Vegan Strawberry Ice Cake is a wonderful treat for summer, and for anybody who enjoys a big bowl of strawberry ice cream!
Growing up, I loved eating ice cream cake at birthday parties, and I have always enjoyed fresh strawberries as a healthy and delicious snack. This Strawberry Ice Cake tastes somewhere between a fresh strawberry milkshake and strawberry cheesecake, crossed with ice cream cake… Except dairy-free, and homemade.
Strawberry Ice Cake is:
Vegan-friendly (This means this recipe is free from all animal products; including dairy, eggs, and honey)
Free from processed sugars
Perfect for a summer dessert!
Here is the Home Baked Vegan’s recipe for Strawberry Ice Cake:
1/2 Cup Warm Water
2 Tbsp Coconut Oil, melted
3/4 Cup Chopped Dates
3/4 Cup Shredded Coconut
3/4 Cup Granola
1/2 Cup Chopped Dates
1 Cup Cashews, dry roasted, unsalted
4 Cups Diced Strawberries (fresh, or thawed from frozen)
2 Cups Cashew Milk
Prepare the Crust:
In a high powered blender, blend together the water, coconut oil, and dates.
Blend until smooth, then pour into a bowl with the coconut, and granola.
Stir until combined, then press into a 9″ round non-stick cake pan.
Prepare the Strawberry Layer:
In a high powered blender, mix together all ingredients for this layer.
Blend until smooth, then pour into the cake pan on top of the crust.
Place in the freezer for 6 hours, or overnight.
Store the cake in a air tight container, in the freezer. Let the cake sit at room temperature for 5 minutes before serving.