Vegan Strawberry Ice Cake

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

Strawberry Layer:
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.

Set aside.

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.