How crazy is it that it's already the middle of July? My youngest just turned two over the weekend and I had family visiting. Needless to say, I haven't been getting anything done.
This strawberry ice cream cake is something I actually made a while back and wanted to post for the 4th of July. Oops!
After making the super simple Raspberry Coconut Ice Cream I knew that I could use that basic ice cream recipe in so many other recipes. I could have made this a raspberry ice cream cake but I love that you can make it with nearly any frozen fruit. So strawberries it was!
The crazy part of this recipe is that you only 4 different ingredients.
Almonds - Dates - Coconut Cream - Strawberries
That's it!
Ok well almost. You just need to split the ingredients into 3 different steps.
Crust - Ice Cream Filling - Topping
The crust is a simple 2 ingredients with almonds and dates. Just pulse it together until it's nice and sticky.
Press that into your springform.
Then make your instant strawberry ice cream and make sure you don't eat it all immediately. My strawberries were sweet enough but if yours aren't then you can add a bit of a liquid sweetener (i.e. maple syrup). Spread it over the crust, place a piece of parchment paper over it and freeze it.
Once your cake is frozen. You'll want to make your strawberry topping. Pulse fresh strawberries with a date and spread it over the top.
Then you're nearly done! Just add some more fresh strawberries for a garnish :)
Wait...I feel like I'm completely forgetting something...
Oh! Right! Eat it!
So good :)
Strawberry Ice Cream Cake
Ingredients
Crust
- 1 ¾ cup Almonds 250g, raw whole
- 4 Medjool Dates
Strawberry Ice Cream Filling
- 1 cup Coconut Cream from a can of coconut milk
- 2 cups Strawberries frozen, roughly 25
- ⅓ cup Coconut Water from the can of coconut milk
Instructions
-
Place a 7 inch (18cm) Springform on a sheet of parchment paper. Trace a circle around it and cut it out. Place the parchment paper circle and springform aside.
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Prepare crust by pulsing dates and almonds in a food processor until a sticky mass forms. Press this into the base of the springform.
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Clean out food processor and add coconut cream and frozen strawberries. Pulse until smooth. Add up to ⅓ a cup coconut water if food processor is having difficulties. Taste filling and add a sweetener of choice (I prefer maple syrup) if it is not sweet enough to your liking. This all depends on the sweetness of the strawberries to begin with. Spread the strawberry ice cream filling over the crust in the spring form, and place prepared parchment paper circle on the top. Place in freezer for 2-3 hours.
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Once the strawberry ice is frozen remove the parchment paper and prepare the strawberry topping by pulsing 1 date with 6 strawberries in a food processor. If the strawberries are very small add 2 more. Spread the strawberry-date topping over the ice cream layer.
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Garnish with 12 small strawberries or more if desired.
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Serve cold and slightly thawed. Cake will keep in freezer for up to two weeks.
Recipe Notes
1) If your dates are very dry add up to 1 tablespoon of water to help the crust become sticky.2) The strawberry ice cream cake tastes best when made and eaten on the same day. Try not to thaw and refreeze too many times. Each time the cake is frozen and thawed the ice cream layer will get more icy and hard. If you won't be serving very many people it's best to cut the recipe in half and use a smaller springform.3) If you have a nut allergy, you can use sunflower seeds in place of the almonds for the crust.4.) Follow these steps to get coconut cream and coconut water from a can of coconut milk. Place your can of coconut milk in the fridge overnight. Carefully open the can and you will notice that the coconut milk will have separated into a white clear liquid (coconut water) and a thick white cream (coconut cream).
Now that you have finished my vegan strawberry ice cream cake recipe, go ahead and make another!
Lauren says
Oh my word this looks perfect! I cannot digest ice cream anymore so this is exactly what I need. Thanks!
Kyra @ Vie De La Vegan says
This ice-cream cake looks heavenly - I love that it's only got 4 ingredients! Love that step for making the instant strawberry icecream...I have a feeling I would totally eat half of that before it got on the cake, haha.
Maria G. says
This looks beautiful, especially with the black bacground in the pics! How coconutty is this ice cream?
Manali @ CookWithManali says
You make the most amazing Vegan desserts Vanessa! This looks so good and love how simple it is!
Natalie | Feasting on Fruit says
You forgot a very difficult step: refrain from eating all the strawberry ice cream right out of the food processor! So yummy!!! I'm obsessed with everything strawberry right now <3 That last pic of the little perfect slice is so adorable and just begging for a fork to come and indulge in it :)
Vanessa Croessmann says
Haha thanks Natalie, I know it's so so hard to not eat it all at once.
Michaell | Foodscape says
Hi Vanessa! Just found your blog and I'm so glad I did. This looks absolutely delicious and so simple! I love that it's using ingredients I already have in the house...actually, maybe that's a bad thing since I'm the only one home to eat it right now. ;p
Vanessa Croessmann says
Hi Michall, thanks so much for stopping by. Nothing bad about making this :) I'll be sure to stop by your site :)
Anu-My Ginger Garlic Kitchen says
Wow! What an amazing looking ice-cream cake! Absolute YUM! Loved that it is vegan and gluten free!
Linda @ Veganosity says
This is stunning! How awesome that it's just four ingredients. I love this Vanessa. :)
Adashofoliveoil says
Wow Vanessa! no freezer in my holiday place but this cake it's on my list for September when my family has 3 birthday!
Lucie says
What can i replace coconut with? I'm allergic to it as well as soy
Vanessa Croessmann says
Hi Lucie, you might be able to make this with frozen bananas in place of the coconut. It might taste slightly like banana as well but it should work. Let me know if you try it out. I would love to hear how it goes.
lucie says
how many bananas
Vanessa Croessmann says
I would start off with 2 maybe add a third depending on the size of the bananas and the consistency.
Meg @ Noming thru Life says
You rock my world! Seriously! Could you use less ingredients? I think not. This ice cream cake is INSANE. The amount of deliciousness happening here, is craaaazy!
The Bitter Vegan says
This is gorgeous. I super appreciate your clean, spare, and very elegant photos. I've written you up on my blog: http://www.bittervegan.com/blog/bitter-vegan-bump-vegan-family-recipes
Well done!!!
Vanessa Croessmann says
Thanks Jessica! You're too sweet :)
plasterers bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Jenny says
Looks wonderful! I was wondering how I could make this recipe nut-free?
Vanessa Croessmann says
Hi Jenny, Can you use coconut? If coconut is fine and you just need to replace the almonds in the crust then use sunflower seeds instead ;)
Emma says
I made this yesterday and it was super simple and amazing!
My crust fell apart so next time I'm going to use the water trick and it was sour because Australian strawberries are sour so I will also use the maple syrup you suggest.
I think the next one is going to be perfect.
Thank you very much for sharing!
Vanessa Croessmann says
Hi Emma, I had no idea that Australian strawberries are sour. We lived in Melbourne about 5 years ago and now that I think of it, I don't remember having very many strawberries ;) I'm glad you liked it though and let me know how it goes the second time around!
Shirley Seddon says
don't know if it's just my printer etc, but when i print up (using your print options) some of the writing is missing (the print option button is blocking the writing), and i've had to manually write it in. love the recipes though, came here via Facebook looking for the 15 valentines recipes, and have got 7 of them so far - yum !!!
Vanessa Croessmann says
Hi Shirley, I'm so sorry that is happening. I just changed my recipe cards and have noticed some issues. I'm having someone look into it today so hopefully it won't be an issue for long!
Aleksandra says
This looks great!! Do you think I can substitute coconut cream with silken tofu? Not a big coconut fan :(
Sanni says
Delicious! I actually replaced the coconut cream with regular whipped cream as we are not vegans. The cake was excellent and got rave reviews!
Sanni says
Delicious! I actually replaced the coconut cream with regular whipped cream as we are not vegans (1 cup of liquid cream that I whipped before mixing in). The cake was excellent and got rave reviews!
I didn't have Medjool dates on hand, so I used another kind of dates. I looked up the measurements: four Medjool dates equal about 100g. The dates weren't as sticky, I added some maple syrup to get the base to stick together. It also took me quite a bit more than 10 minutes to prepare; guess I'm not the fastest in the kitchen...