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–+ servings
Vegan Berry Ice Cream Cake

Refreshing Vegan Berry Ice Cream Cake for Summer Bliss

This Vegan Berry Ice Cream Cake combines creamy vegan vanilla ice cream with fresh berries for a perfect summer dessert.
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Prep Time 30 minutes
Freezing Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 303
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Raspberry Layer
  • 400 g Vegan Vanilla Ice Cream softened
  • 250 g Raspberries fresh or frozen
  • 1 pcs Lemon zest and juice, optional
For the Jam Layer
  • 200 g Raspberry Jam
For the Blueberry Layer
  • 400 g Vegan Vanilla Ice Cream softened
  • 250 g Blueberries fresh or frozen
For Decoration
  • 100 g Fresh Berries mix of raspberries and blueberries

Equipment

  • 8-inch loaf pan
  • Food Processor
  • spatula

Method
 

Preparation Steps
  1. Line an 8-inch loaf pan with parchment paper, allowing overhang for easy removal.
  2. Blend raspberries with lemon zest and juice until smooth. Combine with softened vegan vanilla ice cream and pour into the prepared pan.
  3. Spread half of the raspberry jam over the raspberry ice cream layer and freeze for 1 hour.
  4. Add softened vegan vanilla ice cream on top of the jam layer and smooth. Add remaining raspberry jam on top and freeze for 1 hour.
  5. Blend blueberries with lemon zest and juice until smooth. Combine with remaining softened vegan vanilla ice cream and pour into the loaf pan. Freeze for at least 2 hours.
  6. Lift the cake out using parchment overhang. If needed, warm the outside of the pan under warm water to loosen, then slice and garnish with fresh berries.

Nutrition

Serving: 1sliceCalories: 303kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mgPotassium: 100mgFiber: 2gSugar: 28gVitamin C: 20mgCalcium: 2mgIron: 4mg

Notes

For best results, ensure ice cream is fully softened before mixing to achieve smooth layers. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

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