Blueberry Lemon Ice Cream Cake (V,GF)

I made this raw, vegan, and gluten-free ice cream cake a while back and totally forgot about posting the recipe! For some reason, at the time I made it, all I could think about in terms of colors were yellow and purple! Not sure if you’re also like me where each of your days has a specific color or two… ?! You might think I’m a weirdo! Ok, maybe I am, but that’s just how I roll 😉

Anyways, yellow and purple in my world mean one thing first and foremost: lemons and blueberries! So this fruity raw cake was bound to happen!

Blueberry Lemon Cake - Nutriholist

With a sweet nutty crust and two ice cream-like layers, this cake makes the perfect treat to enjoy this spring as the weather gets warmer and days become longer. Hope you get to try it, either shared with a loved one or maybe all on your own 😉 If you do try it out, I’d be more than happy to hear your thoughts! Please leave a comment below, drop me a note, or tag me in your creations on Instagram or Facebook @Nutriholist. Enjoy!

Blueberry Lemon Cake - Nutriholist

Blueberry Lemon Ice Cream Cake Recipe

Yields 1 mini 5” cake

Ingredients

Crust

  • 1/2 cup walnuts (or use any other nuts/seeds you prefer)
  • 3 dates, pitted
  • 1 teaspoon coconut oil
  • 1 tablespoon lemon zest
  • Pinch of sea salt

Filling

  • 1/2 cup cashews, soaked for a minimum of 2 hours {See Note}
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1 lemon, juiced (4-5 tablespoons)
  • Zest from 1/2 lemon
  • 1/8 teaspoon turmeric
  • 1/3 cup blueberries + 1/4 cup for topping

Directions

  1. FOR THE CRUST: Add all crust ingredients to the food processor and process until you get a fine sticky crumble
  2. Line your mini spring-form pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling
  3. FOR THE FILLING: Rinse and drain the cashews. Add them to the food processor or high-speed blender with the rest of filling ingredients, except for blueberries and process until smooth
  4. Pour half the mixture in a small bowl and set aside. Add blueberries to the remaining mixture in the food processor and process until smooth. Add a splash of water if necessary
  5. ASSEMBLE: Pour the blueberry layer over the crust and return to the freezer to harden for 1-2 hours. Then take out the pan and add the lemon layer on top and put back in the freezer to set
  6. Remove after 2 hours, decorate with blueberries, and enjoy! Store leftovers in the freezer and let it thaw for 10-15 minutes before serving

NOTE: If you forget to soak the cashews, bring water to a boil. Cover cashews with hot water and let them sit for 10-15 minutes to soften as you prepare the crust.

By | 2017-04-01T22:41:25+00:00 April 1st, 2017|Categories: Desserts, Snacks|2 Comments

2 Comments

  1. Heidi Kokborg April 3, 2017 at 11:03 am - Reply

    Godness, this cake looks incredible! I wish I could have a slice right now – it looks so yummy and delicious.

    • mm
      Mitra @Nutriholist April 3, 2017 at 11:06 am - Reply

      Thank you Heidi! Glad you like it. Hope you get to try it sometime 🙂

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