A smooth, creamy and rich vegan ice cream cake that tastes like pure magic and non-vegans will love.
I enjoy eating ice cream in the summer time as many of you do. I have shared a few healthy vegan ice cream recipes on my blog, socials as well as on features. But I have never shared an ice cream cake with you. Well, here it is...
The secret to this delicious cake are the soaked cashew nuts and frozen bananas. I know that some of the ingredients in this cake can be a bit pricey, but I promise you it is all worth it.
I decided to top my cake with passion fruit and mango puree, but you can definitely top your cake with any fresh or pureed fruit of your choice.
Vegan mango ice cream cake
Preparation time: 20 minutes
Cooking time: 8 minutes
½ cup/ 125ml dates
2T/ 30ml flaxseed flour
1/3 cup/ 80 ml oats
2T/ 30ml oil
¼ cup/ 60 ml shredded coconut
1 cup/ 250ml cashew nuts (soak overnight)
80g silken or soft tofu
1/3 cup +4t/ 100ml dairy or non-dairy milk
2 medium bananas (frozen)
1 large mango (frozen)
3 granadillas/passion fruit
1. Grease a small cake tin and line the bottom with baking paper. Preheat the oven to 180°C.
2. In a food processor combine all the base ingredients and process until a sticky dough is formed.
3. Press the dough into your greased and lined cake tin, flatten with your fingers or a glass until evenly spread.
4. Bake the base for 8 minutes, until the edges are slightly golden. Remove from the oven and allow the base to completely cool. You can even make the base the night before.
5. To make the filling combine nuts, tofu, milk and the juice of the lemon in a blender. Blend until smooth and creamy.
6. To the creamy nut mixture add in frozen fruit and blend until thick and creamy. Pour the filling over the prepared base and freeze for 6 hours or overnight.
7.To prepare the mango and passion fruit sauce. Blend mango until smooth, mix in passion fruit pulp by hand. Generously pour the sauce over the cheesecake before serving.
Remove ice cream cake from the freezer 1 hour before serving. This will make it easier to slice through.
Nutrition per slice of ice cream cake
calories 215 | cabs 28.1g | fat 11.6g | protein 4.7g