Vanilla Bean Berry Ice Cream Cake

Vanilla Bean Berry Ice Cream Cake

Vanilla Bean Berry Ice Cream Cake
  • 8 organic Graham Crackers, crushed
  • 2 Tbsp. melted Coconut Oil
  • 2½ Tbsp. Maple Syrup
  • 2 C. raw Cashews
  • 2 C. Coconut Milk
  • ⅔ C. Maple Syrup
  • Seeds from 1 Vanilla Bean
  • 2 C. fresh, blackberries and raspberries
  • 1 Lime, juice
  • ½ Lime, zest
  • ¼ C. Maple Syrup
  1. The day before, soak the cashews overnight in water.
  2. FOR THE CRUST: In a medium bowl, mix together the crushed crackers, coconut oil, and maple syrup. Press the mixture into the bottom of a 7 x 10 inch baking dish.
  3. FOR THE ICE CREAM: Drain the water from the soaking cashews. Place all ingredients in a blender or food processor, blending completely, until a thick, creamy mixture forms. Pour over the crust and place in the freezer until frozen.
  4. FOR THE BERRY TOPPING: Stir together all ingredients gently until coated with the maple-lime juice.
  5. TO SERVE: Remove cake from the freezer 15 minutes prior to serving to allow it soften and thaw slightly. Top with berries.
  6. Enjoy!


Join my Recipe Group:

Enter your email address to subscribe to this Blog 

Come and get healthy with us:

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:

Find our Wildtree products here:

Bookmark the permalink.

Comments are closed