Vanilla Bean Berry Ice Cream Cake

Vanilla Bean Berry Ice Cream Cake

Vanilla Bean Berry Ice Cream Cake
 
Ingredients
  • FOR THE CRUST:
  • 8 organic Graham Crackers, crushed
  • 2 Tbsp. melted Coconut Oil
  • 2½ Tbsp. Maple Syrup
  • FOR THE ICE CREAM:
  • 2 C. raw Cashews
  • 2 C. Coconut Milk
  • ⅔ C. Maple Syrup
  • Seeds from 1 Vanilla Bean
  • FOR THE TOPPING:
  • 2 C. fresh, blackberries and raspberries
  • 1 Lime, juice
  • ½ Lime, zest
  • ¼ C. Maple Syrup
Instructions
  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!

 

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