Easy vegan berry ice cream cake recipe made with only 4-5 ingredients! This is the perfect centerpiece for gatherings during the warmer seasons or if you simply love ice cream!
What vegan ice cream should I use?
Make sure you use a CREAMY store-bought vegan vanilla ice cream!
But why?! We're adding a lot of whole berries to the ice cream which cryztalise when frozen. To counteract this, we need an extra creamy high-fat ice cream to balance out the water content of the berries.
Optional tip: How to make a creamy vegan ice cream cake!
To minimize any iciness in the cake, we need to remove as much water as possible in the berries. However, I don't recommend draining the berries as it removes a lot of their flavor!
Instead, I recommend creating a berry reduction on the stovetop. Use the amount of berries in the recipe and cook them down until they're thick and jammy. But let them cool before mixing it with the ice cream ;).
Alternatively, you may be able to use berry jam instead of whole berries.
Making the berry ice cream layers
It's easy to make this vegan ice cream cake. However, it takes a little patience to wait for each layer to freeze before adding the next layer. This is simply for appearance and allows the cake to have defined layers.
Alternatively, you can add all the different layers of ice cream at the same time and swirl them together for a marble vegan ice cream cake!
Short on time? Make a simpler version of this healthy ice cream cake!
If you're short on time or ingredients, you can completely omit any of the layers or omit the jam in the recipe. The cake will still work but will just be shorter in height.
For example, you can make the cake with just the blueberry and vanilla ice cream layers! Or you can make just one flavor with jam swirled throughout it.
Check out my other vegan ice cream recipes
Vegan Berry Ice Cream Cake
Ice Cream Cake
- ½ cup (65g) raspberries, fresh or frozen
- ½ cup (75g) blueberries, fresh or frozen
- 1 lemon, zest and juice (optional, note 1)
- ~4 ¼ cups (1kg or 1L) vegan vanilla ice cream, softened
- ½ cup (160g) raspberry jam
- ½ cup (65-75g) raspberries and blueberries, fresh
- Line an 8-inch (20 cm) loaf pan with parchment paper, allowing the paper to hang over the sides.
Make the raspberry ice cream layer:
- Add the raspberries and half of the lemon zest and juice to a food processor and process until as smooth as possible. Add 400g of the softened vanilla ice cream to the food processor and pulse until combined.
- Spoon the raspberry ice cream into the loaf tin. Use a spoon or spatula to smooth the surface (note 2). Dollop and spread half of the raspberry jam on top. Freeze for 1 hour or until set.
Make the vanilla ice cream layer:
- Scoop 200g of the softened vanilla ice cream into the loaf tin. Use a spoon or spatula to smooth the surface. Dollop and spread the remaining raspberry jam on top. Return the pan to the freezer for 1 hour or until set.
Make the blueberry ice cream layer:
- Add the blueberries and the remaining lemon zest and juice to a food processor and process until as smooth as possible. Add the remaining 400g of softened vanilla ice cream to the food processor and pulse until combined.
- Spoon the blueberry ice cream into the loaf tin. Use a spoon or spatula to smooth the surface. Set aside the tin in the freezer for 2 hours or until set.
- Remove the ice cream from the tin by pulling on the baking paper. If it doesn't pop out, carefully run the tin under warm water then remove. Use a sharp knife to cut portions out of the cake. Top the cake with fresh berries and serve immediately. Store the leftovers in an airtight container in the freezer for up to 1 month.
- The lemon balances out the sweetness of the berries and ice cream and makes it taste more like a 'cheesecake.'
- If you have extra time, freeze your loaf pan between adding the ice cream and the jam. It's easier to spread jam on ice cream while it's firm.
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