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    Home » Cooking Style » Frozen Desserts

    Published: Jun 13, 2020 · Modified: Mar 9, 2022 by Anthea

    Vegan Berry Ice Cream Cake

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    5 from 4 votes

    Easy vegan berry ice cream cake recipe with a hint of 'cheesecake' made with only 4-5 ingredients! The vibrant colors makes it a perfect centerpiece for celebrations.

    Vegan ice cream cake with blueberry, vanilla and raspberry layers topped with fresh berries

    It's bushfire season in Australia (and the country happens to be on fire) so I need something to cool me down and cheer me up. This vegan ice cream cake recipe hits the spot in so many ways. It is:

    • light to eat
    • fruity and creamy
    • easy to make
    • colorful so it makes me happy!
    • a fun take on vegan cakes

    Which vegan ice cream should I use?

    I might be stating the obvious but if you want a creamy cake, make sure you use a store-bought CREAMY vegan ice cream!

    But why does it matter?! Berries have a high water content so when berry puree is mixed with ice cream, the berries crystalize and makes the ice cream a little icier than normal. So you need a high-fat creamy ice cream to balance out the water content of the berries.

    As a result, this homemade ice cream cake is definitely still creamy, but not as creamy as the original ice cream! If you're more of chocolate ice cream person, see my ultimate chocolate vegan ice cream cake.

    How to make this healthy ice cream cake super creamy?

    To minimize any chance of iciness in the cake, we need to remove the water in the berries while keeping their flavor.

    You can do this by placing the berries in a small pot and simmering them until the berries are concentrated and turn thick and jammy. I would not recommend just squishing the juice out of the berries as you'll be removing a lot of the flavor.

    Alternatively, you can use berry jam instead of whole berries. For simplicity, I used just fresh/frozen berries for this recipe because it still results in a cake which is delicious and creamy.

    Cross section of vegan berry ice cream cake

    Making the berry ice cream layers

    It's easy to make this vegan ice cream cake, but it's a little tedious when you make a layer, freeze it, make another layer, freeze.... get the point?!

    Freezing each layer allows the cake to have more defined layers. It's not essential to wait until each layer freezes.

    However, if you don't you'll end up with more of a swirly cake rather than a layered cake.

    Raspberry ice cream mixture for vegan ice cream cake

    Make sure you read the whole vegan cake recipe before you start making it. To make the cake efficiently, I'd recommend:

    1. Making the raspberry and blueberry ice cream in your food processor. Add the raspberry ice cream to the tin and freeze. Put the blueberry ice cream in an airtight container and freeze.
    2. Spread the jam and freeze.
    3. Remove the vanilla ice cream from your freezer to soften. Add the softened ice cream to the tin and freeze.
    4. Spread the jam again then freeze.
    5. Remove the blueberry ice cream from your freezer to soften. Add the softened ice cream to the tin and freeze.
    Spreading jam on the raspberry layer of the berry 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 it'll just be shorter in height. I've never heard anyone complain about a short cake ;).

    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.

    I hope you enjoy this vegan cake recipe :).

    Flatlay of slices of berry ice cream cake

    Check out my other vegan ice cream recipes

    • No Churn Vegan Biscoff Ice Cream
    • Vegan Weis Mango Ice Cream Bars
    • Vegan Mint Chocolate Chip Ice Cream
    • Vegan Ice Cream Sandwiches with Gingerbread Cookie Dough

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    Print Recipe
    5 from 4 votes

    Vegan Berry Ice Cream Cake

    Easy vegan berry ice cream cake recipe with a hint of 'cheesecake' made with only 4-5 ingredients! Colourful and perfect for celebrations!
    Prep Time20 mins
    Cook Time0 mins
    Freezing time5 hrs
    Total Time5 hrs 20 mins
    Cuisine: American, Vegan
    Servings: 8 people
    Author: Anthea

    Ingredients

    Ice Cream Cake

    • ½ cup (65g) raspberries, fresh or frozen
    • ½ cup (75g) blueberries, fresh or frozen
    • 1 lemon, zest and juice (optional)*
    • ~4 ¼ cups (1kg or 1L) vegan vanilla ice cream, softened**
    • ½ cup (160g) raspberry jam

    To decorate

    • ½ cup (65-75g) raspberries and blueberries, fresh

    Instructions

    • Line a 22 cm (8.6 inch) long loaf tin or 20 cm (8 inch) cake pan with baking paper so the paper hangs over the sides.
    • 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. Set aside the tin in the freezer for 1 hour or until set.
    • Scoop half the raspberry jam onto the raspberry ice cream and spread with a spoon or spatula. Return the tin to the freezer for 30 minutes or until set.
    • Scoop 200g of the softened vanilla ice cream into the loaf tin. Use a spoon or spatula to smooth the surface. Return the tin to the freezer for 1 hour or until set.
    • Scoop the remaining raspberry jam onto the vanilla ice cream and spread with a spoon or spatula. Return the tin to the freezer for 30 minutes or until set.
    • 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 the 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.
    • To serve: 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.

    Notes

    * The lemon balances out the sweetness of the berries and ice cream and makes it taste more like a 'cheesecake.' The ice cream cake can easily be made without the lemon.
    ** I haven't tested this recipe with homemade or non-vegan ice cream but I imagine it'd work!

    Nutrition

    Serving: 1 serve | Calories: 303kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Cholesterol: 55mg | Sodium: 101mg | Potassium: 306mg | Fiber: 3g | Sugar: 37g | Vitamin A: 541IU | Vitamin C: 11mg | Calcium: 169mg | Iron: 1mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Berry Ice Cream Cake
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    1. Deborah says

      December 05, 2020 at 3:47 am

      Hi,
      Your desserts are always soooo beautiful.

      I'm cooking for a diabetic.

      I make ice cream with frozen bananas and nut butter. Would you ever consider making an ice cream base(to replace the vanilla ice cream) with bananas and no sugar? Would love a chocolate one or one like you did with blueberries and raspberries... Actually, chocolate and raspberries sounds good too. Thank you 🙂

      Thanks

      Reply
      • Anthea says

        December 11, 2020 at 11:20 am

        Hi Deborah, thanks for your kind words!

        I have another ice cream cake recipe here which uses frozen bananas. It's multi coloured but you're welcome to make it with just blueberries and raspberies or chocolate. However, since the ice cream has a higher water content (from the bananas), the rainbow cake is quite solid straight from the freezer. I hope it helps!

        Reply
    2. Nourah says

      August 09, 2020 at 2:25 am

      5 stars
      This is aesthetically pleasing! I think I'm going to make it for my birthday because those are my favorite colors (and its healthy too, lol) !! :3 thank you for sharing this AMAZING recipe!! <3

      Reply
      • Anthea says

        August 12, 2020 at 9:31 am

        Thanks Nourah! They're my favourite colours too haha. I hope you enjoy making it 🙂

        Reply
    3. chefwar says

      July 25, 2020 at 2:21 pm

      5 stars
      Please make a video! Cake looks so perfect and healthy

      Reply
      • Anthea says

        August 12, 2020 at 9:36 am

        Oh I'd love to one day, thank you!

        Reply
    4. Teresa says

      July 03, 2020 at 6:29 pm

      Sounds delicious but this is not vegan.

      Reply
      • Anthea says

        July 03, 2020 at 7:06 pm

        How? I used 100% vegan ingredients?

        Reply

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