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Vegan Berry Ice Cream Cake

Prep Time20 mins
Freezing time5 hrs

Ingredients

Ice Cream Cake

  • 1/2 cup (65g) raspberries, fresh or frozen
  • 1/2 cup (75g) blueberries, fresh or frozen
  • 1 lemon, zest and juice (optional)*
  • ~4 1/4 cups (1kg or 1L) vegan vanilla ice cream, softened**
  • 1/2 cup (160g) raspberry jam

To decorate

  • 1/2 cup (65-75g) raspberries and blueberries, fresh

Instructions

  • Line a 22 cm (8.6 inch) long loaf tin 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!