Vegan Berry Nice Cream Cake

Name: Vegan Berry Nice Cream Cake
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 12
Ingredients: 300 g unsalted, unroasted cashews; 2 ripe bananas; 10 Medjool dates, pitted and chopped; 0.5 vanilla pod; 300 ml unsweetened soy milk; 200 g frozen blueberries plus extra to serve; 100 g walnuts; 1 handful blackberries to serve

A refreshing, dairy-free dessert made with creamy cashews and naturally sweet frozen bananas. This layered berry nice cream cake is a vibrant, healthy treat that's perfect for summer gatherings or a guilt-free indulgence.

Servings12 Portions

Prep Time20 Mins

Cook Time480 Mins

Difficulty

Intermediate

Ingredients

unsalted, unroasted cashews
300 g
ripe bananas
2
Medjool dates, pitted and chopped
10
vanilla pod
0.5
unsweetened soy milk
300 ml
frozen blueberries plus extra to serve
200 g
walnuts
100 g
blackberries to serve
1 handful

Step-by-Step Instructions

Prepare the base ingredients by soaking the raw cashews in water for at least 4 hours or overnight. Simultaneously, slice the bananas into 2cm rounds and arrange them in a single layer on a parchment-lined plate; freeze for at least 4 hours until solid.

To make the vanilla layer, drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, frozen banana slices, 5 medjool dates, and the vanilla seeds. Gradually pour in 60ml of soy milk while blending until the mixture is completely smooth and thick.

Transfer the vanilla mixture into an 18-20cm round springform cake tin, smoothing the surface with a spatula. Place in the freezer for at least 2 hours to firm up.

For the berry layer, blend the frozen blueberries, 240ml of soy milk, the remaining 5 dates, and the walnuts until smooth. If the mixture is too thick to blend, add a tiny splash more soy milk.

Carefully pour the berry mixture over the frozen vanilla layer and spread it evenly. Return the cake to the freezer for another 2-3 hours, or until completely set.