Raw Ice Cream Cake

    • Difficulty
    • Moderate
  • 12345 (3 votes, average: 5.00 out of 5)

Pros of this recipe:

*Ice cream cake that you could have for breakfast.

*Its raw vegan

*Its takes only 15 minutes to make. Minimal effort, maximum reward.

*A perfect dish for a warm summer day (or winter, who cares)

*You can customize it to your own liking.

Cons of this recipe:

… … ….

Seriously, this has no cons, its raw vegan ice cream cake. Enjoy!



Ice Cream Layers
  • 3 big bananas frozen
  • 1/2 cup blackberries frozen
  • 1/4 tsp spirulina ground
  • 1/4 tsp cinnamon ground
  • 1/8 tsp cloves ground
  • 1/8 tsp all spice ground
Persimmon Layer (optional)
  • 2 persimmons
  • 1 pomegranate (optional for garnishing)


  1. Put parchment paper on the bottom of your pie tins. Add your cashews, dates, spices and desiccated coconut to your food processor or blender and pulse a few times until everything comes together and you can form a ball.
Green ice cream layer
  1. Add your frozen bananas, spices and spirulina to your food processor and process until you get a soft serve consistency. Spread halve of the batter on top of the crust.
Purple ice cream layer
  1. Add the blackberries to the remaining ice cream and pulse until everything is well combined. Now add this on top of your green layer and place cake tins in the freezer.
Persimmon layer
  1. Clean your food processor or blender and add in 2 very ripe persimmons and process until its like jelly. Add this on top of your purple layer and sprinkle with pomegranates. Put your ice cream cakes in the freezer for a couple of hours, and you are ready to eat!


If you don't like pumpkin spice then just use spices you prefer, like cinnamon or vanilla. You can also use a storebought pumpkin spice mix
Anarki IndigoAbout Anarki Indigo

I am 25 years old, from the Netherlands and decided to try going raw vegan for a month to cleanse my system. After this cleanse I still will incorporate a lot of raw foods in my lifestyle because health is something i'm passionate about. Besides that I am a yogi who is planning to start his first teacher training this year and loves to create cruelty free recipes. My goal is to spread love and I dream of a world where animals are viewed as equals and will no longer be used as products! Apart from all of this I don't take life to serious and love to live in the moment. Find Anarki's work at The Indigo Kitchen


  1. Vic says

    loving your blog! My only problem is that I am histamin intolerant – which means bananas, most nuts except almonds/macadamias are off limits, same for cocoa, many spices etc… Is there a way to substitue banana? I made this recipe before I knew about my intolerance and I can’t think of any fruit taht has the same lovely, creamy consistence as a banana… Can you help?

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