Raw Vegan Mango Raspberry Ice Cream Cake (100% Guilt and Gluten-FREE!)

One of my favourite desserts as a child was ice cream cake from Dairy Queen. Especially the ones with the cookie crust.

Well, let me tell you, I have created something quite similar, that tastes about 600x better than any Dairy Queen ice cream cake I’ve ever tried (plus, it leaves you feeling energized instead of tired and groggy the next day!). That’s right – a raw vegan mango raspberry ice cream cake. Drooling yet?

I made this cake for my birthday this year (now 26 years young!), and got rave reviews from my family and friends on how great it tasted. So, seeing as how everyone loved it so much, I decided to share it with all of you lovely people!
That is a picture of me air-kissing the tastiest raw vegan cake in the world! Light, refreshing, fruity – everything and more in one little convenient cake-package.

You don’t really need much for this cake, it is 100% fruit-based and as long as you have a blender of sorts and a food processor, you should be good. You also need a springform cake pan, but those can be found just about anywhere, and if you wanted to, you could probably make a smaller version of this cake in a deeper pie dish.

Utensils Needed For The Cake:
– Vitamix or other high-speed blender
– Springform cake pan
– Food processor

Ingredients:

Crust:
– 2 cups dried white mulberries
– 1.5 cups medjool dates
– 1/4 tsp. cinnamon

Filling:
– 5 frozen bananas
– 2 cups mango
– 3 cups raspberries (frozen or regular)
– 1/2-1 cup dates

Toppings & Fruit Layers:
– 1-2 cups blueberries
– 1 cup strawberries, sliced thinly
– 1-2 cups mango, sliced thinly
– 2 bananas, sliced thinly

Method:

1. Put mulberries, dates, and cinnamon into food processor, and blend until a thick crust forms. It should feel slightly dough-like and not too wet. If too wet, add more mulberries and continue processing. Once this is finished, you want to form it into a crust on the bottom of the springform pan. Use your hands to pat it down into a crust that is about 1/4 inch thick.

2. Process 3 frozen bananas and 2 cups raspberries in blender. Pour on top of crust, and then layer with thinly sliced bananas.

3. Blend 2 frozen bananas and 2 cups mango. Pour on top of the thinly sliced bananas until uniform. Next, layer with thinly sliced mango and finish with thinly sliced strawberries until the banana-mango layer is covered.

4. Put 1/2-1 cup medjool dates with 1 cup raspberries in blender and blend until smooth (I used somewhere in between 1/2-1 cup dates). Pour this date-raspberry layer as the next layer on the cake.

5. Finish with concentrically placed blueberries on top until the raspberry-date layer is covered.

6. Place in the freezer for 4-6 hours – and voila! You have a beautiful ice cream cake that is 100% healthy and 100% guilt-free!