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Raspberry Coconut Ice Cream Cake {Vegan/Paleo}

Rich coconut and fresh raspberries layered together for a special creamy frozen treat!
Prep Time45 mins
Total Time4 hrs 45 mins
Servings: 10 slices

Ingredients

Crust:

  • 3/4 cup almonds
  • 1/3 cup coconut
  • 3/4 cup dates
  • Dash of pink salt
  • Dash of vanilla extract
  • Splash of water if dry

Coconut Cream Layer:

  • 1 cup unsweetened shredded coconut
  • 2 cans coconut milk refrigerated overnight, solid cream only
  • 1/2 cup coconut oil melted
  • 1/3 cup pure maple syrup to taste
  • 2 tsp vanilla extract

Raspberry Layer:

  • 1 cup fresh raspberries divided

Whipped Cream

  • 1 can coconut milk refrigerated overnight, solid cream only
  • 1 Tbs maple syrup or honey
  • 1 tsp vanilla extract

Instructions

To make the crust:

  • Pulse all ingredients in a food processor until sticky crumbles form.
  • Press into a 7" parchment-lined springform pan.

To make the filling:

  • Add coconut shreds to food processor and blend for about 15 minutes until liquified, scraping down the sides as needed.
  • Add remaining ingredients. Taste and adjust for sweetness.
  • Pour roughly half the filling over crust.
  • Add a layer of fresh raspberries around the edge.
  • Set cake in the freezer to firm up.

To make the raspberry layer:

  • Add 1/2 cup raspberries to the food processor with the remaining coconut mixture and blend well.
  • Pour over coconut layer and return to the freezer for about 3 hours to solidify.

To make the whipped cream:

  • Scoop the solid cream into a bowl and beat with a hand mixer. Add sweetener to taste and spread on top of the cake. Garnish with more raspberries.

Notes

Store in the freezer.
To serve, thaw on the counter for about 45 minutes, depending on how soft you like your cake. Just don't thaw too long or it will melt.
I used a 7" springform pan, but you can use a standard 9" pan--it will just make the cake shorter.
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