Orange Creamsicle Ice Cream Cake (raw and vegan)
Recipe type: Des
Cuisine: Raw / vegan
Prep time: 
Total time: 
Serves: 8
This easy, summery dessert has everything you love about creamsicles, but in cake form!
  • 1 cup unsweetened coconut milk
  • 1 cup peeled, chopped orange
  • 1⁄2 cup untoasted cashews
  • 3 tablespoons pure maple syrup
  • 2 tablespoons lemon juice
  • 1⁄2 tablespoon pure vanilla extract
  • 1⁄8 teaspoon fine sea salt
  • 1 1⁄2 cups fresh blueberries (optional; see note)
  1. Line the bottom of an 8-inch springform pan (or a standard pie plate or loaf pan) with parchment paper. Set aside.
  2. Add all the ingredients to your blender except the blueberries. Blend until smooth, with a texture similar to a smoothie.
  3. Add the blueberries to the blender (but do not blend). Stir gently to distribute the berries.
  4. Pour the mixture into the pan. Smooth out with the back of a spoon.
  5. Cover and freeze for at least 8 hours (and longer if possible), or until it is 
firm and you can cleanly slice it with a knife.
  6. Once ready to eat, top with additional orange slices and blueberries, if 
desired, and then slice. Store in the freezer at all times.
Recipe by VegKitchen at