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Orange Creamsicle Ice Cream Cake (raw and vegan)
This easy, summery dessert has everything you love about creamsicles, but in cake form!
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Course:
Des
Cuisine:
Raw / vegan
Diet:
Vegan, Vegetarian
Keyword:
Ice Cream Cake recipe, Orange Creamsicle Ice Cream Cake, raw vegan dessert, vegan Ice Cream Cake
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
8
Calories:
97
kcal
Author:
Veg Kitchen
Ingredients
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
US Customary
-
Metric
Instructions
Line the bottom of an 8-inch springform pan (or a standard pie plate or loaf pan) with parchment paper. Set aside.
Add all the ingredients to your blender except the blueberries. Blend until smooth, with a texture similar to a smoothie.
Add the blueberries to the blender (but do not blend). Stir gently to distribute the berries.
Pour the mixture into the pan. Smooth out with the back of a spoon.
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.
Once ready to eat, top with additional orange slices and blueberries, if desired, and then slice. Store in the freezer at all times.
Nutrition
Calories:
97
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
48
mg
|
Potassium:
158
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
36
IU
|
Vitamin C:
5
mg
|
Calcium:
23
mg
|
Iron:
1
mg
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