Vegan Creamy Vanilla Bean & Blueberry Ice-Cream Cakes


Base Ingredients
  • 1 cup roasted macadamia or almond nuts
  • 8-10 medjool dates
  • 1 tbs cocoa or cacao powder
  • dash pure maple syrup
Vanilla Ice-cream with Blueberry layer
  • 2 cups raw cashews
  • 1 tsp vanilla bean paste
  • 1 tbs coconut oil
  • 1/2 cup pure maple syrup or coconut nectar
  • 1 tbs lucuma powder (optional – creates a creamier consistency)
  • 1/2 cup unsweetened coconut mylk
  • 1 cup frozen or fresh blueberries


Base Method
  1. Combine all ingredients in a food processor and blitz until sticky
  2. press a small amount flat into silicone moulding cups or your preferred moulding tray.
Vanilla Ice-cream with Blueberry layer Method
  1. Place all ingredients (except blueberries into a high speed blender or food processor (I used a vitamix), and blitz until very smooth and creamy.  You will need to stop once in a while to scrape down he sides.
  2. remove 3/4 of the mixture and set aside.
  3. Place blueberries into the remaining batch and pulse for a further 1-2 minutes until combined.
  4. Start to layer alternating between the vanilla and blueberry mix until you reach the top. I threw In a few extra blueberries for added texture. This of course is optional!
  5. Transfer to freezer to set overnight!
  6. Allow to defrost for 10-15 minutes before serving.

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