Orange Creamsicle Ice Cream Cake (raw and vegan)
Author: Laura-Jane Koers
Recipe type: Des
Cuisine: Raw / vegan
Prep time: 15 mins
Total time: 15 mins
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)
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.