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Orange Creamsicle Ice Cream Cake - Summer No Bake Dessert

June 20, 2018

 

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

Serves: 8

 

This easy, summery dessert has everything you love about creamsicles, but in cake form!

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)

Instructions

  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.

     

     

     

     

     

     

     

     

     

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