Spring finally made it to Vancouver! I didn’t know if it was going to come. I’m so excited! I wanted to create a dessert that celebrated the change in season. This recipe is light, airy and to me – the colors of Spring.
I really enjoy this recipe because it is just sweet enough with a creaminess and tanginess combined. If you’re looking for a light, fruity dessert this is a wonderful option! Oh, and it’s really pretty.
This recipe is vegan, no-bake, gluten free, grain free, artificial color free, dairy free, skinny, clean, sweet, tangy, cold and delicious.
Three Layer Spring Ice Cream Cake (Dairy Free)
Prep time: 7 Minutes
Yield: Makes 10-12 Servings
Green Layer Ingredients:
- 3 Medium Size Avocados
- 2 Bananas
- 1/4 Cup Agave (Maple Syrup, Stevia or Honey)
- 2 Tsp Vanilla Extract
- Dash Salt
White Layer Ingredients:
- 1 1/2 Cups Coconut Milk (Canned)
- 1 Tsp Vanilla Extract
- 1 Banana
- 1 Tbsp Agave (Maple Syrup, Stevia or Honey)
Pink Layer Ingredients:
- 1 Cup Raspberries
- 1 Tsp Vanilla Extract
- 1/2 Cup Cashew Butter
- 1/2 Cup Coconut Milk
- 3 Tbsp Agave (Maple Syrup, Stevia or Honey)
Directions:
- Spray your 8 inch spring-form pan with a healthy, non-stick oil.
- In your food processor blend the Green Layer Ingredients until smooth.
- Evenly spread this mixture in your spring-form pan.
- Rinse out your food processor bowl and then blend the White Layer Ingredients until smooth.
- Carefully spread on top of the Green Layer.
- Place all Pink Layer Ingredients in the food processor and blend until smooth.
- Layer on top of the White Layer.
- Cover spring-form pan with cling wrap and freeze for 6 hours or overnight.
- Remove from freezer, decorate and serve.
- This recipe goes great with our coconut whipped cream found here.
- Store leftovers in a sealed-tight container in the freezer.
DAMY Members – 1 Piece of Cake is a Treat Option.
Spot
on Post! Really amazing. on first step when I read your title I can’t believe this. But when I read this
hole I really surprise. You mention that coconut water nutrition table where
we can clearly see average of fat,
carbohydrates and sodium. I can say Sodium and carbohydrates help in reducing
weight. Thanks for this great article.
You come up with the best healthy recipes- can’t wait to try this one!!!!!
Thank you so much!! You will love this recipe. I hope you had a great day today! 🙂
This is delicious! The only thing I would suggest is to freeze the white layer before adding the pink layer. The white layer was so thin that the pink layer doesn’t layer on top of it so well. My first attempt definitely did not turn out so pretty as the above photo, but it was soooo yummy and surprisingly easy to make. Thanks for the great recipe 🙂
Just made this and it’s in the freezer. Tasted each layer and the flavours are awesome.
Made my own cashew butter-yummy
Wonderful!