10 strawberries for outside, cut in half
Vanilla ice cream cake layer:
2 cups cashews
1 cup dates
1/4 cup melted coconut oil
Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract)
Vegan milk or coconut water, as needed
1 cup frozen blueberries
1 cup frozen strawberries
1 cup fave vegan milk or coconut water, use as needed
1 cup dates, walnuts or another banana
To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about 1/4 cup?). Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.
To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours, until it's set. Then cut and serve with other berries! Let it soften a little before eating, because it makes it creamier.