This recipe for Vegan Mango Berry Ice Cream Cake uses fresh fruit and it is so colorful. This refreshing and delicious dessert will be a favorite at your next party!
1 1/2 cups pitted Medjool dates
1/2 cup raw almonds
1/2 cup rolled oats
2 tablespoons chai tea mix
2 tablespoons coconut milk
1 tablespoon coconut oil, melted
5 frozen bananas
2 cups frozen raspberries
2 cups frozen mango chunks
8 fresh strawberries
2 fresh bananas
Place the dates and almonds in a food processor and process into small crumbles.
Add the oats and chai tea mix and process until the oats almost reach a flour-like consistency.
Drizzle with coconut oil and process for 15-30 seconds to combine.
Transfer the mixture to a springform pan and gently press into an even crust.
Clean the bowl of the food processor and add 3 frozen bananas, frozen raspberries, coconut milk to the processor and blend until smooth.
Spread the mixture evenly over the crust.
Slice the 2 fresh bananas and arrange the slices in a single layer over the top of the berry layer.
Place in freezer for 2 hours, or until the puree layer is firm.
Place the remaining 2 frozen bananas and the frozen mango chunks in the food processor and blend until smooth.
Remove the cake from the freezer and spread the mango mixture on the top.
Return to the freezer for 2 more hours, or until the top layer is firm.
Slice the fresh strawberries and arrange in a single layer over the top of the cake.
Remove from the pan and serve immediately.