Essential Living Blog

Raw Vanilla Cake Ice Cream w/ Raspberry Swirl Recipe


Makes about 6 cups

Cake Pieces:

Ice Cream:

Raspberry Swirl:

  • 1 cup fresh organic raspberries
  • 2 pitted soft medjool dates (soaked in water 30 minutes if not soft and drained well)
  • 1 tsp pure vanilla extract

For the cake, combine the dates, coconut, and almond flour in the food processor and process until well blended and the consistency of flour.  Add the agave nectar, sea salt, and extracts and process until smooth and starting to hold together when squeezed (if it doesn’t add a little more agave nectar).  Turn out onto a foil lined sheet pan, and press into a 3/4 inch thick rectangle (rolling with a rolling pin to smooth). Place in the freezer until firm, about 30 minutes. Once firm, cut into 1/2 inch squares.
To make ice cream base, add coconut water to a high speed blender, along with dried coconut and process until smooth to create a thick coconut milk.  Next, add fresh coconut, bananas, agave nectar, vanilla, almond extract, sea salt, and coconut oil and process until very smooth, about a minute or two. Pour the mixture into an ice cream maker and process according to directions.
Meanwhile to make the swirl, combine all ingredients and blend in a food processor until smooth.  Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in cake pieces (reserving some for topping), then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.


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