Strawberry ice cream cake , no-bake, dairy-free, gluten-free, and free of refined sugar, and so easy to make! The perfect cake to enjoy when it’s scorching outside. I made an extra thick base with hazelnuts and soaked buckwheat, giving it a beautifully nutty flavor! Topped with layers of vanilla and strawberry cashew coconut cream .
Base:
- 1 cup hazelnuts
- 1 cup buckwheat (soaked overnight or at least 2 hours)
- 6 large dates
- 1 tbsp coconut oil
- 2 tbsp agave or maple syrup
Filling:
- 1 cup coconut milk
- 2 cups cashews (soaked overnight in cold water or in hot water for 15 mins)
- 1 tsp vanilla paste
- 1/3 cup agave
- 2 cups fresh or frozen strawberries
- Soak the buckwheat and cashews as mentioned above. Line a 9-inch cake tin with greaseproof paper. Drain the cashews and buckwheat (you may need to rinse the buckwheat under cold water a few times).
- Add the hazelnuts, soaked buckwheat, dates, coconut oil, and agave syrup to a food processor and blend until the mixture sticks together when pressed between your fingers. Press into the prepared cake tin and refrigerate to chill.
- Prepare the filling by adding the coconut milk, cashews, vanilla paste, and agave to your processor. Process on full speed for around 5-10 minutes until super smooth and creamy.
- Pour half the mixture into a jug and add the strawberries to the remaining half, processing until fully incorporated. Pour the cream layer on top of the base and place in the freezer to set for an hour or so. Pour the final strawberry layer on top and return to the freezer to set.
- Remove from the freezer 30 minutes before serving and top with strawberries before enjoying.
