Raw Blueberry Cardamom Ice Cream Cake

Believe it or not, desserts don't have to be full of sugar and butter and all things unhealthy to taste good. A few weeks ago I made a Super Healthy Raw Key Lime Pie and this ice cream cake is very much in the same vein. This cake is packed with good stuff such as nuts, blueberries and dates and it is also gluten-, processed sugar- and dairy-free.

The addition of cardamom might sound strange but actually it is a spice that works really well in puddings, especially with chocolate and fruits. The coconut butter and almond milk also enhance the sweet flavour and the ice cream texture feels very luxurious in the mouth.

Raw Blueberry Cardamom Ice Cream Cake 


For the crust: 
1 1/2 cups mixed nuts 
8 pitted, medjool dates 
For the ice cream filling: 
2 cups macadamia nuts 
1 1/4 cup almond milk 
1 cup blueberries 
1/2 cup maple syrup 
1/3 cup coconut butter 
1 1/2 tbsp cardamom 
1 tsp vanilla extract 
1/4 tsp sea salt 

In a food processor, grind the nuts a bit. Add the dates and continue processing until the mixture forms a dough. Press into the bottom of a 8" springform pan. 

For the ice cream filling, blend all but the coconut butter, until smooth. Now add the butter and blend again. Pour over the nut crust. Freeze until set. 

To serve, remove the cake from the freezer and let soften in the fridge for a few hours, or until it is just soft enough to slice. Garnish with blueberries and serve immediately.