Orange Creamsicle Ice Cream Cake with Suspended Blueberries

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This summery dessert has everything you love about Creamsicles, but in cake form!
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“Cook Lively” by food blogger Laura-Jane Koers takes the intimidation out of clean eating by offering simple and appetizing vegan and raw-inspired recipes.
8 hr 15 min DURATION
8 hr 15 min PREP TIME
1 medium cake SERVINGS


  • 1 cup unsweetened coconut milk
  • 1 cup peeled, chopped orange
  • 1/2 cup cashews
  • 3 tablespoons pure maple syrup
  • 2 tablespoons lemon juice
  • 1/2 tablespoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 1/2 cups fresh blueberries (optional)



Cook Lively!cook lively by Laura-Jane Koers (Da Capo Press, 2017) shares plant-based recipes to help you get energy and clearer skin. Raw-inspired and vegan, this cookbook simplifies the sometimes overwhelming world of clean eating. This recipe for an ice cream cake is reminiscent of orange-cream popsicles.

This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you’ve been working on this dessert for days, it actually requires very little effort. Though this recipe can be made successfully without them, the suspended blueberries frozen in place add a nice touch from a presentation standpoint. You can also try fresh raspberries or sliced, pitted cherries instead. However, whatever you suspend should be chopped quite small (blueberry size or smaller) and be low in water content, otherwise they could turn icy. This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer.

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