blueberry strawberry banana ice cream cake

10 strawberries for outside, cut in half

Vanilla ice cream cake layer:

2 cups cashews

2 bananas

1 cup dates

1/4 cup melted coconut oil

Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract)

Vegan milk or coconut water, as needed

Berry layer:

1 cup frozen blueberries

1 cup frozen strawberries

1 cup fave vegan milk or coconut water, use as needed

1 cup dates, walnuts or another banana

To make the first layer: place the halved strawberries around the edge of a spring form pan.
Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as
little vegan milk or coconut water as possible (I used about 1/4 cup?). Spread into the bottom
of the pan, this should press the berries to the inner edge. Put in the freezer.

To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla
ice cream cake layer and put in the freezer for about 2 or 3 hours, until it's set. Then cut and
serve with other berries! Let it soften a little before eating, because it makes it creamier.