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Dairy-Free Fruity Coconut Nice Cream Cake

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Dairy-Free Fruity Coconut Nice Cream Cake | I scream, you scream... we all scream for Dairy-Free Coconut Nice Cream Cake! It's cake and ice cream COMBINED into a healthy, dairy-free, low-sugar, Paleo dessert that's oh-so cold and satisfying for summer! | WildernessFamilyNaturals.com

I scream, you scream…

We all scream for ice cream!

Well… there are those of us who AREN’T screaming for ice cream. Those of us who are eating a Paleo or other dairy-free diet.

And giving up dairy is hard… Milk, cheese, ICE CREAM! Having a scoop as a treat is something we all look forward to. And just because we can’t have dairy doesn’t mean we’re doing without!

Dairy-Free Fruity Coconut Nice Cream Cake

A “nice” cream cake takes the place of both cake and ice cream. This version, made with coconut milk, fruit, and coconut syrup, is completely dairy-free!

Coconut milk is high in fiber, lauric acid, and healthy fats. Fruits have vitamin C and plenty of antioxidants to help support the immune system. Coconut syrup is a healthy sweetener that’s not too sweet and allows the flavor of the fruit to come through.

This isn’t the type of thing that you would necessarily serve for breakfast all the time, but in reality, it’s nutrition level makes it so you COULD if you wanted to. If you wanted to have a second slice of this “nice” cream cake as well, I surely wouldn’t tell on you.

Do you make dairy-free ice cream? Have you ever made a coconut milk nice cream cake?

Print Recipe
Dairy-Free Fruity Coconut Nice Cream Cake
It's cake and ice cream combined! This Dairy-Free Fruity Coconut Nice Cream Cake means dairy-free and Paleo folks can still enjoy this healthy, cold summer dessert!
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Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Grease a 9-inch spring form pan with coconut oil.
  2. Add almond flour and coconut oil together in a small bowl. Mix thoroughly.
  3. Press flour mixture into 9 inch springform pan. Set aside.
  4. To a blender, add 1 cup water, 1 cup coconut milk powder, 1/3 cup coconut syrup, and the blueberries.
  5. Blend on high until smooth.
  6. Pour into prepared pan, with the almond flour crust. Cover tightly with plastic wrap.
  7. Freeze 2 hours, or until solid.
  8. Repeat with 1 cup water, 1 cup coconut milk powder, 1/3 cup honey and cherries.
  9. Pour the cherry layer on top of the blueberries and freeze until solid.
  10. Repeat with the mangos.
  11. Freeze cake until completely firm.
  12. To serve, allow to sit at room temp for 2 minutes, then remove the outer ring of the pan.
  13. Cut into slices and enjoy!
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