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Tropical Ice Cream Cake with Raw Brownie Base (vegan)

Recipe

Tropical Ice Cream Cake with Raw Brownie Base (vegan)

Tropical ice cream cake with a brownie base. Only clean ingredients. Refreshingly delicious.

Prep
30 min
Freezing
6 hr
Total
6 hr 30 min
Servings
12 people

Equipment

  • 8.6 inch cake pan (22cm)

Ingredients

Base (Raw Brownie)

  • 24 dates
  • 1 ½ cup almonds (or almond flour)
  • 4 tbsp cacao
  • 1 tsp decaf coffee
  • salt

Cake

  • 1 cup coconut milk
  • 1/2 cup coconut oil
  • 20 dates
  • 2 cups cashews
  • 3 tbsp mango puree
  • 1/3 tsp salt
  • 1 passion fruit optional

Topping

  • passion fruit

Method

  1. 1Prepare the brownie baseAdd the dates, cacao, decaf coffee, and a pinch of salt into a food processor. Blend until a sticky, dough-like mixture forms.
  2. 2Press the mixture evenly into the bottom of a lined cake pan. - Note: The base can be slightly sticky. If you prefer a firmer texture, add some ground almonds or oat flour and blend again.
  3. 3Prepare the fillingAdd coconut milk, melted coconut oil, dates, soaked cashews, mango purée, and salt into a high-speed blender. Blend until completely smooth and creamy. - Optional: stir in passion fruit for extra freshness.
  4. 4Assemble the cakePour the filling over the brownie base and smooth the top.
  5. 5Chill and setPlace the cake in the fridge for at least 6 hours to set.
  6. 6Add passion fruit on top if using. Slice and enjoy straight from the fridge or freezer, depending on your preferred texture.
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The raw brownie base is actually the same one I use for my truffles. I love it so much that I wanted to turn it into a cake. This recipe was supposed to be a salted caramel cake at first, but I had some mango purée left, added it in, and it turned into this tropical version instead.

I made it for my birthday and my whole family loved it. I hope you will too. And the best part? You can enjoy it as a creamy cake from the fridge or as a refreshing ice cream cake straight from the freezer.

Ingredients

Dates

  • Why It’s Used: Naturally sweetens and binds the brownie base and adds a caramelly flavor for the filling.

  • Benefits: High in fiber and provide quick energy.

  • Substitute: Dried figs or raisins for the base (soaked if needed).

Cacao Powder

  • Why It’s Used: Gives the brownie base a rich chocolate flavor.

  • Benefits: Contains antioxidants and adds depth.

  • Substitute: Carob, but it will change the flavor.

Almonds or Almond flour

  • Why It’s Used: Creates structure and a fudgy texture in the crust.

  • Benefits: Healthy fats and long-lasting energy.

  • Substitute: Other nuts, for example, hazelnuts or any other flour that can be eaten raw.

Cashews

  • Why It’s Used: Forms the creamy cheesecake layer.

  • Benefits: Naturally creamy, rich in healthy fats and minerals.

  • Substitute: Macadamia nuts (even creamier).

Coconut Milk

  • Why It’s Used: Adds richness and helps the filling set when chilled.

  • Benefits: Dairy-free and creates a smooth texture.

  • Substitute: Almond milk but note that you might need more coconut oil too.

Mango Purée

  • Why It’s Used: Adds natural sweetness and tropical flavor.

  • Benefits: Rich in vitamin C and gives a fresh, fruity taste.

  • Substitute: Passion fruit.

Coconut Oil

  • Why It’s Used: Helps the cake firm up in the freezer.

  • Benefits: Creates that ice-cream-like texture.

  • Substitute: Cacao butter for a firmer set.

Do I need to bake anything?

No, this tropical cake is a completely no-bake recipe.

Is this tropical brownie cake frozen or creamy?

Both! Keep it in the freezer for an ice cream cake texture, or store it in the fridge for a softer, creamy cheesecake.

Do I need to soak the cashews?

Yes, soaking helps create a smooth and creamy texture. If you’re short on time, use hot water for a quicker soak.

How long does this vegan cheesecake last?

Store it in the freezer for up to 2–3 weeks, or in the fridge for 3–4 days.

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