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    Home » Recipes » Desserts & Sweet Treats

    Strawberry Lemonade Ice Cream Cake

    Published: Jul 12, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Strawberry Lemonade Ice Cream Cake - this dreamy dairy free frozen treat is cool, creamy, sweet, and tart. You are going to fall in love with it!! You won't believe how delicious it is...and healthier than typical ice cream too!

    You are going to fall in love with this Strawberry Lemonade Ice Cream Cake. This dairy-free frozen dessert is creamy, refreshing, sweet and tart!

    Overhead view of Strawberry Lemonade Ice Cream Cake garnished with fresh strawberries, lemon slices, and lemon zest!

    This luscious Strawberry Lemonade Ice Cream Cake is the thing of dairy free dreams! When this ice cream cake recipe was first whirling around in my head, I knew it would be yummy, but I had no idea how incredibly, deliciously amazing it would be.

    My husband, who loves his dairy ice cream, had nearly half a cake in one sitting…he just couldn’t stop eating it! A big two thumbs up from all 3 kiddos as well. They were so sad when they found out the cake was all gone after only 2 days. 🙂 It’s that good!

    Ice cream cake with layers of pretzel crust, strawberry, and lemon and garnished with fresh strawberries.

    The most difficult thing about this dairy free ice cream cake is waiting for it to set. I was so nervous while waiting because I wanted it to look nice, but I could only see the very top while it was in the pan. I un-molded it while holding my breath and nearly cried real tears when I realized how pretty it turned out. It’s so pretty!

    Fresh strawberries, lemon slices, and lemon zest sit atop a lemon ice cream cake.

    Just a few simple toppings are needed to take this Strawberry Lemonade Ice Cream Cake to the gorgeous next level. I used lemon zest, fresh strawberries, and a couple of slices of fresh lemon. Perfection!

    One slice being cut from a strawberry lemonade ice cream cake.

    Need more ways to fall in love with So Delicious Dairy Free products? Check out these other recipes:

    • Quick and Easy White Bean Salad
    • Sugar Cookie Ice Cream Sandwiches
    One slice of Strawberry Lemonade Ice Cream Cake garnished with fresh strawberries and a lemon slice.

    Back to this scrumptious cake! I wish I could say I nailed this recipe on trial #1, but it took 3 trials to get the texture of this ice cream cake perfect! I wanted both ice cream layers to be the same silky smooth consistency. That was easy with the So Delicious Simply Strawberry layer, but proved much harder with my lemonade layer.

    In trial #1, the lemonade layer was too icy, and was sliding off as the strawberry layer melted much quicker. It was delicious, but not quite right texturally. I finally nailed it with the addition of sweetened condensed coconut milk.

    One slice of ice cream cake showing layers of pretzel crust, strawberry ice cream, and lemonade ice cream. Garnished with fresh berries and lemon. The rest of the cake in the background.

    My inspiration for the pretzel pecan crust came from Strawberry Pretzel Salad. Have you had this salad before? It’s a strawberry jello salad with a pretzel crust and a sweet cream cheese layer in between.

    The sweet, salty, creamy, and crunchy combo is super yummy, and it works in this vegan Strawberry Lemonade Ice Cream Cake just as well!

    Slice of layered ice cream cake with a bite taken out.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Strawberry Lemonade Ice Cream Cake

    This Strawberry Lemonade Ice Cream Cake is a dairy free dream come true! You will fall in love with the cool, creamy, sweet and tart refreshing flavors. The perfect summer treat!
    5 from 4 votes
    Print Rate
    Course: Desserts & Sweet Treats
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Cook Time: 6 hours hours
    Total Time: 6 hours hours 30 minutes minutes
    Servings: 16
    Calories: 255kcal
    Author: Jenn Sebestyen

    Ingredients

    Crust

    • 1 ½ cups mini pretzels gluten free, if necessary
    • 1 cup halved raw pecans
    • 10 pitted Medjool dates soaked for 20 to 30 minutes in hot water

    Strawberry Layer

    • 2 pints So Delicious Simply Strawberry Coconut Milk Frozen Dessert softened

    Lemonade Layer

    • 1 can (14 oz) coconut cream
    • 1 can (11 oz) sweetened condensed coconut milk
    • ½ cup fresh squeezed lemon juice
    • 1 teaspoon pure vanilla extract

    Optional toppings for serving

    • lemon zest
    • fresh strawberries

    Instructions

    • Line the bottom of a 9-inch spring form pan with a circle of parchment paper. Set aside.
    • In a food processor, pulse the pretzels, pecans and dates until they start to come together to form a dough. The dough will still be a bit crumbly, but should hold together when pressed in your hand.
    • Press the dough into an even layer into the bottom of the prepared spring form pan.
    • Spread the softened So Delicious Simply Strawberry Coconut Milk Frozen Dessert into an even layer on top of the pretzel crust. Set the pan in the freezer while you prepare the top lemonade layer.
    • Add all the ingredients for the lemonade layer to a blender and blend until smooth and thoroughly mixed. (Alternately, this probably works just as well in the bowl of the food processor you used earlier – just be sure to rinse it out well before adding the lemonade layer ingredients).
    • Pour the lemonade layer over the strawberry layer in the spring form pan and put it back in the freezer to set (make sure the cake sits flat in the freezer), at least 6 hours, or overnight.
    • After the cake is set, let it thaw a bit on the counter before unmolding and slicing. Serve topped with lemon zest and fresh strawberries.
    • Keep leftovers in the freezer in an airtight container.

    Notes

    Some notes to make prep easier – while your dates are soaking, place the So Delicious Simply Strawberry Coconut Milk Frozen Dessert pints on a plate on the counter to soften. You can also zest (if using) and juice your lemons at this time.
     
     

    Nutrition

    Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 45mg | Potassium: 169mg | Fiber: 5g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 259.1mg | Calcium: 20mg | Iron: 0.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Nancy P. Beckham says

      February 11, 2017 at 10:01 pm

      This looks so wonderful–except for one tiny thing. I hate dates and I do mean hate. I’m vegan, gf, soy free, but I am not afraid to eat a little sugar. How could I leave out the dates and still get the crust to work? I so want to try this, but the thought of dates makes me ill.

      Reply
      • Jenn S. says

        February 12, 2017 at 7:55 am

        Hi, Nancy. I haven’t tried it any other way, but I”m thinking that brown rice syrup might work. Maybe start with 1/4 cup and add if you still need more just add tbsp by tbsp until the consistency is right. It should be sticky, but thick…so that you can press it into the pan. Good luck! Let me know how it turns out!

        Reply
    2. Anjali says

      July 16, 2016 at 1:22 am

      What a gorgeous cheesecake!! And the flavors…strawberry and lemonade! I need to pin this to try it out sometime soon!

      Reply
      • Jenn S. says

        July 16, 2016 at 8:43 am

        Definitely not a cheesecake, but thank you! That’s a lemon sorbet on the top!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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