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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!
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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!
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!
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!
Need more ways to fall in love with So Delicious Dairy Free products? Check out these other recipes:
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.
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!
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Strawberry Lemonade Ice Cream Cake
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sophia | Veggies Don't Bite
So many ice cream cakes lately! I’m not complaining though, they all look delicious! I love the combo of strawberry and lemon. Great job throwing those together!!
Jenn S.
Yes, they are everywhere! That time of year, I guess. I want to eat them all! 🙂
Aimee
This is one of the most beautiful vegan cakes I’ve seen! And the fact it’s an ice cream cake makes me love it even more. Seriously amazing Jenn.
Jenn S.
Thank you so much, Aimee! You are so sweet! We went to a fundraiser last night for my hubby’s work and he was telling everyone about it. LOL! I think it’s easily his favorite recipe of mine! 🙂
Linda
I can’t believe that this gorgeous cake lasted two day in your house! I would have finished it off on the first day. It looks and sounds like perfection, Jenn. Good luck in the contest!
Jenn S.
Right?! We had to seriously refrain ourselves from eating the whole thing. My neighbors are hoping to get their hands on some, so I’m going to be making yet another one soon!
Mel | avirtualvegan.com
I love this recipe! From the base to the ‘lemonade’ top and it’s so pretty!
Jenn S.
Thank you so much, Mel!
Kate Ford
Wow, that really is a pretty stunning dessert!! What a great thing to serve to vegan-sceptics who wouldn’t believe their eyes! Pinned and yummed.
Jenn S.
Yes, exactly!! Thank you, Kate!!
nadia
What a yummy looking treat! I’ve never tried making an ice cream cake, but that’s about to change after seeing this! Love the different layers. So pretty 😀
Jenn S.
Thank you, Nadia! It’s really so easy! The only hard part is waiting for it to set!
ThinlySpread
Oh my word! It’s beautiful Jenn! Perfect for summer, I’m off to pin it immediately!
Jenn S.
Oh, thank you so much, Chris! You are so sweet!
Bethany via athletic avocado
Holy yum! This ice cream cake is what (dairy-free) dreams are made of! Loving the pecan-pretzel crust!
Jenn S.
Thank you so much, Bethany! Sweet sweet dreams!
Mike Sebestyen
Jenn is not wrong about eating 1/2 the cake. It was absolutely delicious! I was a very happy husband with this recipe.
Jenn S.
I speak the truth. 🙂 Thanks, babe!
Alisa Fleming
This looks unbelievable Jenn! I can’t wait to try it out – I’ve been so craving strawberry lemonade, too 🙂
Jenn S.
Thank you so much, Alisa! I hope you love it!! I’ve seen some of the other entries too….my gosh, everything looks absolutely divine!!
Jessica
This is gorgeous and looks absolutely delicious! I want to dive right in! Good luck with the contest!
Jenn S.
Thank you, Jessica. Fingers crossed!
Mary Ellen - VNutrition
This looks amazing for summer! Love the pretzel bottom! I feel like I don’t see that much.
Jenn S.
Thank you, Mary Ellen! I have never seen a pretzel crust on an ice cream cake before either, but it just seemed so perfect for this flavor combo. I hope you love it!
Natalie | Feasting on Fruit
It’s finally here!! I’ve been so curious to know what’s underneath that lemony top layer ever since you posted on IG. This is beautiful Jenn! I love the flavors and creamy layers, but I am especially excited about that pretzel crust! Sweet and salty is so perfect together <3 Awesome entry!
Jenn S.
Thank you, Natalie!! My hubby was super excited about the crust too! I think my family is tired of hearing me gush about it. “It’s so pretty!” I just can’t stop saying that. They are rolling their eyes at me, but devouring every last piece! 🙂 I hope you love it!
Becky Striepe
Oh my gosh, it’s been years since I had ice cream cake. This makes me want to break that trend!
Jenn S.
Definitely time to bread that trend! We love it so much, I am going to be making one per week until summer is over. 🙂
Strength and Sunshine
Ice cream cakes just make life good! Love this summery tart and sweet version! So fun!
Jenn S.
They do, don’t they? The perfect summer treat! Thanks, Rebecca!