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.
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.
Strawberry Lemonade Ice Cream Cake (Dairy Free)
Amount Per Serving
Calories 255Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 9g45%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Total Carbohydrates 31g10%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.