DessertsVegan/Plant based Recipes

3-Layer Ice Cream Cake

Immerse yourself in a feast of flavors and colors with our 3-Layer Ice Cream Cake. This refreshing dessert features a trio of fruit-infused ice cream layers, each offering its own unique taste sensation.

The first layer is a tropical blend of frozen bananas, pineapple or mango chunks, enhanced with juice concentrate for a fruity punch and a hint of vanilla for sweetness.

Next, we introduce a cool contrast with a layer of frozen blueberries and bananas, paired with apple juice concentrate. This layer not only tantalizes the taste buds but also adds an appealing visual element with its vibrant blue hue.

Finally, we crown the cake with a layer of frozen strawberries and apple juice concentrate, with bananas for creaminess and vanilla for a comforting sweetness. This bold red layer caps off the cake with a striking color and flavor contrast.

Each layer is carefully assembled in a loaf pan and frozen overnight to achieve the perfect set. Topped off with a sweet and tangy sauce made from dried apricots, dates, and pineapple juice, this 3-Layer Ice Cream Cake is a summer delight that’s as beautiful as it is delicious. Whether for a special gathering or a simple afternoon treat, it’s sure to impress and refresh.


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3-layer Ice Cream Cake

Course Dessert, Fruit
Cuisine gluten free, No Oil, Raw, Vegan, vegetarian
Keyword fruit cake, ice cream cake, Vegan Ice Cream, Vegan ice cream cake
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 10 Servings
Calories 250kcal
Author Lucia Tiffany MPH


Layer 1-light colored

  • 2 bananas frozen, cut into chunks
  • 2 cups crushed pineapple frozen (white layer).
  • 1 Tbs. pineapple juice concentrate frozen
  • OR
  • 2 cups mango chunks frozen, orange layer
  • 1 Tbs. orange juice concentrate frozen
  • 1 tsp. vanilla

Layer 2 (blue)

  • 2 cups blueberries frozen
  • 2 Tbs. apple juice concentrate frozen
  • 2 bananas in chunks frozen
  • 1 tsp. vanilla

Layer 3 (red)

  • 2 cups strawberries frozen
  • ½ cup apple juice concentrate frozen
  • 2 bananas in chunks frozen
  • 1 tsp. vanilla


  • 1 cup dried apricots
  • 1 cup dates
  • ½ cup pineapple juice + enough to blend into a smooth thick, sauce.


  • Chill three medium mixing bowls.
  • Put the ingredients for each layer (alternating bananas and fruit) through the Champion Juicer with the blank plate in place OR place in a high speed blender with just enough milk to keep the fruit moving.
  • Place each layer in its own bowl in freezer.
  • Line a medium loaf pan with plastic wrap.
  • Pour in the blue mixture to fill pan about ⅓ of the pan. Carefully pour the light mixture on top to the ⅔ level. Then finish with the red mixture.
  • Place filled loaf pan in freezer overnight to harden.
  • When ready to serve, allow to sit out for about 10 minutes, turn the loaf out onto a flat surface, and slice with a sharp chef’s knife into slices about ½-¾ inches thick. May top each slice with a spoonful of the blended fruit sauce or enjoy plain.


***Add a splash of unsweetened almond milk for each layer, if using a blender instead of a champion juicer.


Serving: 0.1of the recipe | Calories: 250kcal | Carbohydrates: 63g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 826mg | Fiber: 7g | Sugar: 48g | Vitamin A: 992IU | Vitamin C: 73mg | Calcium: 43mg | Iron: 1mg
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