Vegan Blueberry Crunch Icebox Cake
Ingredients
Crunch
- 3 cups flake cereal
- 1 cup pitted medjool dates
- Pinch of salt
Ice cream
- 1 cup coconut cream
- 1 15oz can full-fat coconut milk
- 1/2 cup pitted medjool dates
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup blueberry jam
Preparation
Line a loaf pan with parchment paper.
Grind cereal in a food processor until sandy.
Add the dates and salt, and process into a sticky crumble.
Blend ice cream ingredients until creamy and smooth (not the jam).
Layer into the pan: crunch (pressing in lightly) > ice cream > blueberry jam.
Repeat, ending with a layer of crunch on top.
Freeze overnight.
Remove from the freezer and allow to soften for 10 minutes or so before slicing.
