Strawberry Protein Ice Cream Cake

Name: Strawberry Protein Ice Cream Cake
Ingredients: 2 tbsp Vegan butter; 1 Cookies or graham crackers (of choice); Salt (pinch of); 2.25 cups Cashews (soaked); 0.67 cups Coconut milk; 2 cups Fresh strawberries; 0.25 cups Vitahustle ONE Superfood Vanilla; 1 tbsp Coconut oil; 1 tsp Vanilla; Salt (pinch of); 0.67 cups Maple syrup; 2 tbsp Vegan butter; 1 Cookies or graham crackers (of choice); Salt (pinch of); 1 cups Freeze dried strawberries

No bake, creamy, and cooling. Everything you could ever need while it’s still hot outside!

Ingredients

For the base

For the strawberry filling

For the crumble

Directions

1
In a food processor, combine the base ingredients until they form a crumb that sticks together when you press it.
2
Press it into the bottom of a springform pan and freeze.
3
While the base is freezing, add all the filling ingredients to a blender and process until smooth, thick, and creamy.
4
Pour over the base and put back in the freezer while you make the crumble topping.
5
In a food processor, add the crumble ingredients until they form a rough crumb.
6
Sprinkle over the cake and press down slightly.
7
Freeze for 4 hours until set and enjoy!

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