Raw Chocolate Blackberry Mango Ice Cream Cake

Growing up I would only ever eat ice cream cake. I didn’t like the store-bought vanilla cakes and although the chocolate cakes weren’t bad, nothing compared to the Dairy Queen Ice Cream Cakes, in my humble 10 year-old opinion. 


Fast forward a little over a decade and I can tell you, with all honesty, I prefer the real deal: wholesome fruits, powdered cocoa, and some raw nuts that when combined and strategically layered create not only a visual masterpiece, but also a delectable treat to rave about. 


The steps are pretty simple:

Step 1: Layer the nut base, blackberry cream layer and mango cream layer in a springform pan. Allow each layer to partially freeze before adding the next layer. 

Step 2: Drizzle on the chocolate cream layer. You have two options: add it to the mango layer while still in the springform pan to create a fourth layer or remove the cake from the pan and add the chocolate drizzle to coat the entire cake (as pictured here – warning: can get pleasantly messy). 

Step 3: Decor with any toppings you desire. Pictured here is sliced fresh mango, walnuts, almonds, dried cranberries, and some of the reserved blackberry cream layer. You could also add coconut flakes, cocoa nibs, fresh blackberries… let your imagination run wild!


Cut a slice, reserving the biggest piece for yourself to devour and enjoy!

Raw Chocolate Blackberry Mango Ice Cream Cake

Recipe PDF

▸ ▹ Vegan, raw, gluten-free, oil-free, soy-free, refined sugar-free 

Yield: 12 servings 

Prep Time: 40 min 

Total Time: 2 hrs (freezing time) 


INGREDIENTS - the base

1 cup (140 g) raw almonds, soaked 2 hours (soaking optional)

1 cup (140 g) raw walnuts, soaked 2 hours (soaking optional)

1.5 Tbsp (10 g) cocoa powder

1/4 tsp salt

10 medjool dates


INGREDIENTS - blackberry cream layer

2 cups (200 g) blackberries

2 bananas, peeled, frozen


INGREDIENTS - mango layer

3 mangoes, peeled, frozen

2 bananas, peeled, frozen


INGREDIENTS - chocolate cream layer

5 medjool dates

2 Tbsp (15 g) cocoa powder

3 bananas, peeled, frozen



  1. In a food processor, combine the almonds, walnuts, cocoa powder, salt and medjool dates until well combined and the mixture sticks together. Stop and scrape down as needed.

  2. Press mixture down firmly into 9" springform pan. Place in the freezer while executing the next step.



  1. In a food processor, combine the blackberries and bananas until well combined. Drizzle onto the nut layer and place back into the freezer while executing the next step.

  2. Optional: reserve 2 Tbsp of the blackberry cream for decor on top of cake.

  3. Note: if bananas were not previously frozen, this layer will need to remain in the freezer for longer until layer partially freezes before adding next layer.



In a food processor, combine the mangoes and bananas. Add to the previous semi-solid layer and place back in the freezer.



In a food processor, combine the medjool dates, cocoa powder and bananas. With this layer there are two options:

  1. You can add this to the previous layer while still in the springform pan to create a fourth and final layer, OR

  2. Once the previous layers are FULLY frozen you can remove the cake from the springform pan and drizzle the chocolate cream over the entire cake to coat (as I did in the pictures above).



Decorate with walnuts, almonds, cocoa nibs, dried cranberries, fresh blackberries, fresh mango cubed or sliced, cocout flakes, reserved blackberry cream… or anything else you desire! After the chocolate layer has been added, place the cake back in the freezer until fully frozen before garnishing. 



Place the cake back in the freezer until serving. Remove from the freezer 5-10 minutes before serving to allow the cake to soften slightly for ease when cutting. Enjoy!

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes


❤ Sadia

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