As I write this post, I’m six months pregnant. Being pregnant you will usually have all sorts of crazy cravings. Luckily I’m not such a sweet tooth, so during the pregnancy I’m not craving sweets and chocolate all the time (thank God!). But every now and then I love to eat some ice cream. So why not make my own healthy version. I will make flavored frozen yoghurt or simple blended frozen bananas and berries. And this time I took it to another level and made layered ice cream. The base is made of mixed nuts, dates and pure cacao powder which is rich in antioxidants. I got inspired by Larabar. As I really love these healthy bars with very few ingredients. Try them out if you haven’t or easily make them yourself. Hopefully I can put up a recipe soon on the blog of these amazing gluten free bars. Another great inspiration for these kind of ice chocolate bars is the instagram of the Melbourne based company Pana Chocolate. They make the most amazing healthy bars, I’m always drooling looking at their pictures, hope I can visit their shop soon. Ok back to my strawberry ice cake. This version is completely raw and therefore super healthy for you. It doesn’t involve any baking or whatsoever! So the top layer is made out of almond meal and strawberries. Just this simple. I made it more creamy with heaps of greek yoghurt, if you are vegan you can easily leave this out and still keep the creaminess of the almond meal. Chocolate and strawberries, the combination is definitely a guaranty for a good marriage! So me and my baby are indulging this dessert every now and then!

strawberry icecake almondmeal

Strawberry Ice Cake

First base layer:
1 cup mixed nuts (I used almond, pecans and pistachio)
1/2 cup pitted fresh dates
1/2 cup desiccated coconut
2 tablespoon raw cacao powder

Second strawberries layer:
Handful of fresh sliced strawberries

Third creamy strawberry layer:
1 cup almond meal
¼ cup almond milk (or soy/dairy)
1-2 tablespoon of greek yoghurt
1 tablespoon raw honey / agave syrup or more to taste
8 fresh strawberries


For the base layer you add all ingredients into a food processor and mix until you get a smooth paste with here and there some bits and pieces nuts. Use a loaf tin to make the ice cake and pour all the chocolate nutty base layer in the tin and press it down. Put into the freezer while you are preparing the top strawberry almond layer. For the top layer you simply add all ingredients in the food processor. Mix until it forms a smooth creamy batter. Take the tin out of the freezer and carefully add the sliced fresh strawberries in between the layers. After the fresh strawberry layer you add the almond mixture on top. You can also choose to do it the other way around. On top of the base adding the almond layer and topped it off with fresh slices of strawberries. Put the tin back into the freezer and let it set for at least two hours. Before you can enjoy the ice cake, you need to take it out the fridge and wait for 5 minutes.

strawberry icecake glutenfree strawberry icecake recipe