Naual Hansen

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Creamy cherry lemony delight


   One tasty vanilla ice cream that is layered with delicious cherry sauce with a dash of lemon. It is a combo of divine vanilla aroma, taste of sweet cherries, hint of lemon zest, and a slight crunchiness of pistachios and almonds. 

    To make creamy delightful vanilla ice cream I used vegan liquid whipped cream and homemade vegan cream cheese, some sugar powder and vanilla sugar. To the first (bottom) layer I added some chopped and toasted almonds, and to the second (upper) layer I added some chopped pistachios. 

   For this particular occasion I’ve used store bought cherry sauce to which I added lemon zest.  

     Homemade version of cherry sauce is quite simple to make; it requires some cherries, a bit of water, some sweetener (preferably natural), and a bit of corn starch powder. Cherries ( seedless, approx. 280 gr) should be cooked in water with some natural sweetener or sugar, it should simmer over low heat for 7-10 min. At the end it should be thickened with a approx. 1-2 tbsp. of starch that has been dissolved in couple of tbsp. of water.


   This creamy ice cream dessert  should stay 6-8 min. out of freezer before slicing.

      The recipe for this delicacy can be found below the image section.

Ice Cream Cake With Cherries & Pistachios

Vegan ice cream cake with the taste of vanilla, lemon and cherries
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Course Dessert
Servings 12 servings


  • Mixer
  • Cake mould, diameter 20 cm.


  • 145 gr of vegan cream cheese, homemade or store bought;
  • 0,6 l of liquid vegan whipped cream;
  • 2 tsp. of vanilla sugar;
  • 5,5 tbsp of sugar powder;
  • 500 gr of cherry sauce, homemade or store bought;
  • zest of 1 lemon.

For the bottom ice cream layer:

  • 40 gr of soaked and peeled off almonds, toasted and chopped.

For the upper ice cram layer:

  • 55 gr of chopped pistachios.

For the decoration:

  • 60 ml of liquid whipped cream, for decoration.


  • Whip the cream into a stable foam with vanilla sugar, then add sugar and keep mixing until it is well incorporated. Add vegan cream cheese and mix well. Divide into 2 equal parts: add almonds to the first (bottom) part and stir, then add pistachios to the second (upper) part and stir.
  • Pour the first (bottom) part -with almonds- into a 20 cm cake mould, level it out and let it freeze for 35 min or until it's firm.
  • Mix cherry sauce with lemon zest. Divide into 2 equal parts.
  • Take the cake out of the freezer and pour one part of cherry sauce over it, return it back to the freezer for 20 min. or until it's completely firm.
  • Repeat step 2 but with the second (upper) part of ice cream -with pistachios. Then repeat step 4 but with the second part of cherry sauce.
  • Whipp 60 ml of liquid cream into a foam, put it into a cake bag with a nozzle and make florets on the surface of the cake. Serve cold.

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