Blueberry, Peaches and Cream Ice Cream Cake

by Metabolic Meals

by Metabolic Meals

Updated Jun 20, 2021

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Some foods pair perfectly together, and one of our favorite summertime combos is blueberries and peaches. Both are plentiful and ripe for the picking this time of year, so we’ve added some creamy coconut milk and cashews to make the perfect dessert for warm summer nights.



  • 2 organic peaches
  • 1 c organic blueberries
  • 3 TB raw honey
  • 3/4 c raw cashews
  • 1 c organic coconut milk
  • 1/2 organic vanilla bean



1.Place all ingredients except the blueberries to a blender and blend well until smooth and creamy. The mixture should be slightly thick, not runny.

2.Pour half of the mixture into a loaf or 8-inch cake pan and spread the blueberries over the top, leaving a few for garnish.

3.Pour the remaining mixture over the blueberries and freeze until solid, about 8 hours.

4.Cut into squares and top with additional peaches and blueberries.

Nutrition Facts for Crust*

Calories 275
Total Fat 15g
Carbohydrates 30g
Protein 5g
Servings Per Recipe 6

* Nutrition Facts are based on 1 serving.


Photographer: Carmen Troesser

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