Blueberry Ice-Cream Cake - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Blueberry Ice-Cream Cake - Dr. Sebi's Cell Food

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This ice cream cake is creamy, sweet, fresh, tart, and colorful all at once. It's nearly impossible not to love it!


  1. 10 strawberries for outside, cut in half

For the "Ice Cream" Layer

For the Berry Layer:


  1. To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside.
  2. Now blend all the "ice cream" ingredients together until smooth, adding as little homemade soft-jelly coconut milk as possible. Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.
  3. To make the berry layer: blend it all up until smooth. Carefully spread over top of the "ice cream" layer and put in the freezer for about 2 or 3 hours or until it's set.
  4. Cut and serve with other berries. Let it soften a little before eating, because it makes it creamier.