Frozen Berry Ripple Cake

This recipe is from Nadia Lim’s Fresh Start, Feel Good cookbook!

This frozen ice cream/yoghurt cake is incredibly refreshing and summery, and so quick and easy to make (plus you can make it well in advance). It’s a great one to make for a special occasion without wanting to blow out on dessert calories! You could use a mixture of boysenberries and blackberries instead of raspberries and strawberries to get a different berry flavour and colour.

Make this Frozen Berry Ripple Cake with normal yoghurt and cream and honey, or coconut and maple syrup for a vegan version!

Frozen Berry Ripple Cake

Servings 8
Prep Time 15 mins



  • ½ cup desiccated or shredded coconut
  • 7-8 pitted medjool dates (or 15-16 normal dried dates soaked in boiling hot water for 5 minutes)
  • cup sunflower seeds or almonds


  • 500g mix of frozen raspberries and strawberries, defrosted
  • ¼ cup runny honey or maple syrup (for vegan option)
  • 1-2 tsp rosewater or vanilla bean paste or extract
  • 1 cup cream or coconut cream (for vegan option)
  • cups unsweetened natural Greek yoghurt or coconut yoghurt (for vegan option)


  • Grease the bottom and sides of a 20-21cm round spring form cake tin and line with baking paper.
  • To make the base, place all ingredients in a food processor and blitz until well combined and the mixture has formed a slightly sticky dough that holds together well when pinched between your fingers; if it's still a little crumbly just add 1-2 tablespoons water and blitz again. Scrape down the sides of the food processor as necessary to ensure all the ingredients are incorporated. Spread mixture over the base of a prepared cake tin using the back of a spoon – it will be quite a thin layer. Place in the freezer while you make the filling.
  • Blend berries, honey/maple syrup and rosewater/vanilla until smooth. Scoop out ½ berry mixture and set aside in a bowl.
  • Add cream/coconut cream and yoghurt to remaining berry mixture and blend together briefly until combined and a pretty pink colour.
  • Pour filling over the base and roughly smooth our the top. Spoon reserved berry sauce over the filling and use a teaspoon or knife to create a few pretty swirls. Freeze for at least 6 hours (or overnight) until firm.
  • When ready to serve, remove from the freezer and stand at room temperature for 10-15 minutes to slightly thaw, before releasing spring latch and removing cake from tin. Decorate with extra berries and flower petals if you like. Use a large, sharp knife to cut into portions.


Nutrition information:
Energy: 335cals (1402kJ)
Protein: 5.6g
Carbohydrate: 25.1g (23.8g sugars)
Fat: 22.8g (13.5g saturated fat)
Calories: 335kcal
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