Ice Cream Cake with Vitamin C, Antioxidants & Probiotics

1 cup of dates
1 cup of oats
1 cup of raw cashew nuts
1/2 cup of sunflower seeds
1 tbsp of vanilla
2 tbsp of coconut oil

For the ice cream:
500 g of frozen mixed berries
2 tbsp of honey
1/2 cup of coconut cream
2 eggs whites
Immunity Fuel Blackcurrant Probiotic Powder

Put all the ingredients for the base in a blender and blend until they stick together. Roll the dough in the cheesecake dish and put it in the freezer.

For the ice cream, blend the frozen mixed berries for 2 minutes until they become a powder. Add the coconut cream and the honey and blend for another minute. Add the 2 egg whites and blend for another minute until the ice cream is smooth.

Spread the ice cream on the base and put back straight into the freezer for minimum 3 hours.

Take the ice cream cake out of the freezer at least 20 minutes before serving. Add some fresh berries and sprinkle some Immunity Fuel Blackcurrant powder on top before serving.

Enjoy!