No Waste Raspberry and Apricot Ice Cream Cake

This vegan, super seasonal pudding looks like a showstopper but it's easy to make at home. This gorgeous no waste, raspberry and apricot ice cream cake is one of a series from Plant & Plate, plant-based food bloggers who focus on using up surplus food in creative ways.

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The second half of summer is always choc-a-bloc with delicious fruit and veg but it’s important not to waste as much we can. 

The UK wastes £13 billion of food at home each year and that often comes in the form of fruit and veg that we buy on the spur of the moment in supermarkets.

Want to do more with it? We’ve teamed up with the awesome food bloggers, Plant and Plate, to create a series of recipes that use up leftover raspberrie and apricot. See below for their showstopper, vegan-friendly pudding for a summer evening or weekend barbecue.

Not sure what fruit and veg is in season right now? 

Scroll down to below the recipe for our advice of what to buy and where to buy it.

No Waste Raspberry and Apricot Ice Cream Cake

Our No Waste Raspberry and Apricot Ice Cream Cake is the ultimate dessert for sunny evenings. It uses up the leftovers from the raspberry syrup in our recipe series, meaning that there’s no food waste so that you can have your cake and eat it too! 

It’s perfect for cooling off on a balmy weekend, will look like you’ve spent all day in the kitchen and it’s just delicious.

Pair it with this fruity salad for a meal that creates no waste.

The recipe uses a cookie almond base, a creamy raspberry and apricot plant based ice cream centre and a fresh, tangy apricot puree to top it all off.

Recipe serves 6 to 8. Fits a medium to small sized cake tin. 


Apricot Puree

5 apricots

200ml water

100g sugar

1 tbsp lemon juice

Almond Cookie Base

200g almonds

1 tbsp coconut oil

200g dates

half tsp salt

Ice Cream Layer

500g vegan ice cream (alternatively you can use coconut yoghurt + 2 tbsp maple syrup)

The leftover raspberry pulp (omit if you don’t have it)

2 tbsp raspberry syrup

50g raspberries

2 finely sliced apricots


Place all of the Apricot puree ingredients into a saucepan over a medium heat. Simmer for 30 minutes.

Allow it to cool for 5 minutes before transferring to a high speed blender. Blend into a smooth puree and set aside to cool completely while you make the other components.

Add all of the Almond Cookie Base ingredients into a food processor until the mixture forms a sticky, crumb-like consistency. Line a small cake tin and press the mixture into the base, making sure it is compact.

Place in the fridge to set while you make the ice cream layer. Add the ice cream, pulp and raspberry syrup into a food processor or blender and blend until completely incorporated.

Add the raspberries and apricots to the mixture and pulse until just broken down. Pour this mixture over the cookie base and smooth using the back of a spoon.

Place into the freezer for 10 minutes before pouring the apricot puree on top. Freeze the cake for at least 8 hours or overnight. Decorate with seasonal fruits before serving. Enjoy!

What’s in season in the summer?

The UK is packed with delicious fruit and veg in the later summer months, from raspberries, apricots and blackberries to artichokes and beetroot. It really is take your pick.

Click here for a great guide to what’s in season each month of the year

Want more seasonal summer recipes with raspberries?

Click here for the Best Ever Seasonal Raspberry Syrup recipe

Click here for Charred Apricot, Peashoot & Fennel Salad with Raspberry Vinaigrette