Dragon Fruit and Berry Icebox Cake

Dragon Fruit and Berry Icebox Cake { @beardandbonnet www.thismessisours.com }
Maybe you have noticed that lately I haven’t been as active here as I normally am – that is because I have been working away behind the scenes on quite a few super exciting projects that I cannot wait to share with you. One of the biggest projects of late has been the amazing opportunity to act as Editor in Chief of Go Gluten Free magazine’s summer 2015 issue! After a lot of intense work and plenty of sleepless nights I am thrilled to say that the issue is within days of being shipped off to print and now all that is left is to eagerly await it’s arrival on the new stands in May.
 Dragon Fruit and Berry Icebox Cake { @beardandbonnet www.thismessisours.com }
Working on the magazine seemed to make the subject of color a reoccurring conversation in my daily life. I found myself over and over being drawn to recipes, images, and stories that really embraced eating the rainbow and leading a colorful life.
Dragon Fruit and Berry Icebox Cake { @beardandbonnet www.thismessisours.com }
I already knew that bold, beautiful, sometimes even obnoxious colors get me and bring a huge smile to my face. They captivate my attention,  and they move me. Maybe this is why we choose to hang colorful graffiti art on the walls of our home. Maybe this is why I was drawn to my husband who shows no fear when it comes to color in his designs. Maybe – just maybe this is why my obsession with colorful latte bowls is teetering on the edge of needing an intervention and I know it is definitely behind my obsession with dragon fruit.
Dragon Fruit and Berry Icebox Cake { @beardandbonnet www.thismessisours.com }
There is just something about that flamingo pink hue that only dragon fruit can impart. No, there isn’t any added food coloring here in this technicolor icebox cake. Just loads of raw fruit, nuts and a few spices in this beauty!
Dragon Fruit and Berry Icebox Cake { @beardandbonnet www.thismessisours.com }
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Dragon Fruit and Berry Icebox Cake

  • Author: Beard And Bonnet
  • Prep Time: 35 mins
  • Total Time: 35 mins
  • Yield: 8-10 slices 1x


  • ½ cup raw almonds
  • 1 cup gluten free rolled oats
  • 1 cup chopped, pitted Medjool dates
  • ¼ teaspoon salt
  • 1/2 cup shredded, sweetened coconut
  • 1 tablespoon vanilla bean paste
  • 2 cups raw cashews, soaked in water for at least 30 minutes preferably overnight
  • ⅓ cup coconut oil, in liquid form
  • ½ cup light agave
  • ¼ cup freshly squeezed lime juice
  • Zest of 1 lime
  • 2 (3.5 ounce) dragon fruit smoothie packs
  • 2 large frozen bananas cut into 12 inch chunks
  • 2 tablespoons almond milk
  • 1½ teaspoons vanilla bean paste
  • 1 cup frozen organic strawberries
  • 1/2 cup freeze dried raspberries crushed into a powder


  1. Make the crust: In the bowl of a food processor fitted with the “S” blade combine the almonds, oats, dates, salt, coconut, and vanilla bean paste. Process until the ingredients begin to clump together, about 2-3 minutes. Transfer the mixture to an 8-inch spring form pan, gently pressing the crust into the pan and around the edges until the crust layer is level and smooth.
  2. Dragon Fruit Layer: In the bowl of a clean food processor fitted with the “S” blade or in a high powered blender combine the soaked cashews, coconut oil, agave, lime zest, lime juice, and smoothie packs. Blend until completely smooth, stopping to scrape the sides as necessary. This step can take anywhere from 3-5 minutes depending on the strength of your machine. Pour the blended cashew layer over the crust. Smooth the top with a rubber spatula until even and gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling. Cover and place the pan in the freezer for 2 hours to set.
  3. Strawberry “Ice Cream” Layer: In the bowl of a clean food processor fitted with the “S” blade combine the frozen banana pieces, almond milk, and vanilla paste. Process until the mixture resembles the consistency of soft serve ice cream; this will take at least 2-3 minutes. If your food processor seems to be struggling feel free to add another tablespoon of almond milk. Once the bananas are to the right consistency add the frozen strawberries and process again, scraping the sides as necessary, until the berries are incorporated and the mixture resembles soft serve ice cream. Pour the “ice cream” over the partially frozen dragonfruit layer and smooth the top with a silicone spatula. Gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling and place in the freezer until set, about 3-4 hours.
  4. To serve: Place the spring form pan refrigerator for 30 minutes. Gently remove the side wall of the pan from the cake. Using a small mesh strainer gently sift raspberry powder over the top of the cake. Slice and serve. Store any uneaten cake completely wrapped in the freezer.

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 Dragon Fruit and Berry Icebox Cake { @beardandbonnet www.thismessisours.com }


  1. Anna April 14, 2015 at 4:25 am

    Oh my gosh these colours are amazing!! This is such a beautiful recipe, thank you for sharing it.

    1. Meg April 14, 2015 at 7:47 am

      Thank you so much Anna!

  2. Sam ~ it doesn't taste like chicken April 14, 2015 at 5:54 am

    The colour is amazing!! How can you not be drawn to this flamingo pink!? I’m with you all the way.
    Congrats on the new magazine!!! Super excited to see it.

    1. Meg April 14, 2015 at 7:46 am

      Thank you so much Sam!! I happen to love flamingo pink…probably more than I should;)

  3. Jenn April 14, 2015 at 5:55 am

    Wow! Absolutely gorgeous! And congrats on the magazine gig….that’s big time!

    1. Meg April 14, 2015 at 7:45 am

      Thank you Jenn!

  4. aida mollenkamp April 14, 2015 at 7:32 am

    Congrats on the EIC role – I can’t wait to see what you do!

    1. Meg April 14, 2015 at 7:45 am

      Thank you so much Aida! I cannot wait to share it 🙂

  5. Lisa April 14, 2015 at 9:34 am

    Looks amazing Meg!

    1. Meg April 14, 2015 at 2:17 pm

      Thanks so much Lisa!

  6. Ginny April 15, 2015 at 10:52 am

    Hi Meg, this looks fantastic!!
    Is there anything I can sub in for the cashews? Bella is allergic to cashews and peanuts.

    1. Meg April 15, 2015 at 11:58 am

      Hey Ginny! You can use an equal amount of any other nut in their place, just know that some of them you will have to soak longer. Those with a high fat content give the most similar, creamy results I would try macadamias or pine nuts first. Almonds may work, but I am unsure how smooth the final texture would be. I haven’t tried a substitute like this for myself yet, so please let me know how it works out!

  7. Amina April 21, 2015 at 1:00 pm

    I’m fairly new to gf foods. I have hypothyroidism and urticaria. So I’m allergic to different foods at certain times. Some days I just feel like giving up but my grandchildren keep me going. I’m so excited about your recipes. It reads wonderful. Now I have to try it. Thanks for making it easy for us.

    1. Meg April 22, 2015 at 10:11 am

      Thank you so much for commenting Amina! I am so happy you have found our site and I hope you love the recipes:)

  8. Kate April 24, 2015 at 6:22 pm

    This cake is a real stunner! Can not wait to see that Go Gluten Free issue–I know it’s going to be gorgeous!

  9. Sherrie May 5, 2015 at 7:48 am

    Oh you rock, you rock, you rock!!

    1. Meg May 5, 2015 at 2:05 pm

      I heart you big time Sherrie!


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