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No Bake Raspberry Icebox Cake


No bake raspberry icebox cake with almond & hazelnut crust. Easy preparation, creamy texture with lots of natural sweetness thanks to dates, bananas and raspberries.

Rate this recipe 4.3/5 (11 Votes)


  • 2 cups Frozen Raspberries
  • 1 cup Dates , without stones
  • 1 Banana (Medium – Large)
  • ½ cup Almonds + Hazelnuts
  • 1-2 tablespoons Lemon Juice
  • 3 tablespoons Coconut Oil
  • 1/3 cup Mascarpone
  • ¼ cup Condensed Milk


Level of difficulty Average
Cost Average budget
Adapted from


Step 1

In a bowl combine finely chopped nuts & dates (or processed in a food processor), lemon juice and coconut oil.

Step 2

Line the bottom of a cake tin with cling film (or baking parchment) and add the nut/date mixture. Press down hard with a spoon or a flat bottomed bowl until you form a firm base.

Step 3

In a food processor/blender mix together raspberries and condensed milk. Once done, save half of this mixture for later.

Step 4

Now add banana and mascarpone to the remaining mixture and blend until smooth. Pour this over the nut/date crust and spread around evenly. Put it in the freezer for 20 minutes or until set enough.

Step 5

Once set, spread over the saved mixture of raspberries and condensed milk. Put back in the freezer and freeze until set (see note).

Step 6

Keep in the freezer!

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