This 6 inch cake packs a wallop of intense berry flavors. It is my little ode to the ephemeral nature of spring. No worries if you are lacking fresh berries, frozen work wonderfully as well.
Soak your cashew in water for at least 8 hours. If you have never soaked cashews before you will think they have gone off because they get a bloated water logged appearance. All is well. Continue.
I used an 8 inch spring form pan.
Place all of the crust ingredients in a food processor and pulse until you have a crumbly mass that holds together if you squeeze it in the palm of your hand.
Press your dough along the bottom and a bit up the sides of your spring form pan. Press it well and good until you have a thin layer coating the bottom of your pan and rising up the sides as far as you want esthetically. Place the springform pan with the crust in the freezer to chill while you make the fillings.
In a food processor blend 1/2 cup of the cashews, 1/2 tbsp of the coconut oil, 1 tbsp of the lemon juice, a small pinch of salt, 1/4 banana and 1 cup room temperature blackberries (plus any juice that leached out from defrosting) until smooth. Now strain the mixture if you don't want the tiny seeds from the blackberries. I leave mine in.
Rinse and dry your blender and add 1/2 cup of the cashews, 1/2 tbsp of the coconut oil, 1 tbsp of the lemon juice, a small pinch of salt, 1/4 banana and 1 cup room temperature strawberries with any juice that leached out while defrosting until smooth. Now strain out the seeds if you prefer ice-cream with out seeds.
Pour in your cooled aquafaba (that has been reduced on the stove to the consistency of egg whites) and cream of tartar into the bowl of a stand mixer fitted with a balloon whisk attachment and whip on high until stiff peaks form. This will take anywhere from 5 -10 minutes. Add the liquor or vanilla extract, if you prefer, and whip another minute. Slowly add the sugar 1 tbsp at a time to the whipping bowl. Whip at least 30 seconds between additions.
Once all the sugar has been added beat 2 more minutes to breakdown the grains of sugar. You should have stiff peaks. Turn off the mixer.
Separate your aquafaba into two large bowls. Into one bowl of whipped aquafaba very gently fold in the strawberry mixture. Into the other bowl fold the blackberry mixture.
Scoop enough of the blackberry/aquafaba mixture into the chilled pan to fill half way and gently smooth the top. Now scoop the strawberry/aquafaba layer on top and fill the pan the rest of the way. If you have extra berry aquafaba mixture then place it in a covered container and freeze until firm and you will have a little extra ice-cream for sneaking. Cover the top of your cake pan with aluminum foil to avoid freezer burn. Place your ice-cream cake in the freezer at least 12 hours.
When the cake is ready, unmold it (un-springform it) and place it back in the freezer. I personally don't remove the bottom round of the pan from the cake. Call it a lack of bravery on my part but that is how I roll. Now slice your strawberries super thin. Take your cake out of the freezer and gently press the slices of strawberry around the edge of the cake in a pleasing design.
Feel free to pop it back in the freezer at this point and leave it there till after dinner when you are ready to serve it.