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Pumpkin Patch Ice Cream Cake with Chocolate Ganache Marbling

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Delicious Raw Pumpkin Patch Ice Cream Cake with Chocolate Ganache Marbling, easy to make

~ raw, vegan, gluten-free ~

This ice cream cake turned out perfect.  It goes together really easily and doesn’t require an ice cream machine. Not that an ice cream machine is complicated, just not everyone has one. :)

Though this is an ice cream cake, I did a timed test to see how long it can stand up to 70 degrees (F) room air.  It did great for 60 minutes, after that it started to soften.

As the recipe name indicates… this is a “cake,” an ice cream cake. You can either enjoy it in cake form, or you can place it in the ice cream machine and enjoy it that way.  Just skip the crust. Actually, you could still make the crust and crumble it on top of the ice cream when serving.  Same with the ganache, it too is perfect as an ice cream topping.

The nice thing, well one of the nice things about this dessert is that you can make it weeks in advance and keep it stored in the freezer.  This will take some of that big meal preparation stress off your shoulders.  :)

I believe in using ingredients in their purest form, but I am going to share some alternatives to a few of the ingredients just in case you have trouble finding them in a raw version. Pumpkin puree and coconut milk, I have provided links below on how to make the raw versions but if you choose to use canned versions, always aim for organic and those found in BPA-free cans.

If you use canned pumpkin puree, use the plain puree with no other ingredients added.  We are using pumpkin spice in the recipe which will “spice” it up.  As far as the coconut milk goes, purchase the full-fat version, it is nice and creamy… perfect for this recipe.

Either way, do your best with what you have available.  We are all on a journey towards eating healthier… so I support you where you are.  Blessings!

Creamy Slices of a Raw Pumpkin Patch Ice Cream Cake with Chocolate Ganache MarblingIngredients:

Yields 7″ Springform pan


Filling: 5 cups

Chocolate Ganache:



  1. If the dates are tough and dry,  cover them with enough warm water to hydrate for about 15 minutes.  Once you are ready to add them to the recipe, drain and discard the soak water.  Then hand-squeeze out the excess water.
  2. Place the pecans, cinnamon, and salt in a food processor, fitted with an “S” blade.   The process to a small mealy texture.  Don’t over-process.
  3. Add the dates and process until the crust batter sticks together when pinched.
  4. To prepare the Springform pan, line the base with wax/parchment paper for ease of removal.
  5. Press the crust batter into the pan and set aside while you make the ice cream cake part.


  1. In the blender, combine the pumpkin puree, coconut milk, almond butter, maple syrup, kelp paste, and pumpkin spice.  Blend until creamy.
  2. Chill while you make the ganache.
  3. To assemble;  I poured the filling into the pan in 3 layers.  In between each layer, I drizzled the ganache on top of the filling and swirled it with a wooden skewer stick.    See the photos below.
  4. Once done, place in the freezer for 4+ hours until it is frozen.
  5. When ready to serve, remove from the freezer and let it sit on the counter for 15 minutes.
  6. Store leftovers in the freezer for up to 1 month.  Enjoy!

Freezing Suggestions for Ice Cream:

  1. Use an ice cream machine.  Follow the manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Here some of my other favorite molds and containers for frozen treats: Onyx Stainless Steel Popsicle Molds (6),  Silicone molds (8), Mini Silicone Molds (8), Spiral Silicone Molds, 4 oz mason jars, single-serving ice cream containers and Push Up Cake Pop Containers.
  4. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  5. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  6. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  7. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!

Create a layer of filling on top of the crust.

Creating a layer of filling on top of the crust

Tap the cake on the counter to bring any bubbles to the surface.

Tap the cake on the counter to bring any bubbles to the surface

Drizzle the ganache in a random pattern.

Drizzling the ganache in a random pattern

Don’t worry about making it look pretty at this point…

Drizzling the ganache in a random pattern, so fun

With a pointed tip, drag it around the ganache creating a swirl pattern.

With a pointed tip, drag it around the ganache creating a swirl pattern

Pour another layer of filling over that.

Pour another layer of filling over that

Tap once again on the counter to bring up those bubbles.  Be gentle.

Tap once again on the counter to bring up those bubbles

Let’s drizzle some more ganache. :)

Let's drizzle some more ganache

Swirl once again and be sure to keep the stick on the surface, so you don’t over-swirl the bottom layer.

Swirl once again and be sure to keep the stick on the surface

For kicks and grins, let’s repeat this process one last time. :)  Pour the remaining filling on top.

Pour the remaining filling on top

I thought I would swirl in a little love. :)

  I thought I would swirl in a little love

One last swirl, I promise.

One last swirl

Place in the freezer for 4+ hours.

Place in the freezer for 4+ hours



Delicious & Heavenly Raw Pumpkin Patch Ice Cream Cake with Chocolate Ganache Marbling

40 thoughts on “Pumpkin Patch Ice Cream Cake with Chocolate Ganache Marbling

  1. Rosa says:

    Looks so decadent. I must try this. Blessings!

  2. Jesse Gabriel says:

    Hallo Amie-Sue.

    So großartig, sie haben sich wieder selbst übertroffen, schauen sie sich die Textur an, so perfekt cremig zum niederknien!
    Mir fehlen die Worte.

    Viele liebe Grüße,
    Jesse Gabriel

    • amie-sue says:

      Google translate:

      “Hi Amie Sue.

      So great, they have outdone themselves again, look at the texture, so perfect creamy to kneel!

      I have no words.

      Lots of love,

      Jesse Gabriel”


      Thank you Jesse. Sometimes no words are good words BUT it is always good to hear from you. ;0 I hope that you have an amazing day my friend! amie sue

      • Laurie says:

        Amie Sue,

        When I saw this post I was excited to have Hiram read it, German being one of his favorite languages. Google is great, but not perfect. Oh boy could I tell you some funny conversions that had us rolling, going from English to Spanish!.. anyway, he told me to tell you that below is a better essence of the meaning for one part of the comment.

        “so perfekt cremig zum niederknien!” – so perfectly creamy that I’m down on my knees.

        As always, nothing but wonderful praise for your fine work. ;)

        • amie-sue says:

          lol Laurie,

          Yes, I get quite the charge out of “Google translate”. I can only imagine the entertainment that it can truly give on a regular basis. Jesse has been part of the “family” here for a long time and is the only one who comments in his native language. So each comment that I translate, keeps us in humor. :)

          Please tell Hiram “thank you! Now I know that Jesse doesn’t want to kneel in it. haha Have a blessed weekend my friend. amie sue

  3. Bernadette says:

    Love this recipe and will surely try it as I love ice cream and can’t have too much of it!

  4. angela says:

    Wow! As I said before – you’re a star : )

    It looks amazing….and I bet it tastes even better!

    Love Angela X

  5. Laurie says:

    Morning Amie Sue!

    Question from the newbie – are coconut oil and coconut butter the same thing?

    This looks like a winner to try on “the boys”, but I’m not sure I can get the coconut oil here. Soooo when I see some coconuts I was thinking of trying to make it, looking at YouTube videos as resources for doing so.

    I like how you added some love in that recipe! hehe

    Keep up the good work. We all appreciate your efforts!!


    • amie-sue says:

      Good evening Laurie, :)

      There is quite a difference between the two. I did a post write up on this, so I hope that you don’t mind me sending you in that direction. It should help to clear that up for you. https://nouveauraw.com/special-raw-ingredients/coconut-oil-vs-coconut-butter/. The main roll of coconut in this recipe is for the texture and stability. Well, not to mention the health benefits. In this recipe you can either one, the oil or the butter. You often see one or the other in raw cake recipes because it helps firm up batters when chilled. Let me know if I explained this well enough. Always happy to go further into depth if needed. :)

      Talk to you soon! amie sue

  6. RenB says:

    Wow. This is yet another beautiful creation! I want to re=create it for Thanksgiving! To test my skills in advance this weekend, I would like to make a small one. If I do 1/4 of each of the ingredients, should that work okay? As a matter of fact, can I generally 1/2 or 1/4 ingredients to make smaller batches? Since I am usually the only one eating them right now?

    As always, thank you so much for everything you share! It really blesses me (and many others) to have your guidance. RenayB

    • amie-sue says:

      Hello RenB,

      I would safely say that you could 1/2 the recipe.. anything smaller it might become a challenge to get everything to blend nice and creamy due to the lack of volume when blending. Does that make sense? Keep in mind this is to be frozen, so you could make the full or 1/2 recipe and pour it into smaller, single serving containers, freeze and enjoy. I hope that helps. ;) amie sue

  7. Laura says:

    Hi Amie-Sue, this looks gorgeous! I love how you decorated with the pecans. Thanks for sharing and have a blessed day.

  8. Karen says:

    Looking forward to trying this! When do you put the kelp paste into the recipe?

  9. suzi says:

    i have to ask before i make this… kelp paste? do you taste the sea in this? what about irish moss paste… would it do the same thing? is it for gelling basically? looks beautiful, as all your efforts do!!

    • suzi says:

      ok i did a little more digging and found your info on the moss vs. kelp topic and lessons associated. thank you Amie-Sue!! what a wealth of important and tasty knowledge!! you are an artist as well… swoon : )

      • amie-sue says:

        Hi Suzi,

        I am sorry that it took me all day to answer you. I have been out of town, but back now so I will tend to all the comments. I see you got this part figured out. :) Thank you for your kind words and have fun! amie sue

  10. Gayle says:

    Haven’t made the seed bread yet but will and am really looking forward to trying this masterpiece!

    • amie-sue says:

      Please give it a try Gayle. I think you will enjoy it. Everyone that we have shared it with here has just loved it. Have a blessed day, amie sue

  11. Annie says:

    Another of your wonderful creation Amy Sue, thanks! I will surely have this for our Thanksgiving Dinner :D. My questions if I may. 1. Can I use Irish Moss in place of the Kelp paste? 2. Is there any type of pumpkin meat that we could use in its raw state and just purée it instead? I am incline to go that route but not sure. Have you tried using raw pumpkin in one of your recipes? Once again, lots and lots of XO’s to you!


    • amie-sue says:

      Good afternoon Annie,

      Yes, by all means, use the Irish moss in place of the kelp. Either or. :) I am a little confused on your question / statement regarding the pumpkin puree. The link in the ingredient list takes you to the post on how to make raw pumpkin puree with sugar pumpkins. Is there some that I have missed? :) Let me know. amie sue xox

  12. Linda St Angelo says:

    Amie Sue,

    Of course, this looks fabulous as all your recipes do. I am going to go buy some sugar pumpkins today!!!!! Market here I come! Even though I have to go out in the rain to do so….. that is commitment~~LOL Can hardly wait to try this one.

    • amie-sue says:

      lol… I honor your commitment. :) Did you get your pumpkins today? Yesterday, I was cleaning the house and in the sun-room I bumped into a chair and something went “thud!” and I heard it rolling. Perplexed on what it could have been, I went on a search for the rolling object… it was a sugar pumpkin! LOL It must have been there for weeks and I forgot about it. I now remember setting it in there when I was redecorating and plum spaced it out. haha Wheee! Now I can make another pumpkin delight.

      Keep me posted how it goes for you Linda. Enjoy! amie sue

  13. Jeani says:

    Hi, Amie Sue ~
    First, I want to say “yay!!” on the kelp paste. Irish Moss doesn’t cause me any problems, but I do feed raw foods to other people, and I don’t want to cause them any issues. I love the texture that Irish Moss gives to different recipes, but all the rinsing/soaking/blending is a pain.
    My other questions/comments have to do with the filling ingredients & prep on this recipe: When you say “pumpkin spice” are you talking about the standard pumpkin PIE spice? Also, in #1 of the preparation directions for the filling you mention all of the ingedients listed EXCEPT for the lemon juice, kelp paste, and coconut oil. Do they all get added with the other filling ingredients? Does the melted oil have to be drizzled into the other ingredients, at the end, while the blender is running?
    Thanks so much in advance.
    I’ll be making this tomorrow, and I’m sure it will be as excellent as everything else you so generously share with us.
    One other thing …. have you tried this without the ganache? I think it sounds excellent, but I know some folks (like me, sadly) are very sensitive to it.

    • amie-sue says:

      Hello Jeani… let me see if I can help with your questions…

      Q ~ When you say “pumpkin spice” are you talking about the standard pumpkin PIE spice?
      A ~ Yes pumpkin pie spice. I will indicate that so it is more clear. Thank you.

      Q ~ In #1 of the preparation directions for the filling you mention all of the ingredients listed EXCEPT for the lemon juice, kelp paste, and coconut oil. Do they all get added with the other filling ingredients?
      A ~ Hmm so strange. I remember typing all that in… it must not have saved properly… well obviously not. hehe I fixed it. I added them all to the blender at once.

      Q ~ Does the melted oil have to be drizzled into the other ingredients, at the end, while the blender is running?
      A ~ Answer above… I added it with everything. Normally, I would drizzle it in the end but due to the fact that I wasn’t process nuts and I knew it blend together quickly, I didn’t see the need to drizzle this time around.

      Q ~ One other thing …. have you tried this without the ganache?
      A ~ I haven’t tried it without the ganache but it would still be wonderful if you need to omit it.

      Sorry, that things were so unclear.. but thank you for brining them to my attention so I could fix things up. Please let know how it turns out. Many blessings, amie sue

  14. Debbie says:

    Okie, I started out to make the cake decided to soak my cashews over night so as to get the creamiest batter yet…well I was so excited after making my pumpkin puree I ended up making just the batter and put it in the freezer and use it like Ice Cream and instead of the layers of gauche, I had some Cacao fudge made up for evening nibbles in the frig and just took a fork and chopped it up and stirred it in like cookie dough ice cream… It is to die for GIRL! i am the only one in my family that is raw so I have to make the majority of items in the half recipe and still be able to save in the frig and freezer…Blessings so very excited to use my little sugar pumpkins from the garden this year!

  15. bird says:

    Hello Amie Sue,
    I don’t have sugar pumpkins on hand, may I use any pumpkin in it’s place? Thanks for your guidance.
    Many Blessings, bird

    • amie-sue says:

      Good evening Bird,

      No, not any pumpkin will work. Here is a great link that tells you about the different pumpkins. Some are just not meant for eating. You could use yams or sweet potatoes in its place as well. Have a great evening Bird. Always nice to hear from you. amie sue

  16. Susan says:

    Can irish moss be used instead of kelp paste, in the Pumkin Ice Cream Cake recipe?


  17. Laurie says:

    Hi Amie-Sue. You are a fabulous Cook! love everything I have tried… I plan to make this receipe and I have one question I have Irish moss powder (which I have never used so I don’t know if it would work here), lenithin, or I can make the kelp paste (I happen to haver a bag of the noodles. So to my question :)… Is the kelp paste the best way to go? thanks for any insight on this. Many Blessings!

    • amie-sue says:

      Hello Laurie,

      Thank you for the kind words. :) I am sorry to say but I don’t have any experience with Irish moss powder so I am not sure how to advise on it. The recipe calls for kelp paste already so yes you can use that or 3 Tbsp of lecithin. I hope this helps. Blessings and keep me posted. amie sue

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