Make frosting first so that you can put it in the refrigerator to firm up for piping.

Add all frosting ingredients to a blender and blend until smooth.

Scoop frosting into a piping bag with a star tip and place in refrigerator until needed.

Preheat oven to 350°F.

Lightly grind the oats from the cake ingredients in a blender to make flour.

Pour into a mixing bowl along with the almond flour, cocoa powder, baking powder and baking soda and mix well.

Add the dates, soy milk and vanilla to a blender and blend until the dates are pulverized.

Stir mixture into the flour mixture.

Pour mixture into parchment lined springform pans only filling about a 1/3 full. * I used a 4 1/2 inch heart pan and a 5 inch square pan for the extra.

Bake for 20 minutes.

Let cool completely in the pans.

Add all of the ice cream ingredients to a blender and blend until smooth.

Pour mixture on top of cooled cakes all the way to the top of the pans and smooth the top.

Place into the freezer for at least 2 hours or until firm to the touch.

Remove from the freezer and release cakes from the spring form pans, carefully removing the parchment paper.

Place cakes onto separate plates and decorate the top with the piping frosting and fresh strawberries.

Keep in an airtight container in the freezer.

Take out of freezer at least 30 minutes before eating.

*Note: You can make this cake in small individual pans or one regular 9 inch pan cake just making sure to only fill the cake part to about a 1/3 full before baking so that the cake part ends up being half the volume of the pan once baked.