Short Description
This Green Tea Matcha Ice Cream Cake is a no-bake, raw dessert that unites the earthy vibrancy of matcha with a creamy, dairy-free coconut milk ice cream seated atop a crunchy almond crust. It requires minimal hands-on time yet rewards you with a sophisticated treat perfect for any summer gathering.

Why You’ll Love This Recipe

Effortless no-bake preparation yields an elegant dessert with almost no fuss.
Dairy-free and gluten-free, accommodating common dietary restrictions without compromising on flavour.
Vibrant matcha flavour delivers a nuanced balance of sweet and bitter notes.
Striking presentation: layers of vivid green ice cream over a golden crust make for an eye-catching centrepiece.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 ½ cups raw almonds
¼ cup coconut oil, melted
1 tablespoon raw honey
½ teaspoon sea salt

For the matcha ice cream:

3 cans full-fat coconut milk
⅓ cup raw honey
2 teaspoons vanilla extract
2 tablespoons matcha powder
1 cup raspberries (for garnish)

Special equipment: springform pan

directions

Chill the Coconut Milk: The evening before, refrigerate the cans of coconut milk so the cream solidifies on top.
Prepare the Crust: Line the bottom of a springform pan with parchment paper. In a food processor, pulse almonds, melted coconut oil, honey, and sea salt until a sticky paste forms. Press evenly into the pan’s base and freeze.
Make the Ice Cream Base: Freeze the bowl and whisk of a stand mixer for 15 minutes. Remove chilled coconut milk from the fridge, scoop out the solid cream into the mixer bowl (discarding the liquid), and whip for 1 minute until fluffy. Add honey, vanilla, and matcha powder; whip until fully incorporated.
Assemble & Freeze: Pour the matcha ice cream mixture over the frozen crust, smoothing the top. Cover and return to the freezer for at least 8 hours (overnight is best).
Serve: Release the pan sides, garnish with fresh raspberries, and serve immediately while still frozen.

Servings and timing

Yield: One 8-inch cake (serves approximately 8)
Active Time: 20 minutes
Total Time: 24 hours (including overnight freezing)

Variations

White Chocolate Swirl: Fold 50 g melted white chocolate into the whipped matcha mixture before freezing for a marbled effect.
Matcha Sponge Base: Replace the almond crust with thin layers of matcha chiffon cake for added texture and flavour.
Citrus Infusion: Whisk 1 teaspoon of yuzu or lemon zest into the ice cream mixture to brighten the matcha’s earthiness.
Nutty Crunch: Top with toasted pistachios or sliced almonds just before serving.
Berry Compote: Serve each slice with a warm mixed-berry compote for a contrast of temperatures and flavours.

storage/reheating

Storage: Keep tightly covered in the freezer for up to one week to maintain optimal texture and flavour.
Serving: Remove from the freezer 5–10 minutes before slicing to allow the ice cream to soften slightly for cleaner cuts.
Reheating: Not applicable, as this is intended to be served frozen. If thawed, return to the freezer for at least 2 hours before serving again.

FAQs

What is matcha powder?

Matcha is a finely ground green tea made exclusively from shade-grown tencha leaves. It boasts a more concentrated flavour and vibrant colour than regular green tea.

Can I substitute maple syrup for honey?

Yes. Use an equal amount of pure maple syrup for a different sweetness profile, keeping in mind it may impart a subtle maple flavour.

Do I need a stand mixer to whip the coconut cream?

A stand mixer yields the best, fluffiest texture, but you may also use a hand mixer or vigorously whisk by hand for several minutes.

Can I use a different crust?

Certainly. A graham cracker or digestive biscuit crust works well; simply substitute crushed cookies for the almonds and reduce or omit added salt.

How do I choose high-quality matcha?

Look for “ceremonial grade” matcha, which is bright green, finely milled, and free of bitter stems or coarse bits.

What is the best way to clean the springform pan?

Rinse immediately after the pan warms slightly to prevent coconut oil residue from hardening; hand-wash with warm soapy water and a soft sponge.

Can I make this cake vegan?

Yes. Ensure the honey is replaced with an equal amount of agave nectar or maple syrup to keep the recipe fully plant-based.

How should I store leftovers?

Wrap the cake tightly with plastic wrap or place in an airtight container; store in the coldest part of the freezer to minimize ice crystal formation.

Why did my ice cream become icy?

Ice crystals form if the ice cream is not whipped sufficiently or if too much liquid coconut water remains in the mixture. Make sure to whip only the solid cream and mix thoroughly.

Can I halve the recipe?

You can scale down the ingredients proportionally for a smaller pan, but ensure the container you use is still suitable for even freezing and layering.

Conclusion

This Green Tea Matcha Ice Cream Cake offers an elegant, dairy-free alternative to traditional ice cream cakes, marrying the nuanced flavour of matcha with a crunchy almond foundation. With minimal active preparation and versatile adaptation options, it is the perfect make-ahead dessert to impress guests or to enjoy as a sophisticated treat at home. Whether you adhere to the classic style or explore the suggested variations, this cake is sure to delight any green tea enthusiast.