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Green Tea Matcha Ice Cream Cake

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A raw, no-bake ice cream cake combining earthy matcha-flavored coconut ice cream with a lightly salted almond crust, topped with fresh raspberries.

Ingredients

Scale
  • 1 ½ cups raw almonds
  • ¼ cup coconut oil, melted
  • 1 tablespoon raw honey
  • ½ teaspoon sea salt
  • 3 (13.5 oz) cans full-fat coconut milk, chilled
  • ⅓ cup raw honey
  • 2 teaspoons vanilla extract
  • 2 tablespoons matcha green tea powder
  • 1 cup fresh raspberries

Instructions

  1. Chill cans of coconut milk in the refrigerator overnight.
  2. Line the bottom of an 8-inch springform pan with parchment paper.
  3. For the crust: pulse almonds, melted coconut oil, honey, and sea salt in a food processor until a sticky paste forms. Press firmly into the bottom of the pan and freeze until set.
  4. For the ice cream: freeze a mixing bowl and whisk attachment for 15 minutes. Scoop only the solidified coconut cream into the chilled bowl, leaving behind any liquid. Whip on medium speed until fluffy.
  5. Beat in honey, vanilla extract, and matcha powder until fully incorporated and smooth.
  6. Pour the matcha ice cream mixture over the chilled crust, smooth the top, cover, and freeze for at least 8 hours (up to 24 hours) until firm.
  7. To serve, release and remove the sides of the springform pan, top with raspberries, slice, and enjoy immediately.

Notes

  • Use a springform pan for easy removal of the cake.
  • Ensure coconut milk is well chilled to separate cream from liquid.
  • Press crust firmly and freeze before adding ice cream for clean layers.
  • Allow slices to rest 5 minutes at room temperature for easier cutting.

Nutrition

Keywords: matcha, green tea, ice cream cake, raw, dairy-free, gluten-free

Find it online: https://zesticook.com/green-tea-matcha-ice-cream-cake/