The Best Frozen Matcha Green Tea Dessert Recipe

Looking for a refreshing, dairy-free dessert that’s as beautiful as it is delicious? This Raw Matcha Ice Cream Cake from Thrive Market combines the earthy depth of matcha with the creamy richness of coconut milk, all atop a sweet-salty almond crust. Naturally sweetened with raw honey and accented with fresh raspberries, this no-bake, gluten-free cake is perfect for warm-weather gatherings or as a unique treat to impress guests. With a prep time of just 20 minutes and a total time of 24 hours, it’s an easy yet elegant way to explore the world of matcha desserts.

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Raw Matcha Ice Cream Cake

Recipe Details

Yield: 1 (8-inch) cake
Active Time: 20 minutes
Total Time: 24 hours

Recipe Ingredients

For the crust:

• 1 1/2 cups raw almonds
• 1/4 cup coconut oil, melted
• 1 tablespoon raw honey
• 1/2 teaspoon sea salt

For the matcha ice cream:

• 3 cans full fat coconut milk
• 1/3 cup raw honey
• 2 teaspoons vanilla extract
• 2 tablespoons matcha powder
• 1 cup raspberries

Special equipment: springform pan

Recipe Instructions

1. The night before, chill cans of coconut milk in the refrigerator.
2. Line the bottom of a springform pan with parchment paper.
3. Make the crust: Place ingredients for crust in the bowl of a food processor and pulse until they form a paste. Press mixture into bottom of springform pan. Chill in freezer.
4. Make the ice cream: Place both the bowl and the whisk attachment of a stand mixer in freezer for 15 minutes before use. Take out coconut milk cans from the fridge, remove the top, and scoop out hardened cream, leaving the liquid behind. Remove chilled bowl from freezer and place thickened cream in bowl of mixer. Whip for 1 minute until thick and fluffy. Whip in matcha, vanilla, and honey. Whip in coconut cream.
5. Assemble the ice cream cake: Remove tin from freezer and pour matcha mixture over the crust. Cover and return to freezer for at least 8 hours.
6. Serve: Remove sides from springform pan, top with raspberries, and serve frozen.

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Matcha Ice Cream Cake Nutrition Facts

*Estimated per slice (1/12 of an 8-inch cake), based on the live recipe’s ingredients.

Serving Size	1 slice
Calories	~350
Protein	~5 g
Carbs	~19 g
Sugar	~12 g
Fiber	~3 g
Fat	~28 g

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Variations & Tips For This Cake Recipe

• Vegan swap for honey: Replace raw honey with pure maple syrup to keep the cake strictly vegan.
• Stronger matcha flavor: Sift the matcha before whipping and increase by ½–1 tsp for a deeper, earthier profile.
• Ultra-smooth texture: Chill coconut milk overnight and use only the thick cream; keep bowl/whisk ice-cold for best whip.
• Crust tweaks: Lightly toast almonds for a roasted note, or add 2–3 soft dates for extra sweetness/bind.
• Make-ahead: Freeze at least 8 hours (overnight is best). To slice cleanly, warm a knife under hot water and wipe dry between cuts.
• Bright finish: Fold in lime zest to the filling or garnish with extra raspberries for acidity and color pop.

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This Cake Goes Great with…

• Hot or iced matcha — amplifies the green tea notes without adding richness.
• Sparkling water with citrus — a crisp palate cleanser for a creamy slice.
• Fresh berry salad (mint + lime) — mirrors the raspberry topping and adds brightness.
• Dark chocolate shards — bittersweet contrast to the coconut cream.
• Light green salad — simple greens with lemon vinaigrette before dessert keeps the menu refreshing.

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When to Enjoy this Yummy Cake

• Summer gatherings — frozen, no-bake dessert that travels well.
• Brunch buffets — a pretty, make-ahead centerpiece with fresh berries.
• Wellness retreats — clean ingredients with antioxidant-rich matcha.
• Birthday dinners — elegant alternative to traditional cake.
• Afternoon tea — refined slice alongside a pot of green tea.

Photo credit: Paul Delmont