June 28, 2016
Forget vanilla and chocolate—this matcha green tea ice cream cake blows the traditional flavors out of the water. Earthy and full-bodied, the tea mellows out the sweetness of this raw, dairy-free dessert and pairs nicely with the salty-sweet almond crust. On a hot summer afternoon, an ice cold slice is just the thing.
Yield: 1 (8-inch) cake
Active Time: 20 minutes
Total Time: 24 hours
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
The night before, chill cans of coconut milk in the refrigerator.
Line the bottom of a springform pan with parchment paper.
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.
Make the ice cream
Place both the bowl and the whisk attachment of a stand mixer in freezer for 15 minutes before use. Remove coconut milk cans from the fridge and chilled bowl from the freezer. Scoop out hardened coconut milk cream into the bowl, leaving excess liquid behind. Whip for 1 minute until thick and fluffy, then whip in honey, vanilla, and matcha powder.
Assemble the ice cream cake
Remove pan from freezer and pour ice cream mixture over crust. Cover and return to freezer for at least 8 hours.
Remove sides from springform pan, top with raspberries, and serve frozen.
Photo credit: Paul Delmont
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