July 13, 2015
Haven’t tried matcha before? This frozen dessert is a great introduction to the full-bodied, earthy green tea. A slice of the lightly sweet coconut milk ‘ice cream’ is layered over a sweet-salty almond crust and is just the thing after a summertime meal.
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. 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.
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.
Remove sides from springform pan, top with raspberries, and serve frozen.
Photo credit: Paul Delmont
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.