Vegan Matcha Ice Cream Cake
Ingredients
- matcha ice cream cake (for an 18-cm pan)
- crust:
- 1 1/4 cup oats
- 1/2 cup desiccated coconut
- 1/4 cup flax seeds, or nuts/seeds of your choice
- 2 tbsp maple syrup
- 1/4 cup peanut butter
- 2 tbsp water, plus more as needed
- filling:
- 4 frozen bananas
- 1 tbsp lemon juice
- 1/2 cup coconut milk, from a can
- 1 tsp matcha powder, or to taste
Preparation
In a food processor, combine all the crust ingredients and blend into a homogeneous mixture. If needed, blend in 1 tablespoon of water at a time until the mixture is slightly sticky, like wet sand. Transfer into a cake pan and press into a flat, even crust. Set aside
Make the filling: combine bananas, lemon juice, and coconut milk in the food processor and blend until smooth. Pour 2/3 of the mixture onto the crust and smooth out the top. Mix matcha powder into the remaining mixture, then pour it over the plain layer. Lightly wiggle the pan to flatten the filling, then place it into the freezer to set for 3+ hours
To serve: let thaw for 10 minutes before slicing with a hot knife
