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Vegan Coconut Matcha Ice Cream Cakes

Recipe for vegan and gluten-free Coconut Matcha Ice Cream Cakes. They are easy to make and such an awesome treat & kid-friendly.

Vegan Coconut Matcha Ice Cream Cakes |

Ever since I’ve made the Chocolate Lovers Cake, I knew the combo of cake basis, ice cream in the middle and chocolate on top (which transformed into a chocolate hard shell) just worked. These vegan & gluten-free Coconut Matcha Ice Cream Cakes are like a mini version of regular ice cream cakes – but way healthier! 

Coco Jack

Since I’ve received my Coco Jack and have been opening young Thai coconuts like 24/7, I’ve had an enormous amount of young coconut meat. One can only make that much coconut milk, so I was looking for more ways to use the delicious coconut meat in recipes. And these ice cream cakes are the perfect treat.

Vegan Coconut Matcha Ice Cream Cakes |

Actually, these ice cream mini cakes are super easy to make when you have a food processor (for the base) and a high-speed blender (for the ice cream layer). The hardest part is to keep them in the freezer for about 5 hours and not eat them before that :) The chocolate topping comes on the ice cream layer shortly before serving. It will transform into a chocolate hard shell in a few seconds.

Vegan Coconut Matcha Ice Cream Cakes |

Vegan Coconut Matcha Ice Cream Cakes

Elephantastic Vegan
Recipe for vegan and gluten-free Coconut Matcha Ice Cream Cakes. They are easy to make and such a treat & kid-friendly.
5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Vegan
Servings 3
Calories 453 kcal


Ingredients for the base

Ingredients for the filling & top

  • 1 cup young coconut meat
  • 5 tablespoons water
  • 3 tablespoons rice syrup
  • 1/4 teaspoon matcha
  • 1/4 cup shredded coconut unsweetened
  • 1/3 cup vegan dark chocolate chips or baking chocolate


  • Coat the ramekin forms* lightly with coconut oil.
  • Put all the ingredients for the base in a kitchen processor and blend until the mixture starts to form little clumps. Put the crust mixture in the forms and press it down with a spoon.
  • Fill the coconut meat, water, organic rice syrup, shredded coconut and matcha in a blender and blend for about 1-2 minutes until completely smooth. Fill the mixture into the ramekins. Place them in the freezer for about 5 hours or overnight.
  • Once the coconut matcha layer is frozen, heat the chocolate chips or baking chocolate in a double boiler until melted. While the chocolate melts, carefully go around the edges with a knife and let the ice cream cake slide out of the ramekin. Top the ice cream cakes with the melted chocolate and flatten it a bit with the spoon. Let it thaw for about 10 minutes and then dig in :)


*The custard cups/ramekin forms I used are 4 x 4 inches.


Calories: 453kcalCarbohydrates: 46gProtein: 7gFat: 29gSaturated Fat: 20gSodium: 87mgPotassium: 384mgFiber: 5gSugar: 32gVitamin C: 0.9mgCalcium: 125mgIron: 1.8mg
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Recipe Rating


Thursday 7th of June 2018

Hi, these look delicious. How long will they last in the freezer?


Friday 8th of June 2018

Hi Peita, they should be fine for about a month! :)


Friday 3rd of November 2017

Hi I really would like to do this for a friend whom loves matcha.,but he is not a fan or can eat the nuts. Is any other suggestions for that? :)


Monday 6th of November 2017

you could do a cookie layer at the bottom instead - like I made this oreo cookie layer for a cheesecake. Of course you could you any vegan cookies you can find e.g. lotus cookies are great for that too.


Thursday 7th of January 2016

Aaah I first saw the coco jack on shark tank and recently have been seeing it all over the web - I want one!!!! I bought a few thai coconuts the other day and had to use a drill to pierce them and get the water out, but the young coconut meat was trapped in there! This dessert looks incredible LOVE IT!


Saturday 9th of January 2016

aaah... all that precious coconut meat! hihi. You'd definitely love the coco jack! It's so much easier to open the coconuts that way and also safer (I nearly whacked off a finger more than once with the old-fashioned knife-whacking-method).

genevieve y

Tuesday 27th of October 2015

Bianca, not only do these little ice cream cakes sound delicious but they are also way too cute! I could eat matcha desserts all day every day, hehe. Pinned and can't wait to make! Saving these for a special occasion ;)

Luxe Calendar

Monday 21st of January 2019

it is so healthy and delicious looking ice cream


Monday 26th of October 2015

Wow Bianca! These look so tasty :D they remind me of the strawberry cheesecakes I made last month, purely because they both follow the same crust-icecream-chocolate formula, haha. These are a great way to use the coconut meat too!