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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 | ElephantasticVegan.com
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 | ElephantasticVegan.com

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 | ElephantasticVegan.com

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 mins
Total Time 20 mins
Course Dessert
Cuisine Vegan
Servings 3
Calories 453 kcal

Ingredients
  

Ingredients for the base

Ingredients for the filling & top

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

Instructions
 

  • 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 high speed 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 :)

Notes

*The custard cups/ramekin forms I used are 4 x 4 inches.
**I've used an Omniblend.

Nutrition

Calories: 453kcalCarbohydrates: 46gProtein: 7gFat: 29gSaturated Fat: 20gSodium: 87mgPotassium: 384mgFiber: 5gSugar: 32gVitamin C: 0.9mgCalcium: 125mgIron: 1.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Vegan Coconut Matcha Ice Cream Cakes | ElephantasticVegan.com

Vegan Coconut Matcha Ice Cream Cakes | ElephantasticVegan.com

 

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