Vegan Coconut Matcha Ice Cream Cakes
Recipe for vegan and gluten-free Coconut Matcha Ice Cream Cakes. They are easy to make and such a treat & kid-friendly.
Servings 3
Calories 453kcal
Equipment
Ingredients
Ingredients for the base
- 1/3 cup almonds preferably blanched but I used unblanched and it worked too
- 1/4 cup shredded coconut unsweetened
- 2 teaspoons rice syrup
- 1 teaspoon coconut oil + a bit more for coating the forms
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
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 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.
Nutrition
Calories: 453kcal | Carbohydrates: 46g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Sodium: 87mg | Potassium: 384mg | Fiber: 5g | Sugar: 32g | Vitamin C: 0.9mg | Calcium: 125mg | Iron: 1.8mg