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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 a treat & kid-friendly.
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 3
Calories 453kcal
Author Elephantastic Vegan

Ingredients

Ingredients for the base

Ingredients for the filling & top

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: 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