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Elegant, refreshing, and rich in green tea goodness, Matcha Ice Cream Cake is a must for matcha fans. Whether served at a celebration or enjoyed on a sunny afternoon, this cake brings a cooling, creamy twist to dessert that’s both unique and unforgettable.
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Matcha Ice Cream Cake

Meet your new favorite summer dessert! This no-bake Matcha Ice Cream Cake is rich, refreshing, and incredibly easy to make 🍦💚
Course Dessert
Cuisine American
Keyword Matcha Ice Cream Cake
Prep Time 15 minutes
Chill 3 hours
Total Time 15 minutes
Servings 10

Ingredients

CRUST

  • 1 1/4 cup oats
  • 1/2 cup desiccated coconut
  • 1/4 cup flax seeds or nuts/seeds of your choice
  • 1/4 cup peanut butter
  • 2 tablespoon maple syrup
  • 2 tablespoon water plus more as needed

FILLING

  • 4 frozen bananas
  • 1 tablespoon lemon juice
  • 1/2 cup coconut milk from a can
  • 1 teaspoon matcha powder or to taste

Instructions

  • Pop all the crust ingredients into a food processor and blend until everything comes together into a smooth, even mix.
  • If it feels too dry, just add a tablespoon of water at a time until the texture is a little sticky—like wet sand.
  • Once it’s ready, scoop the mixture into your cake pan and press it down to form a nice, even crust. Set it aside while you move on! 😊

Time to make the filling!

  • Toss the bananas, lemon juice, and coconut milk into the food processor and blend until silky smooth.
  • Pour about two-thirds of that creamy goodness over the crust and smooth it out nicely.
  • Now, take the remaining mixture and mix in the matcha powder. Pour that over the first layer, give the pan a gentle wiggle to even it out, and pop it into the freezer for at least 3 hours to set.
  • When you're ready to serve, let it sit out for 10 minutes, then slice it up with a hot knife for clean, perfect pieces. Enjoy! 🍰💚