Creamy and dreamy, Matcha Lime Ice Cream Cake is the perfect, chilled summer dessert! With only nine ingredients all together, the crust and the filling are easy to whip up using a blender — and it requires no baking!
Meet Your Match-a
Matcha green tea has been studied extensively for its disease-fighting properties. Thanks to its high catechin compounds (the plant agent responsible for fighting off free-radicals), green tea shines with health benefits galore. Definitely make green tea a daily staple in your pantry!
Matcha Lime Ice Cream Cake uses matcha powder. Matcha powder comes from finely ground green tea leaves, which can then be baked or mixed into recipes or lattes…or fairy dusted on top of ice cream cakes! This recipe uses two teaspoons of matcha powder in the filling, and a light powdering on top for extra decoration.
The “Cookie Crust”
The base of Matcha Lime Ice Cream Cake copy-cats my favorite, simple base for any tart or homemade sweet pie. You’ll find it as the foundation for my Vegan Lemon Squares, too.
It’s only four ingredients: rolled old-fashioned oats, almond four, melted coconut oil, and agave or maple (I used agave in this one). That makes it gluten-free, too!
What You’ll Need
Besides the ingredients found in the recipe below, you’ll need a springform pan for this to set and then release properly. The one I used measures 9″ in diameter, but you could use a smaller one and have a taller finished product, which I think would be beautiful (might need to try that!).
Opt for a high-speed blender, like a Vitamix, if you’ve got one. A food processor would work ok, too, but won’t yield the same degree of emulsive processing as the blender.
For the Matcha Lime Ice Cream Cake, I used the Vitamix to first process the oats into a fine powder, then to blend the rest of the cookie crust. After a quick rinse, I put it right back to use for whipping the filling. Love my Vitamix — I use it daily!
How to Set and Serve Matcha Lime Ice Cream Cake
Once you’ve pressed the cookie crust into your springform pan and have poured in the filling, give the cake some time to set in the freezer. It’ll need around three hours, or overnight, to fully harden. This is important, because it is technically a frozen cake, and the ingredients are too runny for it not to be served frozen — just like any other ice cream cake!
When you’re ready to enjoy this delicious, chilled dessert, take it out of the freezer and let it sit at room temperature for at least 30 minutes.
The outer edges will soften first, and you can then use a strong chef’s knife to slice it into servings. The inner portion will remain solid for quite some time, which keeps the cake intact long enough to last about 60-90 minutes at room temperature. Any longer than that, and you’ll want to pop it back in the freezer so it doesn’t get too droopy!
I love this dessert, because it’s just sweet enough…but not too sweet. The coconut cream makes it smooth, and the fresh lime juice adds the perfect summery tartness. It definitely makes enough to share — I hope you enjoy with your family and friends!
Matcha Lime Ice Cream Cake
For "Cookie" Crust
- 3 cups old fashioned, rolled oats
- 1 1/2 cups almond flour
- 1/2 cup melted coconut oil
- 1/2 cup agave syrup
For Matcha Lime Filling
- 1 14 oz can coconut cream
- 1 cup fresh lime juice (about 8-10 limes)
- 1/3 cup agave syrup
- 1 teaspoon vanilla extract
- 2 teaspoon matcha green tea powder
For the "Cookie" Crust
- First process the 3 cups of oats into oat flour by using a high speed blender. Pulse to get it started, then run on high until the oats resemble a fine flour.
- Then add the remaining crust ingredients and pulse until you get a crumbly texture. You may have to scrape down the sides a couple of times. Cookie crust will appear loose and crumbly, but when you roll it in a ball, it should stick together. If it doesn't, just add a tiny bit more oil and/or agave.
- Line the bottom of a 9" springform pan with a cut-out circle of parchment paper. Then gently press the cookie crust along the entire bottom and up the sides of the pan, about an inch high. Set aside — this is a raw cookie crust and does not get baked.
For Matcha Lime Filling
- Rinse out your blender to remove cookie crust crumbs. Then add all the filling ingredients to the blender, and emulsify until completely smooth.
- Pour the filling into the springform pan on top of the cookie crust. Tap on the counter a few times to bring any air bubbles to the top.
- Carefully move the pan to the freezer, and let it set for several hours, or overnight.
- Take out of the freezer about 30-45 minutes before serving so it can start softening again. Serve with fresh lime slices, and enjoy this chilled dessert!