Raw Matcha Coconut Ice Cream Cake

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   ["First things first, the coconut milk cans should be refrigerated, at least overnight.", "Then we start with the ingredients for the crust, and pulse them all together in a food processor, until they form a uniform paste like texture. Using your fingers, even out the crust mixture on a 10"" springform cake tin and put it in the freezer.", "Meanwhile, scoop the top of the coconut milk can into a bowl ( it would help if the bowl and whisk attachment would stay in the freezer for a couple of minutes). Start whipping the coconut cream for a few seconds, adding the rest of the ingredients. Keep mixing and whipping for a few more seconds until everything is well incorporated.", "Take out the cake tin with the crust and pour over the filling mixture. Return to freezer for a couple of hours. It might depend on your fridge how long it needs to set, as mine was frozen ready just 2-3 hours later. Raspberries make a really pretty decoration for the cake as the green from matcha matches well with their red, but decoration is always up to imagination:) I added some white chocolate drizzles after the first few pieces were gone, as white chocolate and matcha really are a good combo."]

* Per serving · 4 servings · Values may vary.

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