Basking in the sun with an ice cream bar in hand, this is a summer luxury. Now what if I told you these ice cream bars are dairy free, gluten free, and added sugar free? That’d be a summer dream! We’ll I’m here to make that dream a reality today with this batch of Matcha Ice Cream Bars.
Summer is here and lately, the weather has been hot. Raw and no-bake goodies have been my go-to type of recipes as I lack motivation to bake and don’t desire to be working around a hot oven. This Matcha Ice Cream Sandwich recipe is totally up my alley because there is no heat and minimal dishes involved, meaning I can to eating in a shorter period of time. This frozen treat can be prepared in under 15 minutes and will be ready for you in the freezer anytime throughout this summer.
When planning for this recipe, I was looking for a soft cake-y sandwich rather than a firm cookie sandwich. Raw vegan “cookies” are usually made from chopped nuts and dates, which provide a lot of chew. I felt that the robust textures would clash and conceal the smoothness of the NanaCream so I chose to use almond flour as the main dry ingredient. The fine texture of almond flour contributes to the suppleness of the mixture, making it taste like cake!
Another advantage of having soft cake envelop the layer of ice cream is that you won’t have the issue of insides squirting out the other end as you try and bite through all the layers. Whether it’s trying to take a monster bite out of a towering burger or a melting ice cream sandwich, I’m sure we can all agree on how annoying it is to have everything spill out the back end.
After I trimmed the sides of the bars, I offered some odds and ends to my dad. Seeing that he was occupied with watching a movie, I scarfed the rest down. Shortly after he turns to me and says “Can I have some more?” He never asks for more so this just shows how delicious these ice cream bars are! For the health-conscious or not, these Matcha Ice Cream Sandwiches are cakey, soft, cool, and super matcha-y.
And just like that, Matcha Week comes to an end. We hope you’ve enjoyed the three recipes featuring Kiss Me Organics’ matcha powder. Find our product review in our Matcha Black Sesame Truffles post and the recipe for these awesome Matcha Ice Cream Sandwiches after the jump.
- ½ cup almond flour
- ¼ cup unsweetened shredded coconut
- ¼ cup matcha powder
- 14 Medjool dates, pitted
- 2 frozen bananas
- ¼ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- A pinch of pink salt
- Line two 8" loaf pans with plastic wrap, set aside.
- In a food processor fitted with an S-blade, pulse the almond flour, shredded coconut, and matcha powder together to combine.
- Add the pitted dates and process until finely chopped and distributed throughout the "cake" mixture. Test the mixture by pressing a small amount between two fingers; if the mixture sticks and holds together, it's ready! If it crumbles and falls apart, add water 1 tbsp at a time until moist enough to hold together.
- Firmly press half of the mixture into the bottom of each pan. Store in the freezer while NanaCream is being made.
- Without cleaning out the food processor, add all the NanaCream ingredients and process until smooth. Scrape down the bowl of the food processor with a spatula as necessary.
- Spread the NanaCream evenly over one of the matcha "cake" layers. Top with the other "cake" layer and return to the freezer until completely frozen.
- Once frozen, cut into desired squares or bars. Serve frozen.
If you’ve been enjoying the themed weeks (Tiramisu Week and Matcha Week) so far, please comment and let us know so we’ll plan for more grouped posts!