This show-stopping, make-ahead, no-bake cake is a grown-up version of a childhood favorite: ice cream cake. Sweet, creamy and refreshing, this is one recipe you’ll find yourself repeating through the year.
Piece of cake!
To easily remove springform pan from cake, wet a kitchen towel with hot tap water and wrap towel around sides of pan. After 30 seconds, remove towel and gently unmold cake. Smooth sides of cake with spatula if desired.
Ingredients
1/2 cup raw pistachios, plus extra for garnish
2 Medjool dates, pitted
1/4 cup unsweetened shredded coconut
1/4 tsp salt
4 Tbsp maple syrup, divided
3 avocados, pits removed, peeled
2 tsp matcha green tea powder, plus extra for garnish
2 Tbsp lime juice
2 Tbsp water
1 tsp vanilla extract
Edible flowers, for garnish (optional)
Directions
Line bottom of 6 inch springform pan with parchment paper.
In food processor, pulse pistachios, dates, coconut and salt until crumbly. Add 1 Tbsp maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared springform pan and press into even layer over base of pan. Place in freezer while making next layer.
In blender, combine remaining 3 Tbsp maple syrup, avocados, matcha powder, lime juice, water and vanilla until smooth. Pour mixture over prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.
When ready to serve, garnish with edible flowers (if using), extra pistachios and a dusting of matcha powder. Unmold from springform pan and slice with warm knife. Keep any leftovers frozen.
