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Why have a blueberry matcha latte, when you can have this Vegan Blueberry Matcha Ice Cream Cake? A dreamy, delicious, show-stopping vegan dessert. A homemade matcha loaf cake, layered with vanilla ice cream swirled with homemade blueberry jam. The matcha cake will have the classic earthy flavor and the sweetness will come from the blueberry swirled ice cream. The perfect treat to cool down with this summer.

Why you’ll love this vegan matcha ice cream cake recipe:

• Made with fresh blueberries!
• Less than 10 ingredients! 
• You don’t need an ice cream maker – we’re using store-bought vegan vanilla ice cream.
• The perfect show-stopping dessert to make for your next dinner party.

Ingredients for this homemade blueberry matcha ice cream cake:

• Matcha: Any brand of good quality, pure matcha! I used ceremonial-grade matcha because the matcha is still the star of this recipe. Culinary-grade matcha powder is normally used in baked goods BUT it will have a more gentle flavor.
• Flour: All-purpose flour, baking powder and baking soda for the matcha cake.
• Sugar: Granulated sugar for the matcha loaf and light brown sugar for the homemade blueberry jam!
• Blueberries: Fresh or frozen for the blueberry jam! I prefer frozen because I find the colour to be more vibrant. And a few extra blueberries to decorate the top of the cake with.
• Lemon: Just a little for the homemade jam. 
• Plant-based ice cream: Your favourite tub of vegan vanilla ice cream. Using vanilla ice cream also means we won’t have to use vanilla extract in this recipe.
• Plant-based milk: I used oat milk, but almond milk or any other plant milk will work. 
• Plant-based butter: I always prefer to use salted vegan butter, you can use unsalted but you’ll want to add a tiny pinch of salt to this recipe.
• Plant-based yoghurt: Adding yoghurt to the loaf will gift us with a soft matcha sponge cake, that even after being frozen will be firm, but still melt in your mouth. 

Making the matcha cake…

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For the matcha cake, we’re going to use a loaf pan, instead of multiple cake pans. Line the loaf pan with parchment paper, leaving an overhang to help lift the cake out. In a large bowl, combine vegan yoghurt, oat milk, vegan butter and granulated sugar. Mix until smooth. Add in all the dry ingredients over the wet ingredients, the all-purpose flour, baking powder, baking soda and matcha powder. Whisk together by hand or with a stand mixer until well combined.

Pour the cake batter into the loaf pan, smooth the top over with an offset spatula, and bake for 25-30 minutes or until the top starts to become a little golden brown, and when inserted with a toothpick, there’s no batter clinging on, just a few crumbs/clean. Place the loaf pan onto a cooling rack, and allow the cake to cool at room temperature. 

All about the blueberry vanilla ice cream…

Sounds fancy right? But it’s so simple to make. Instead of having plain vanilla layers, we’re going to swirl the store-bought vegan ice cream with a generous amount of vibrant, blueberry jam. I’m going to give you my homemade blueberry jam recipe, but you can for sure use store-bought to make things easier (even though the blueberry jam itself is super easy to make!).

Simply combine fresh or frozen blueberries with water, lemon juice and light brown sugar in a pot over medium-high heat. Once the mixture starts bubbling/boiling, turn the heat down and mash the blueberries with the back of a wooden spoon or a potato masher. Once the blueberries have been mashed, simmer over medium heat for 5-8 minutes. Once cooked, transfer to a heat-proof jar or a small bowl and set aside until it’s cooled completely to room temperature. You’ll need to make sure it doesn’t even have a hint of warmness, as that’ll cause the ice cream to melt. I like to make the jam and the matcha cake on the same day, so I can let them cool overnight.

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Once cooled, grab your tub of vanilla ice cream. Remove 1 3/4 cups of the ice cream, transfer into a small plastic container and pop back into the freezer. Add the remaining ice cream into a glass bowl, add 1/2 cup of the cooled blueberry jam, gently fold together 2-3 times, and no more! We want the ice cream to have swirls of blueberry jam and not one colour. Of course, if you do over-mix it, it’s not the end of the world and the recipe will still taste delicious. Pop the swirled blueberry vanilla ice cream back into the freezer for 1-2 hours. Just to firm up a little again. This recipe will have multiple chilling interludes but it’s so worth it. 

​Assembling the matcha ice cream cake…

Line your loaf tin with two layers of plastic wrap. Grab your cooled matcha cake. With a serrated knife, cut horizontally into 3 slices.

Place one slice into the plastic-lined loaf tin. Top with half of the blueberry-swirled vanilla ice cream, and gently spread the ice cream layer with an offset spatula.

Add the second slice, and repeat once more. Place the final layer of matcha cake over the blueberry ice cream. Remember the remaining 1 3/4 cup of plain vanilla ice cream that we put in the freezer? Grab that, and spread it over the final layer of matcha cake. Cover the cake with plastic wrap and pop in the freezer for 5hrs-overnight. 

Gently lift the plastic wrap to remove the ice cream cake, place it on a serving dish, and top the plain ice cream layer with dollops of homemade blueberry jam, and fresh/frozen blueberries. With a sharp knife cut into slices. Enjoy immediately! The ice cream will melt quickly depending on the temperature during the day. 

Store cake in an airtight container, in the freezer for up to 3 months. 

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