Matcha Icebox Cake

Japanese · Summer · 240 min · Serves 8 · By Lesapor Test Kitchen

This no-bake Matcha Icebox Cake is a refreshing summer dessert that combines the earthy flavor of matcha with the light and airy texture of whipped cream. Perfect for those hot days when you don't want to turn on the oven, this dessert is both simple and satisfying.

Ingredients

• 2 cups heavy cream, cold
• 3 tablespoons matcha green tea powder
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 package (approximately 200 g) graham crackers

Method

1. In a large mixing bowl, combine the cold heavy cream, matcha green tea powder, granulated sugar, and vanilla extract.
2. Using an electric mixer, whip the mixture on medium-high speed until soft peaks form.
3. In a 9x5 inch loaf pan, spread a thin layer of the matcha cream mixture at the bottom.
4. Place a layer of graham crackers over the cream, breaking them as needed to fit the pan.
5. Continue layering the matcha cream and graham crackers, ending with a layer of cream on top.
6. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the graham crackers have softened.
7. Slice and serve chilled, optionally topping with a dusting of extra matcha powder for presentation.