INGREDIENTS

• Matcha Infused Ice Cream (2 layers)
• • 2 pints (16oz) of vegan vanilla ice cream of choice, partially thawed (should be soft and spreadable)
• • 3 tsp Aiya Culinary Grade Matcha powder (1 tsp for pint one of ice cream, 2 tsp for pint two of ice cream)
• Chocolate Almond Crust
• • 1 ¼ cups almond flour
• • ⅓ cup cocoa powder
• • ¼ cup vegan chocolate chips
• • ½ cups (5-6) soaked and pitted dates
• • Seeds from ½ vanilla bean
• • 3 Tbsp unrefined coconut oil
• • pinch of salt
• Toppings
• • 6 oz. vegan chocolate melted
• • Aiya Culinary Grade Matcha powder for dusting

DIRECTIONS

• 1. Line a loaf pan with parchment paper and set aside.
• 2. Remove both pints of vegan ice cream from freezer to thaw and then start on the crust. Thawing should take roughly 20 minutes.
• Chocolate Almond Crust
• 1. Add the almond flour, cocoa powder, chocolate chips, dates, coconut oil, vanilla bean and salt to a food processor and pulse on high until combined.
• 2. Pour the finished cocoa crust into the bottom of the parchment lined loaf pan. Press it firmly into the corners of the pan and along the edges until solid. Use the base of a spoon or measuring cup to even it out.
• Matcha Infused Ice Cream Layer 1
• 1. Pour first pint of ice cream into a glass bowl. It should still be thick but melty. Use a whisk to smooth out lumps.
• 2. Pour 2 tsp Aiya Culinary Grade Matcha powder into the bowl and whisk until fully combined and a nice shade of Matcha green. Use a rubber spatula to spread the softened Matcha infused ice cream over the crust, smoothing out the top.
• 3. Transfer to the freezer to set for 20 minutes.
• Matcha Infused Ice Cream Layer 2
• 1. Pour second pint of ice cream into the same glass bowl. Use a whisk to smooth out any lumps.
• 2. Pour 1 tsp Aiya Culinary Grade Matcha powder into the bowl and whisk until fully combined and a soft shade of green.
• 3. Set aside until first layer of ice cream has set.
• 4. Then use a rubber spatula to spread the 2nd pint of softened Matcha infused ice cream over layer 1, smoothing out the top.
• 5. Freeze immediately for at least 2-4 hours or let freeze overnight.
• 6. Once the ice cream bars are completely frozen, remove from the loaf pan, peel away the parchment and cut into square bars.
• 7. Place Matcha ice cream bars back in the freezer until ready to drizzle with vegan chocolate.
• 8. Heat chocolate in a double boiler or 30 second intervals in the microwave. Let cool slightly then transfer chocolate to a tipless piping bag.
• 9. Pull Matcha ice cream bars from freezer and place on a sheet of parchment.
• 10. Quickly drizzle the tops of the bars with dark chocolate. Dust with Matcha powder and transfer back to freezer immediately so they don’t melt. Give them at least another 20 minutes in the freezer.
• 11. Serve immediately and enjoy!