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Foreign Creatures

Taro and Matcha Ice Cream Cake

Jessica1 Comment
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For my sister-in-law's birthday I combined this Matcha Pound Cake recipe with Fosselman's taro ice cream. For the pound cake, instead of using vanilla almond milk, I used soy vanilla milk and if I were to make this recipe again (which I definitely would), I would add a bit more matcha tea powder to kick up the flavor.

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After I baked the Matcha pound cake, I cut it in half and left the bottom portion in my pan and put it in the freezer for 30 minutes. Then I let my ice cream set in room temperature for about 7 minutes before smoothing it out on top of the cake. I wanted it to be a 1:1 ratio because I didn't want the taro to overpower the yummy matcha cake.

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