Raw Matcha Coconut Ice Cream Cake

First things first, the coconut milk cans should be refrigerated, at least overnight.
Then we start with the ingredients for the crust, and pulse them all together in a food processor, until they form a uniform paste like texture. Using your fingers, even out the crust mixture on a 10" springform cake tin and put it in the freezer.
Meanwhile, scoop the top of the coconut milk can into a bowl ( it would help if the bowl and whisk attachment would stay in the freezer for a couple of minutes). Start whipping the coconut cream for a few seconds, adding the rest of the ingredients. Keep mixing and whipping for a few more seconds until everything is well incorporated.
Take out the cake tin with the crust and pour over the filling mixture. Return to freezer for a couple of hours. It might depend on your fridge how long it needs to set, as mine was frozen ready just 2-3 hours later. Raspberries make a really pretty decoration for the cake as the green from matcha matches well with their red, but decoration is always up to imagination:) I added some white chocolate drizzles after the first few pieces were gone, as white chocolate and matcha really are a good combo.