Gloriously creamy Matcha Mint ice cream sandwiched between two thin brownie-like cake layers.
Place your coconut milk into a medium sauce pan with your split vanilla bean and corn starch.
Stir it over medium heat until the mixture just comes to a boil and remove immediately from the heat and whisk in the Matcha.
Into a high speed blender (like a Vitamix) place your drained soaked cashews, your steeped vanilla bean, coconut milk, brown sugar, peppermint extract and salt.
Blend 1 minute on medium speed, scrape down the sides and blend again until perfectly smooth and not at all gritty.
Allow to cool. Once your ice cream base is perfectly cooled it is time to make the aquafaba whip. Place the 1/3 cup aquafaba into a spotlessly clean mixer bowl with your cream of tartar.
Whip on high (5-15 minutes) until stiff peaks form. Begin adding the sugar a spoonful at a time whipping between additions until you have added all of the sugar.
Fold the ice cream base gently into the aquafaba until fully incorporated.
Coax the Soon-to-be-ice-cream into a 9X13 pan lines with parchment and smooth the top. Place a layer of parchment over the top and place in the freezer until fully set. (around 6-8 hours depending on your freezer)
Heat your oven to 325 Fahrenheit.
Place your dry ingredients into a large bowl and stir to combine.
Place your non-dairy milk into a medium sized bowl and stir in your apple cider vinegar. Let sit for 5 minutes
Okay 5 minutes have passed, add the rest of your wet ingredients to the bowl with your soy milk, including your aquafaba.
Whisk your wet ingredients for 1 minute until just frothy. Pour your wet ingredients into the dry and stir or whisk to combine. Do not over mix.
Line a 9X13 pan with parchment and pour in your batter. Gently smooth and place in oven. Bake for around 20 minutes. Until the top is not sticky to the touch.
Okay your cake layer is cooled, your ice cream is hard. I used a biscuit cutter to cut out the pretty rounds above but squares and rectangles are easier and taste just as good. Enjoy