Let’s start by creating that matcha whipped cream. Whip up the cream, powdered sugar, and vanilla until you see those soft peaks forming. Now, sift in the matcha (no clumps, please!) and keep beating until you get those nice medium-stiff peaks.
Grab a 9×5” loaf pan, line it with plastic wrap (this is a must, or your cake might not budge!), and let’s layer it up. Begin with a strawberry ice cream layer; it spreads easiest if you let it soften at room temperature for around 20 minutes.
Follow it up with a layer of graham crackers. Then, another round of ice cream, topped with matcha whipped cream. Repeat the layers: graham crackers, ice cream, whipped cream. Finish it off with one more layer of graham crackers, strawberry ice cream, and a final layer of graham crackers at the top (which will end up being the bottom layer when flipped).
Cover it up and pop it in the freezer for at least 4 hours until it’s set. When ready to devour, let it defrost for a few minutes, then pop it out of the pan, slice, and serve. If you’re not indulging right away, store it in the freezer. We went the extra mile and topped ours with some leftover matcha whipped cream – perfection!