Matcha is one of our favorite superfoods. It’s antioxidant properties are sky high, not to mention the metabolism boosting and PH balancing effects. This week, why not celebrate St. Patrick’s Day with a superfood? This Matcha Mint Ice Cream is refreshing, delicious and most importantly, simple. Our source for the world’s best matcha is Los Angeles based Matchabox. Alissa over at Matchabox has a motto we like: no milk, no sugar, no cash. The shop uses almond milk from our all time favorite, Mylk, in their lattes and does not add white sugar or syrups. It is just pure matcha goodness. Matchabox only uses high quality and ceremonial grade matcha which also they sell here. We try and find every excuse we can to sneak matcha into our recipes. This creamy deliciousness is another one. Enjoy!
Matcha Mint Ice Cream
VeganPaleoRefined Sugar Free
2 cans coconut milk, refrigerated (I like Nature Value) or make your own
pinch Himalayan pink salt
1 cup fresh mint
2 tablespoons matcha
2-3 tablespoons 100% maple syrup, depending on how sweet you like it.
Place ice cream maker in the freezer over night, or for at least 12 hours or more.
Remove fat from top of coconut milk and place in blender. Add remaining ingredients and blend on high for about 1 minutes.
Let mixture sit in fridge for 2-3 hours. Process through ice cream maker and enjoy!
Optional Chocolate Topping
2 ounces 100% unsweetened baking chocolate
1 tablespoon coconut oil
1 tablespoon honey or 100% maple syrup
In a saucepan over low heat, melt chocolate and coconut oil. Allow to cool. Slowly add sweetener and stir. Pour over ice cream and enjoy!
Do you also use the non-fatty part of the coconut milk to make the icecream?
I would like to try out this recipe, but I would also like to be sure about what to do he he.
Use just the solid poetic and add the liquid if needed for consistency. Enjoy!!
I meant to say, ‘Use the solid portion of the coconut milk..’ 😉