When we came across this recipe from Chef Caroline Byron,we were blown away. It has so many of our favorite elements wrapped into one: matcha, coconut, or no dairy,and only four (all natural) ingredients? Sign. Us. Up.
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15 Healthy Recipes That Incorporate Metabolism-Boosting MatchaMatcha has a wonderful adaptogenic quality; adaptogens adjust to your body's needs, giving you energy when you need it and calming you when you're jittery. Coconut milk offers healthy, or satiating fats,while aiding in digestion. Put the matcha in the coconut and blend it all up for a deliciously decadent dessert that's totally helpful for you. From Chef Caroline Byron Matcha Coconut Ice CreamNotes Optional: for a richer green color, add 2 tablespoons liquid chlorophyll. Caroline also tops her ice cream with black sesame seeds.
Ingredients1 cup full pudgy coconut milk
1 cup unsweetened coconut milk (or almond milk)
1/4 cup local honey[br]
2-3 tablespoons green tea matcha
DirectionsChill the ice cream maker bowl in the freezer ahead of time.
In a high-speed blender, and blend canned coconut milk,unsweetened coconut milk (or almond milk), honey, and matcha powder until everything is well combined.
whether you are using the liquid chlorophyll,you will want to blend this in as well.
Take mixed ingredients, put them in the ice cream maker bowl, and turn the machine on for 25-35 minutes,or until it reaches desired consistency of soft-serve.
Scrape the ice cream into your freezer container or large loaf pan. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming.
Transfer the container of ice cream to the freezer and freeze for at least four hours to harden the ice cream. whether your ice cream is too tough to scoop, let it warm a few minutes on the counter before serving.
Information Category Desserts, and Ice cream Cuisine North American Cook Time 5 hours
Source: popsugar.com