Matcha Coconut Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 teaspoon organic vanilla extract
- 1 tablespoon high-quality matcha powder
- 3 (14-ounce) cans full-fat coconut milk
- 1/4 cup brown rice syrup or pure maple syrup
- 2 tablespoons high-quality vodka
- toppings: natural sprinkles, dark chocolate chips, fresh mint, toasted coconut shavings (optional)
- Carbohydrate 9 g(3%)
- Fat 63 g(98%)
- Fiber 0 g(0%)
- Protein 6 g(12%)
- Saturated Fat 56 g(282%)
- Sodium 39 mg(2%)
- Calories 607
Preparation Place the matcha into a bone-dry, high-powered blender (like a Vitamix). Next, pour in the coconut milk, brown rice or maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine’s instructions, churn it up. When ready, serve immediately. TipStore leftover ice cream in an airtight container in the freezer for up to 3 weeks. Note that this recipe is best when served fresh! From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
