Gluten free. Raw. Vegan
photo by Morgan Ione Yeager
"Going out for Japanese is one of my favourite things to do and the temptation to finish off my meal with green tea ice cream is definitely real! I have pretty good self control though and say no 99% of the time as i know the milk and the refined sugar don't agree with me. Lucky for me this coconut milk version is just as good and it's dairy and refined sugar free. Enjoy!"
1-2 tbsp matcha powder (depends if you want the bitterness of the tea to stand out or for it to be more on the sweeter side)
1 can full fat coconut milk
1/2 cup cacao nibs
1-2 tbsp sweetener - honey or brown rice syrup work well
- Add all ingredients but the cacao nibs to a blender and blend until smooth.
- Transfer to a freezer container or ice cream tub, add the cacao nibs and mix through.
- Place in the freezer for at least a few hours or until set
- Option to eat as it, leaving it out a few minutes before scooping to soften or throw back into the blender and pulse for a few seconds to make it a "soft serve".