Matcha ice cream
Who doesn't love ice cream? Combine it with coconut milk and matcha powder. Creamy, exotic, sweet, and tangy! This recipe yields about 5 dl of ice cream.
Ingredients
1 can coconut milk (approx. 400 ml)
1-4 tsp matcha powder
0.5 dl sugar
2 tbsp maple syrup (or regular syrup)
0.5 tsp vanilla sugar
1 tsp squeezed lemon juice
1 tbsp vodka (optional, helps with texture when frozen)
A pinch of salt
Preparation
- Ensure the bowl for your ice cream maker has been in the freezer for at least 12 hours, preferably 24 hours.
- Whisk together coconut milk, matcha powder, sugar, syrup, vanilla sugar, lemon, salt, and vodka (if using). Strain the mixture if it's lumpy. Pour into the ice cream maker and let it run according to instructions. Pour into a freezer-safe container and freeze for at least 1-2 hours.
- If the ice cream freezes overnight, let it sit at room temperature for at least 15 minutes before serving.
We use our organic matcha powder in this recipe.