In the market for some energy but you’re sick of coffee?
In desperate need of concentration but don’t know where to turn?
Have a craving for ice cream but you’re sick of regular ol’ flavours like chocolate, vanilla, and strawberry?
Well then you might want to try some matcha ice cream then. Make it yourself too. Sure what else would you be at?
Chef and nutritionist Christine Bailey is a big fan of matcha’s antioxidants, which can help protect against cell damage. Matcha green tea also contains L Theanine which can help promote focus and concentration, while also being extremely tasty.
So, why wouldn’t you be making a batch of ice cream out of it?
Christine’s recipe requires a fair few ingredients, but it’s a good one – and if you happened to have an ice cream maker lying around, it’s an easy one too.
Here’s what you’ll need:
- 1 400g can full fat coconut milk
- 2 -3 tsp matcha green tea powder to taste
- 1 tsp vanilla essence
- ¼ tsp xantham gum (optional)
- 2tbsp coconut oil softened
- 1tbsp MCT oil (optional)
- 1tbsp lemon juice
- 60g xylitol sugar alternative
1. Place all the ingredients in a high speed blender and process until smooth and creamy.
2. Using an ice cream maker churn the ice cream according to the manufacturer’s instructions. Either serve immediately or transfer to a freezer proof container and freeze until needed.
3. Alternatively you can pour the mixture into a shallow freezer proof container and freeze for 2-3 hours, stirring occasionally during freezing until set.
(The ice cream can be stored in the freezer for up to three months. Remove from the freezer 20 minutes before serving to allow it to soften slightly.)
Listen, enjoy it yeah? You deserve.