This here treat could very well be, not only the greenest but healthiest ice cream cone you've ever had. With all the health benefits that Matcha tea boasts, along with a dairy free coconut ice cream, this treat is not only delicious, it's a healthy one too! We've also added a few toasted coconut chips in for a little crunch. Here's how we made it.
Matcha Toasted Coconut Latte Ice Cream
You can make your own coconut ice cream or buy store bought for this, as the mixing of the matcha is added after the ice cream is already made, but here's our favorite coconut ice cream recipe we make with our ice cream maker.
To make the coconut ice cream
2 cans coconut milk
1/4 - 1/2 cup organic maple syrup (we prefer ours less sweet, so use just 1/4 cup)
1 tsp vanilla extract
24 hours before you wish to make your ice cream. Place the freezer bowl in freezer. In a medium bowl, whisk to combine the coconut milk, maple syrup and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker first (very important), and then pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. For this recipe, we wanted a harder ice cream so froze the ice cream for a few hours.
To add the matcha.
3 scoops of the coconut ice cream
1 tsp matcha tea
1 tbsp smashed toasted coconut chips
1/2 tsp toasted coconut chips for garnish
Pinch of matcha tea for garnish
On a cooled marble slab, or in a bowl, mix together the tea and ice cream until completely blended. Sprinkle in the smashed coconut chips and mix. Return the ice cream to the freezer for at least 30 minutes so it's hard enough to scoop. Once chilled, scoop into a cone or bowls and garnish with toasted coconut chips and matcha tea.