Author Notes
A hot shot of matcha poured over a cooling coconut matcha ice cream scoop. —Miss Hangrypants
Ingredients
-
2
cans coconut milk
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2 teaspoons
vanilla
-
1-2 tablespoons
matcha
-
1/2 cup
sweetened condensed milk or honey
Directions
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Take out refrigerated coconut milk, open one side of the can and scoop out ONLY solid portion into a mixing bowl. Save left over coconut water for shakes or just drink it! Whisk on high speed until light and fluffy.
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Whisk in vanilla, matcha and condensed milk. If it seems a little liquid-y, it's okay... it seems to freeze just fine!
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Fill up a pint container, freeze overnight. When ready, allow to thaw outside a little so it is easier to use an ice cream scooper
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Whisk 3 tbsp boiling water and 1 tsp of matcha powder in a small bowl. Scoop 1/2 cup ice cream into a short glass or small dessert bowl. Pour 1 hot matcha shot over ice-cream and serve immediately.
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