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Author Notes: A hot shot of matcha poured over a cooling coconut matcha ice cream scoop. —Miss Hangrypants
- 2 cans coconut milk
- 2 teaspoons vanilla
- 1-2 tablespoons matcha
- 1/2 cup sweetened condensed milk or honey
- 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.
- Whisk in vanilla, matcha and condensed milk. If it seems a little liquid-y, it's okay... it seems to freeze just fine!
- 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
- 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.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
- This recipe was entered in the contest for Your Best Mash-Up Recipe