![]() Freeze for 2 hours up to overnight before serving (unless you’re down for soft serve, in which case have at it). Spoon the ice cream into a chilled container (like a loaf pan or brownie pan).The ice cream is finished in the maker when it has thickened considerably and looks like soft-serve. Pour the ice cream base into your ice cream maker and churn according to machine directions.The added benefit here is that the blender will whip more air into the base, which makes for an even better ice cream texture. It took me about 2 minutes in my Vitamix on a medium-high setting for my base to look smooth and creamy. To fix this, keep processing until the mixture warms up enough to meld smoothly together. Note: if your ingredients are too cold the coconut oil will harden and give the ice cream base a curdled look. Process on high until the mixture becomes smooth.Add the banana, melted coconut oil, vanilla bean powder / extract, matcha powder and (optional) spirulina to the blender bowl.Reserve & refrigerate the rest of the coconut water for smoothies or curries. To the bowl of a high powered blender, add 3 rounded cups chilled coconut cream plus 1 cup coconut water.1/8 teaspoon (one capsule) blue magik spirulina (OPTIONAL).3 teaspoons culinary grade matcha green tea powder.1/8 teaspoon vanilla bean powder or 1 teaspoon vanilla extract.1 frozen banana (1 cup frozen banana pieces).3 cans full fat coconut milk, chilled for 1 hour.Note: For pure vanilla ice cream omit the matcha green tea powder. Much love - Renee Raw Vegan Matcha Ice Cream Healthy fats and whole sweeteners… you should feel like a goddess eating these!Ĭheers to connecting with your ancestral magic via wild desserts! I hope your week is filled with reminders of just how beautiful each thread of your being really is. Nothing but pure coconut and date goodness. It’s not only completely plant-based, but it’s made entirely with unrefined sugar. No lie, Logan and I ate the rest of the ice cream straight out of the tin while watching Wet Hot American Summer last night (for the 10th time).Īnd of course you should feel zero guilt about this dessert. And it definitely holds its own compared to premium cow-dairy ice cream! It’s creamy, fluffy and rich without weighing you down. I have to say, this is probably the best vegan ice cream I’ve ever had. If you like dates, coconut and matcha… clearly this dessert is for you! The ice cream is made of coconut cream, dates, coconut oil, matcha and vanilla. ![]() The cookies are made of dates, coconut oil, coconut flakes, pine nuts and vanilla bean. The rest is waiting for everything to freeze. Most of the work happens in a blender, food processor and ice cream machine. The recipe is made up of only 10 ingredients total. To top it off these vegan matcha ice cream sandwiches are wonderfully simple! I love it when a recipe ends up so easy that a child could make it. The caramel sweetness of the cookies plays nicely against the subdued sweetness of the ice cream. The green tea flavor is mild as opposed to grassy. They're simple yet decadent Subtle yet striking. But together? On a hot Summer day there's nothing better. Part luscious raw vegan matcha ice cream. Part chewy coconut date macaroon cookies. These ice cream cookie sandwiches are a summer rainstorm of tropical green tea goodness. So let's not make excuses for why we need to become matcha macaroons today. Why not, I say? We're made equally of joys and sorrows. That's right, we can all embody the soft, luscious greeny-ness of matcha ice cream sandwiches for the betterment of our souls. ![]() A recipe, a gift so that we can share this experience of becoming dessert together. ![]()
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