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“Freeze-Free” Matcha Green Tea Ice Cream with Raspberry Coulis
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Featured Recipe “Freeze-Free” Matcha Green Tea Ice Cream (GF, Vegan)

This rich and delicious ice-cream proves healthy can taste great too! It’s also vegan, dairy-free and loaded with antioxidant rich Matcha powder - yummy!
Course Dessert
Cuisine Asian, Fusion
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 15 Scoops

Ingredients

Ice Cream

  • 3 Cans “Thai Kitchen” Organic Coconut Milk (Solidified Fat Part Only)
  • 0.25 Cup “Mason D’Orphee” Extra Virgin Coconut Oil (Melted, Room Temperature)
  • 0.5 Cup “Canadian Heritage Organics” Maple Syrup
  • 0.33 Cup “Xyla” Xylitol (Powdered)
  • 1 tsp "Organic Traditions" Vanilla Bean Powder
  • 3 tbsp “Shironokaori” Matcha Green Tea Powder

Raspberry Coulis

  • 0.5 Cup Fresh Raspberries
  • 3 “Natural Delights” Organic Medjool Dates (Pitted)
  • 2 tbsp “Canadian Heritage Organics” Maple Syrup

Instructions

  • Whisk all of your ice cream ingredients in a large bowl and refrigerate for 4 hours (not freeze).
  • Blend all of the raspberry coulis ingredients in a high speed blender and refrigerate while ice cream sets.
  • Scoop a desired amount into a bowl and drizzle with raspberry coulis.

Notes

Ice Cream - Each Serving Contains:
210 calories; 1 g protein; 18 g total fat (0 g trans fat); 12 g total carbohydrates (6 g of sugar); 21 mg sodium
Raspberry Coulis - Each Serving Contains:
21 calories; 0 g protein; 0 g total fat (0 g trans fat); 6 g total carbohydrates (5 g of sugar); 0 mg sodium