Matcha ice cream

That summer feeling mixed with that ice cream flavour… Our mouths are already watering just by reading the name of this recipe. So, let’s swim to this magnificent horizon called matcha and chocolate ice cream.

The recipe and the photo are from @greensofthestoneage.

Ingredients for matcha ice cream:

400ml of coconut milk

50 grams of cocoa butter

62 grams of sugar

10 grams of matcha

A pinch of salt

Ingredients for the matcha caramel:

400ml of coconut milk

100 ml of water

190 grams of sugar

3 tablespoons of almond butter or nut butter

3 tablespoons of maple syrup

2 teaspoons of vanilla extract

A pinch of salt

12 grams of matcha

For the chocolate top coat:

225 grams of melted cocoa butter

75 grams of cocoa powder

60 ml of maple syrup

How to make the ice cream:

In a pot, put coconut milk, cocoa butter and sugar. Stir while not boiling. Reduce temperature and stir for 30 minutes more. Let it cool for 5 minutes and add matcha and salt, just before leaving the mixture in the freezer for about 15 minutes. Then, put it inside ice cream molds and stick the ice cream sticks. Put it back in the freezer.

How to make the caramel:

Put all the ingredients except matcha in a pan and stir until boiling. Lower the temperature so that the mixture is simmering. More or less, it will take about 10 minutes. Now, add the matcha. Set it aside from heat, remove and let it cool.

Make 4 candy balls and heat each of them with your hands. Flatten the caramel balls and wrap each of the ice creams (which you have previously unmold). Put the ice cream back into the freezer.

How to make the chocolate top coat:

Melt the ingredients while stirring them. Put this mixture in a jar where you can introduce the ice cream to dip it. We recommend to dip 3 times for each ice cream. Leave them in the freezer for 15 more minutes before serving.