Dairy Free Coconut Matcha Ice-Cream

Prep time: 20 min                    Freeze time: 6 hours                            Total time: 6 hrs 20 min

Serves: 850-900ml (6-8 scoops)

Ingredients

·       1 can (320–400 ml) sweetened coconut condensed milk

·       1 tin (400 ml) full-fat coconut milk

·       200 ml unsweetened coconut yoghurt

·       4-6 grams Chasana matcha

·       2 tablespoons hot water not boiling about (80°C)

·       Pinch of fine sea salt

·       1 teaspoon vanilla extract (optional)

·       Coconut flakes, for topping

 

Method

1. Sift the matcha powder into a small bowl to remove any clumps. Add the hot water and whisk until completely smooth and frothy.

2. In a large bowl, whisk together the coconut condensed milk, coconut milk, and coconut yoghurt until smooth and creamy.

3. Stir the matcha paste into the coconut mixture along with the sea salt and vanilla extract (if using). Whisk well to evenly distribute the colour and flavour.

4. Check the sweetness — add a little extra yoghurt if you prefer it less sweet, or a touch more matcha for a deeper, earthier flavour.

5. Pour the mixture into a loaf tin or freezer-safe container. Cover and freeze for at least 6 hours, or overnight, until firm. For an extra-creamy texture, stir once halfway through freezing to break up any ice crystals.

6. Remove from the freezer and let sit at room temperature for 10–15 minutes before scooping. Sprinkle with toasted coconut flakes before serving.