I want Matcha More Ice Cream!

I can’t stop making Ice Cream!!!    I also have a slight obsession with Matcha  green tea powder.  I figured that since I know I have been playing around with it in jello, I might as well try my hand with it in ice cream.  And while I am at it, why not add in a vegetable..WTF?!





Peel, cut and boil your chioggia beet.  It should be tender so that you can still a fork in it.

  • In a small bowl (I use a small bowl that could hold soup) soak dates until you are ready to put everything in the blender.
  • In a sauce pan combine 1 cup of water and 1 cup of unsweetened creamed coconut.  Whisk on medium heat until everything is melted down.
  • Right before it boils, turn off heat and add in the grass fed gelatin.  Whisk until it is completely blended in.
  • Add in the matcha and mix until blended in completely.
  • Add the vanilla and lemon juice and whisk.

Everything added to the creamed coconut/gelatin mixture.

  • In the blender combine the contents of saucepan as well as boiled beet, dates, and banana, and 1 cup of almond milk.
  • Blend until everything is thoroughly blended.

Ready to go in the freezer.


Ready to dive right in!


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