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?!

 

Ingredients:

Directions:

IMG_7286

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.
IMG_7288

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.
IMG_7289

Ready to go in the freezer.

IMG_7290

Ready to dive right in!

 

Advertisements
This entry was posted in Dessert. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s