Hi guys, here is Thomas! Everyone who has ever met me knows that I am kind of crazy about ice cream. I must confess that I was not familiar with matcha until Larissa introduced it to me maybe 2 years ago. Now, when Regina came up with this homemade recipe for matcha-coconut-lime Aroeira Honey ice cream I got really excited.
Impress your friends and family with this simple yet sophisticated recipe... and let us know what you think!
2 tbsp matcha powder
13.5 oz canned full-fat coconut milk
13.5 oz canned coconut cream
Zest and juice from about 2 limes
1/2 cup raw sugar
4.5 oz of raspberries
1. In a small bowl whisk the matcha powder with 3-4 tbsp of water until you’ll get a silky paste with no clumps.
2. In a medium saucepan combine coconut milk, coconut cream, juice and zest from one lime and honey. Simmer it on low-medium heat, whisking occasionally for about 10-12 minutes. Remove from the heat, stir in the matcha paste until completely combined. Cover the top with plastic wrap and refrigerate for at least 2 hours, until completely cooled.
3. Following the instructions of your ice cream maker finish the recipe. On the last 4-5 minutes of making ice cream, add raspberries to your ice cream maker.
4. When ice cream is done, store it in an airtight container or loaf baking pan, covered with plastic wrap. Freeze for at least 4 hours or overnight.