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 home made 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 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 a 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 a airtight container or loaf baking pan, covered with plastic wrap. Freeze for at least 4 hours or overnight.