Julie Montagu’s Matcha Coconut Ice Cream


Ice cream, but not like you know it.

This is a lovely, rich and creamy ice cream without the dairy or refined sugar. Green tea (i.e. matcha) ice cream is actually a rather popular pudding at Asian restaurants, but now you can easily make it at home and know that it’s packed with goodness.

• 1 x 400ml tin coconut milk
• 2 frozen bananas
• 2 tablespoons matcha powder
• 4 dates, pitted
• 4 tablespoons maple syrup
• 6 ice cubes
• 1/2 teaspoon xanthan gum

1 Combine all the ingredients in a blender or food processor, then pour into a freezer-proof container with a lid.
2 Cover, then freeze for a few hours until solid.

Recipe courtesy of Julie Montagu, extracted from Superfoods

Author: The Wordrobe

The Wordrobe is an online magazine for those with a gluttonous appetite for luxury travel and travel.

Leave a comment

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 )

Google photo

You are commenting using your Google 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 )

Connecting to %s