Matcha & Roasted Almond Ice-Cream
My obsession with ice-cream started when I was 3 weeks old. My mother feared the worst when a family member decided it was a good idea to feed her first born ice-cream. Although it didn’t kill me; it did start an obsession I have yet to shake off.
Summer is nearing its end in Cape Town, but that doesn’t mean we have to stop enjoying the sweet joy that is ice-cream. This month, we received a gift from the amazing team at Get Matcha, and began experimenting with flavour combinations and ways to include the green miracle powder in our lives.
When using the Matcha powder you are actually ingesting the green tea leaves that would otherwise be discarded when drinking them in them in the traditional manner. Because you are consuming whole leaves, matcha powder is an incredibly potent source of nutrients. Chinese Daoists and Japanese Zen Buddhist monks have been using matcha for centuries as a means to achieve a calm clarity while remaining alert. This is possible because of an amino acid L-Theanine which promotes the production of alpha brainwaves, aiding in relaxation without the negative effects of other downers.
Matcha has one of the highest antioxidant levels, boasting 137 times more antioxidants than an average cup of green tea. It helps improve your immune system, gives your skin that healthy glow that we’re all after and contains a powerful dose of chlorophyll which can naturally remove heavy metals from the body.
You might also be happy to know that amongst all the health benefits of matcha; it has been shown to increase your metabolism helping your body burn fat 4 times faster. And who doesn’t appreciate burning calories without the help of a treadmill.
We had so much fun experimenting with recipes and ways to truly let the matcha shine. Using earthy and natural flavours was definitely the way to go. The coconut base and roasted almonds add to the earthy and naturally sweet flavours of the ice-cream, without compromising the integrity of matcha, leaving us with a balanced (and some might say, healthy) ice-cream to eat by the tub.
Makes 1,5 litres.
- 2 Cans Full Fat Coconut Milk
- 1/4 cup Granulated Sugar
- 5ml Vanilla Extract
- 4tsp Get-Matcha
- 1/2 cup Raw Almonds
- Ensure your coconut milk has been refrigerated for at least 24 hours, preferably overnight.
- Roughly chop the almonds, you don’t want any fine pieces.
- Spread the chopped almonds on a baking sheet and bake at 350 degrees Celsius for 10-15min, until the nutty aromas waft out the oven.
- Let cool completely.
- Combine the matcha and 2 tablespoons of coconut milk to form a paste; whisk until completely smooth.
- Begin preparing an ice bath by placing ice cubes and cold water in a large bowl.
- In a small pot melt the matcha paste, sugar, vanilla extract and 1/2 can coconut milk until fully combined.
- Once cooled transfer the mixture to a Ziploc bag and steep in the prepared ice bath until cold.
- Place the remaining coconut milk and matcha base in a nutribullet and blend until fully combined.
- Pour the ice cream mixture into the bowl of your pre-frozen ice cream bowl. Follow the instructions on your ice cream maker and churn for approximately 1 hour, or until it’s the consistency of soft-serve.
- Fold in your dry roasted almonds.
- Transfer to an airtight storage container and place a sheet of cling wrap directly onto the ice cream.
- Place in the freezer for at least 4 hours, but preferably overnight.
- Serve with a sprinkle of bee pollen.
* Bee Pollen is a pretty potent little substance. If you’ve never used it before, start by using a few grains (less than 10) each day and gradually build up to a teaspoon amount over time. If you have a pollen allergy, try a tiny amount before including it in your food. Ingesting the pollen is known to significantly decrease allergies – but it is a slow process, so be patient with it.