Dairy Free Matcha Honey Lavender Ice Cream
This delicious coconut milk matcha green tea ice cream is kicked up a few notches with the addition of honey and lavender. Creamy and delicious dairy free and refined sugar free ice cream is the perfect refreshing treat!
Ingredients
- 1 can full fat coconut milk
- 1 can coconut cream
- 1 tablespoon gelatin
- pinch of sea salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 1-2 tablespoon matcha
- 3 tablespoon honey
- 3 tablespoon monk fruit
- 2 drops culinary lavender extract
Instructions
- Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla extract, pinch of salt, monk fruit, honey and matcha whisking again to combine.
- Next, mix in gelatin and whisk vigorously to avoid clumping.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker , add in lavender extract + churn according to machine instructions.
- Pour into pint containers and store in the freezer.
Notes
You should leave your ice cream out at room temp for about 10-15 minutes prior to enjoy for maximum scoop-ability. Since dairy free ice cream does not have as high of a fat content as traditional ice cream, it does become harder when frozen and needs just a little extra time before it is perfectly smooth and creamy. Another great tip is to run your spoon or ice cream scoop under hot water to make it easier to scoop out.
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