Matcha ice cream coated in matcha chocolate
Vegetarian
Gluten-free
No-bake
Iced
We all know that famous ice cream on a stick with its crisp chocolate shell. Did we fancy making our own full-matcha version? Obviously🤭
Ingredients
FOR THE ICE CREAM
- 75 g cashew nuts (unsalted)
- 50 g plant-based vanilla dessert cream
- 50 g plain plant-based yoghurt
- 1 heaped tsp cashew butter
- 1 heaped tsp matcha Le Pâtissier
- 50 g oat milk
- 30 g maple syrup
- 1 dash liquid vanilla
- 2 pinches fine salt
FOR THE COATING
- 250 g white chocolate
- 20 ml refined (odourless) coconut oil*
- 2 tsp matcha L’Authentique
Method
FOR THE ICE CREAM
- Soak the 75 g of cashews in boiling water for 15 minutes to soften them and make blending easier. Don’t skip this step.
- Drain the cashews.
- Put all the ingredients in a blender and blend until smooth and even.
- Fill the cavities of the ice lolly moulds, insert the sticks and freeze overnight.
FOR THE COATING
- Melt the white chocolate and coconut oil in a bain-marie.
- Once the white chocolate is partly melted, take it off the heat and let it finish melting gently.
- Sift the matcha over the melted white chocolate and whisk to combine everything well.
- Pour into a tall glass so you can dip the ice creams and coat them.
- Once the ice creams are coated, lay them on a flat surface lined with baking paper and put them back in the freezer for 5 to 10 minutes before enjoying.
Recipe notes
!! Quantities are for 1 mould of 3 ice creams.
VARIATION: for extra crunch in your chocolate shell, add chopped pistachios, peanuts or almonds to the melted chocolate.
* You can also use regular coconut oil. It will give the chocolate a light coconut flavour.
