Matcha Ice Cream with a Honey Lemon Drizzle
Before getting started making this ice cream, make sure your ice cream bowl has been in the freezer at least overnight to be able to freeze the ice cream. To make it easier on myself, I always put mine back in the freezer after washing it. That way, it is always ready for ice cream to be made and there doesn't have to be any forethought about it!
Servings: 10 people
Equipment
- Pot
- Whisk
- Ice cream maker
- Lemon juicer
- Measuring spoons
- Measuring cups
Ingredients
Ice Cream
- 3 tbsp matcha tea more to taste
- ⅓ cup organic maple syrup more if you like it sweeter
- ½ tbsp vanilla
- 32 oz coconut cream or cream of your choice
Topping
- lemon juice I just love the sweetness of a Meyer lemon with this
- honey
Instructions
- Add coconut cream and maple syrup to a pot. Heat on medium until starting to boil.
- Remove from heat and whisk in Matcha tea. Be sure to breakup as many of the clumps as you can. If you can't get all of them out that is okay. They will work themselves out in the ice cream maker.
- Let cool to room temperature and add vanilla extract. Place in refrigerator or freezer to cool down quicker.
- Once cool, pour into your ice cream maker for it to do it's magic.
- For the honey lemon drizzle, you will use equal parts lemon juice to equal parts honey. Although you could make a batch ahead of time, I always like to make it fresh when we are ready to eat.