What better way to cool off on a hot summer day than with ice cream?! This recipe from Lauren Kelly Nutrition contains only 4 ingredients, and is no-churn, vegan, dairy free and gluten free:
Matcha Coconut Ice Cream
Author: Lauren Kelly Nutrition
Recipe type: treat, dessert
Serves: 6-8 servings
1 15 ounce can full fat, unsweetened coconut milk, refrigerated overnight
3 tablespoons maple syrup
1 tablespoon matcha powder
1 teaspoon vanilla extract
OPTIONAL: chocolate chips, coconut chips, dried fruit, nuts, cacao nibs
Mix ingredients together in a medium bowl.
Mix together with an electric mixer or food processor until thoroughly combined.
Line a freezer safe pan with parchment paper (I used a 9 x 5 inch loaf pan).
Pour ice cream mixture into pan and cover with aluminum foil.
Place in the freezer overnight to allow to fully freeze.
Allow to sit on the counter for 10 minutes to soften before serving.
We’d love to hear from you! When you give this a try, tell us how you like it!
As always, if we can help you on your journey to wellness, please contact Pure Nutrition and Wellness at firstname.lastname@example.org, or call 844-787-3935.
Donna Stephens, BCN, CNHP, LDHS
Kristin Stephens, MS, NTP