A really simple creamy ice cream and an easy way to cram in anti-inflammatory matcha green tea. This is taken from my Brain Boost Diet Book. The addition of lemon juice helps balance the strong matcha flavour while using xylitol keeps the sugar content low
Preparation time: 10 minutes plus freezing
What’s Good About It?
Matcha Green tea is packed with protective antioxidants and contains L Theanine which can help promote focus and concentration.
- Simply place all the ingredients in a high speed blender and process until smooth and creamy.
- Using an ice cream maker churn the ice cream according to the manufacturers instructions. Either serve immediately or transfer to an freezerproof container and freeze until needed.
- Alternatively you can pour the mixture into a shallow freezerproof container and freeze for 2-3 hours stirring occasionally during freezing until set.
- The Ice cream can be stored in the freezer for up to 3 months. Remove from the freezer 20 minutes before serving to allow it to soften slightly.
Did You Know?
Matcha is rich in catechins, a class of plant compounds in tea that act as antioxidants which can help protect against cell damage. Studies show that green tea and matcha can decrease several heart disease risk factors.
1 x 400g can full fat coconut milk
2 -3 tsp matcha green tea powder to taste
1 tsp vanilla essence
¼ tsp xantham gum (optional)
2tbsp coconut oil softened
1tbsp MCT oil, optional
1tbsp lemon juice