Because when the sun comes out mid winter, all Sydney siders get out in their boardies and thongs and attempt beach action, despite the wind chill of 8deg and the water temp of 10deg. So to honour the summer worshippers, today’s feature recipe is a beautiful nourishing Raw Pistachio Matcha Ice Cream. A treat to satisfy your sweet tooth, bangin in antioxidants and won’t give you the winter bulge for when Summer ACTUALLY arrives. : )
Enjoy my little sun lovers…
RAW PISTACHIO MATCHA ICE CREAM
Makes 8 small ice creams
GF : DF : SF : V : VEGAN : PALEO : RAW
1/2 cup pistachios, shelled (85g shelled weight)
1/2 cup (85g) cashews
1/2 cup coconut milk
1 cup coconut flesh
2 teaspoons vanilla bean paste
2 teaspoons matcha powder
1/4 cup maple syrup
3 tablespoons coconut oil melted
100g good quality dark chocolate or raw chocolate, melted (opt)
Combine pistachios and cashews in food processor or high-powered blender and blitz to a fine crumb.
Add coconut milk, coconut flesh, vanilla, matcha powder and maple and blitz until smooth.
Keep blender running whilst pouring in melted coconut oil. This should create a beautiful creamy consistency in the blend.
Pour into ice cream molds or ramekins and freeze 2-3 hours to set.
To serve, remove ice creams from molds, place on a tray lined with baking paper and drizzle over molten chocolate.
Place back in the fridge to set for a minute or two and then serve.