Matcha ice lollies


Total time: 5hr 20m
Preparation Time: 20m

Servings
For 9 piece


Nutritional Information

Contains 202 Kcal, 1g Protein, 19g Carbohydrates, 14g Fat


Ingredients

  • Matcha ice cream
  • 2.5 dl coconut milk
  • 150 g coconut milk yoghurt
  • 80 g agave syrup
  • 1 pinch salt
  • 0.5 lime, use only the juice
  • 1 tbsp matcha powder
  • To decorate
  • 140 g vegan, white chocolate (e.g. Veganz white Rice Choc Cocos Flakes)
  • 21 g freeze-dried mixed berries, finely chopped
  • Utensils
  • 9 ice lolly moulds, each approx. 50 ml

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Instructions

  • Matcha ice cream

    Mix the coconut milk with all the ingredients up to and including the matcha, pass through a fine sieve into a measuring cup. Freeze for approx. 5 hrs.
  • To decorate

    Loosen the ice lollies from the moulds, place on a sheet of baking paper, freeze for a further 30 mins. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Using a teaspoon, coat the upper half of the ice lolly with the melted chocolate, immediately sprinkle with Crispy Berries & Apple, place on a sheet of baking paper and return to the freezer for approx. 30 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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