Matcha ice lollies

Matcha ice lollies

Total: 7 hr | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 202 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 1 g


9 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Matcha ice cream

2 ½ dl coconut milk
80 g agave syrup
150 g Karma Jocos nature
1 pinch salt
½ 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 Karma Crispy Berries & Apple, finely chopped
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9 ice lolly moulds, each approx. 50 ml

How it's done

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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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