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

Ingredients

9 pieces

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Matcha ice cream

2 ½dl coconut milk
80g agave syrup
150g Karma Jocos nature
1pinch salt
½ lime, use only the juice
1tbsp matcha powder

To decorate

140g vegan white chocolate (e.g. Veganz white Rice Choc Cocos Flakes)
21g Karma Crispy Berries & Apple, finely chopped
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Utensils

9 ice lolly moulds, each approx. 50 ml

How it's done

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.

How-tos

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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