for 9 pieces

Matcha ice cream

2 ½ dl	coconut milk
80 g	agave syrup
150 g	Karma Organic Plain Coconut Base
1 pinch	salt
½	lime, use only the juice
1 tbsp	matcha powder

To decorate

140 g	white chocolate
21 g	Karma Crispy Berries & Apple, finely chopped

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.

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