Matcha ice lollies

Name: Matcha ice lollies
Prep time: 20 min
Total time: 420 min
Yield: 9
Ingredients: 80 g agave syrup; 1 tbsp matcha powder; 2 ½ dl coconut milk; 150 g coconut milk yoghurt; ½ limes; 21 g freeze-dried mixed berries; 1 pinch salt; 140 g white chocolate

desserts

Total: 7 hr | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 9 pieces

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	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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