Matcha and raspberry ice cream on a stick

desserts Vegetarian summer
Total: 6 hr 20 min. | Active: 20 min.
vegetarian, lactose-free

With its bright colours and delicious flavours, this ice cream recipe offers a welcome change from the more traditional vanilla and chocolate varieties. The combination of creamy matcha and fresh raspberries ensures a perfectly balanced ice cream that is as tasty as it is original.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 6 pieces

Raspberry ice cream
200 g raspberries
½ dl water
1 tbsp liquid honey
Matcha ice cream
2 tsp matcha powder
1 dl water, hot
2 tbsp liquid honey
1 dl coconut milk
1 dl Creamy Oat (see note)

How it's done

Raspberry ice cream

Puree the raspberries, water and honey in a tall measuring cup, pour into the ice cream moulds. Cover and freeze for approx. 1 hr.

Matcha ice cream

Place the matcha powder in a bowl. Pour in the water, whisk well. Stir in the honey. Add the coconut milk and Creamy Oat, stir. Pour the mixture into the moulds on top of the frozen raspberry mixture. Cover and freeze for approx. 1 hr.

To freeze

Insert the sticks into the ice cream, cover and freeze for at least 4 hrs.

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