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🍰 Raspberry Matcha Ice Cream with Coconut

47 kcal · 30 min · 4 servings

Raspberry Matcha Ice Cream with Coconut Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the raspberries thoroughly.
  2. 2. Pat the raspberries dry with a kitchen towel.
  3. 3. Cut the lime in half.
  4. 4. Squeeze the juice out of the lime.
  5. 5. Puree the raspberries with the lime juice.
  6. 6. Strain the raspberry mixture through a fine sieve to remove seeds and fibers.
  7. 7. Take about half of the total amount of maple syrup.
  8. 8. Stir the maple syrup into the raspberry mixture.
  9. 9. Fill the raspberry mixture into 10 ice cream molds.
  10. 10. Place the molds in the freezer for about 1 hour to let the mixture freeze slightly.
  11. 11. Slice the vanilla pod lengthwise.
  12. 12. Scrape out the vanilla seeds (pulp) from the pod using a knife.
  13. 13. Take the coconut milk.
  14. 14. Take the remaining maple syrup.
  15. 15. Whisk the coconut milk with the remaining maple syrup, the vanilla seeds, and the matcha tea powder until smooth.
  16. 16. Carefully pour the coconut matcha mixture over the frozen raspberry layer in the molds.
  17. 17. Insert wooden sticks into the molds.
  18. 18. Place the molds in the freezer for at least 4 hours to freeze completely.
  19. 19. Carefully release the finished ice cream from the molds before serving.

Nutrition per serving