Marble matcha and cocoa popsicles
Making vegan ice cream without an ice cream machine? That's fine. If you make sure you have a good ratio of fat and sugar, you'll be fine. This vegan ice cream recipe with fruit, matcha and cocoa is a good alternative to ice creams with a lot of fat and white sugars. Pro-tip: make sure your banana is well sweet, so get the banana with a browner skin. Do you make these healthy ice creams for kids and do they not go well on matcha? Replace the matcha with 1 tbsp coconut blossom sugar. This is how you make healthy vegan fruity ice creams.DessertIce cream and desserts5-8 popsicles15 minutes preparation8 hours waiting
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This is how you make it
- Place the coconut milk in the fridge at least one night in advance so that the fatty part hardens.
- Peel the banana and cut into slices. Put this in the freezer one night before.
- Cut the apple in pieces. Add the frozen banana, cold coconut milk (the entire contents of the can), coconut blossom sugar and almond butter in the blender and grind to a fine mass.
- Put half of the mixture in a bowl and mix with the matcha latte. Leave the other half in the blender. Add the cocoa powder and mix.
- Grab your ice cream holder and pour the two color mixtures alternately into the molds. If necessary, use a skewer to loosely make a few movements, so you get a marble look. Place in the freezer for at least 5 hours to harden. They are best when you take them out of the freezer 5 minutes before consumption.
Tip(s)
- Do you want to dip the ice creams in dark chocolate? Then melt 100-200 g of dark chocolate together with 1-2 tbsp of coconut oil in a bain-marie and dip the ice creams in the chocolate after freezing.
