Recipe: raw and paleo pistachio matcha ice cream

Matcha icecream, Brown paper nutrition, ice cream recipe

Whether the weather outside is warm or chilly, there’s never a bad time to serve delicious ice cream, especially if it’s packed with healthy nutrients, like this raw, vegan, paleo version. Matcha is a specially ground form of green tea that’s high in antioxidants, as well as a trendy ingredient for luxe desserts right now. This recipe is really easy to follow – in fact, the hardest part is the hours it needs to set before you can eat them. Enjoy

Raw Pistachio Matcha Ice CreamMatcha icecream, Brown paper nutrition, ice cream recipe

Makes 8 small ice creams

Gluten free; dairy free; sugar free; vegan; paleo; raw

What you’ll need:

  • 1/2 cup pistachios, shelled (85g shelled weight)
  • 1/2 cup (85g) cashews
  • 1/2 cup coconut milk
  • 1 cup coconut flesh
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons matcha powder
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil melted
  • 100g good quality dark chocolate or raw chocolate, melted (opt)

What to do:

  1. Combine pistachios and cashews in food processor or high-powered blender and blitz to a fine crumb.
  2. Add coconut milk, coconut flesh, vanilla, matcha powder and maple and blitz until smooth.
  3. Keep blender running whilst pouring in melted coconut oil. This should create a beautiful creamy consistency in the blend.
  4. Pour into ice cream moulds or ramekins and freeze 2-3 hours to set.
  5. To serve, remove ice creams from moulds, place on a tray lined with baking paper and drizzle over molten chocolate.
  6. Place back in the fridge to set for a minute or two and then serve.