One of my favorite things about traveling to Asia is the variety of matcha dessert, from cookies to breads. Many of my business dinners will end with a green tea ice-cream as dessert, which has created my love affair with anything matcha.
My sister and I love making low-calorie ice cream ourselves by mixing only two ingredients. Then it dawned on me…why don’t I make matcha ice cream! This time I have to pat myself on the back.
Here is the recipe
2 cups of light whipped topping
1/2 can of coconut milk
1/2 tbsp of matcha powder (for baking)
1/2 tbsp of light agave
Add the matcha powder to the coconut milk and mix well. Then add in the other ingredients into a mid-size bowl. Make sure to mix well to get an even color and taste. Put the bowl in the freezer for an hour or two until it has an ice cream consistency.