Matcha Ice Cream with Dark Chocolate – Raw, Vegan and Gluten Free

Happy St. Patrick’s Day, Friends! Whether you plan to feast on corned beef and cabbage, soda bread and shepherd’s pie or attending the parade or going for a pub crawl; I have a quick, and super easy dessert recipe for you. It is decadent, green, rich and nutritious… yes, Nutritious. It’s one of those Ice Creams that you can have for any meal (breakfast included) and even pre/post work out. Ten minutes and some fun ingredients is all you need to make this matcha ice cream with dark chocolate. The ice cream is naturally sweetened with dates and banana and you do not need an ice cream maker to make it. It all comes together in a blender.

Have a great day – xx

Recipe below yields 3-4 servings.

Ingredients
1 Cups Coconut Milk, chilled and divided from water
3-4 Dates, pitted
1 Banana
1-2 Teaspoons Raisins, optional
3 Tablespoons Dark Chocolate Chips
1/2 Avocado
small pinch of salt
1 Teaspoon Matcha Powder

Process

1. In a blender, combine coconut milk and dates, and blend for a minute or until you get a thick and creamy consistency.
2. Add Banana and avocado to the blender and blend until smooth and creamy.
3. Now add matcha powder and pinch of sea salt and blend for another 30 seconds, making sure that everything is mixed together. Taste the mixture and add more dates for extra sweetness, if needed.
4. Now fold in dark chocolate chips and raisins (if using) and pour the mixture into a freezer safe container and freeze for 4-5 hours.
5. Take the ice cream out of the freezer 15-20 minutes before serving.

Enjoy! 🙂