A dairy-free matcha latte topped with easy homemade paleo vanilla ice cream. The perfect way to get in the mood for warm weather. It’s a green spin on a classic coffee frappe made with matcha vegan shake by Pure.
Have you ever had a coffee frappe? You can get this delicious beverage at any cafe in Austria. I used to enjoy it quite a lot growing up, loving the delicious flavor combination of coffee and vanilla ice cream. However once I changed my diet to eating healthier, I had to cut out sugar and cut back on coffee as well. So I thought, why not create a healthier version using homemade sugar-free vanilla ice cream and matcha powder.
The vanilla ice cream is dairy-free, sweetened with dates, and works perfectly with the Vegan Matcha Shake from Pure. Soaking the dates before adding them into the coconut milk is a critical step you can’t leave out. For the Vanilla Ice Cream I used my Kitchen Aid but you can use any ice cream churner. Make sure to put the churner bowl into the freezer for at least 24 hours before making the ice cream. For the vanilla flavor I used real bourbon vanilla but vanilla extract would work as well.
Ingredients (Vanilla Ice Cream):
1 can of coconut milk
3-4 softened medjool dates
bourbon vanilla (1 vanilla pod) or vanilla extract.
optional for paleo: 2 egg yolks
Ingredients (Matcha Frappe)
2-3 tbsp matcha Vegan Matcha Shake or matcha powder
5 tbsp hot water
2 scoops of vanilla ice cream
1/4 cup cashew milk
Method:
In a small bowl pour hot water over medjool dates and let sit for about 10-15 minutes.
In a separate bowl whisk two egg yolks by hand until foamy and set aside. Squeeze liquid from dates and add them into a medium pot with the coconut milk and vanilla. Heat over low heat until it starts to simmer. Take off heat and add 1/4 of the liquid into the egg yolks whisking constantly.
Pour the egg yolk coconut milk mixture back into the pot and cook over low heat whisking constantly for about 5 minutes to a creamy consistency. Do not overcook.
If you want the ice cream to be vegan, leave out the eggs and just heat the coconut milk with the dates and vanilla.
Cool down in refrigerator. Once cooled down pour the custard into your ice cream machine and churn according to the instructions of your machine. It took 20 minutes in my kitchen aid attachment to become a delicious creamy ice cream. Store in freezer and take out 20-30 minutes before serving.
For the Ice Cream Matcha Latte mix hot water with the Pure matcha shake powder and whisk well until smooth.
Add two scoops of vanilla ice cream into a glass. Pour in cashew milk and top of with the Matcha vegan shake mixture.
Enjoy!
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