Vanilla Matcha Ice Cream For Healthier Holidays
If you’re like us, you’re always looking for ways to enjoy our favourite treats without sacrificing the nutrition we’re supposed to get from them. Like most children, I grew up loving ice cream, and now that I’m grown I see no reason to stop enjoying the bon-bons closest to my heart. With this vanilla matcha recipe, those balmy days in the sun can still feel refreshed and energetic!
Serves 3/4 | 5 mins plus freezing time
- 1 vanilla pod
- 150g golden syrup
- 150 ml water
- 240g plain soya yoghurt
- 2 tsp matcha powder
- 160g soya cream
- A squeeze of lemon juice
Method of preparation
1. Cut the vanilla pod in half lenghtways and scrape out the seeds onto a plate using a knife. Put the golden syrup and water onto a small pan over a low heat and heat until combined.
2. In a bowl, whisk together the yoghurt, vanilla seeds, matcha and cream. Pour in the golden syrup mixture and whisk together. Add the lemon to balance the acidity.
3. Chill in the fridge until cold, then transfer to an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze until firm enough to scoop. (Alternatively, put the mixture into a freezer-proof container and freeze for 2 hours, then use a fork or an electric whisk to break up the crystals. Return to the freezer and repeat once more, then leave to freeze). Allow to thaw for 10 minutes before serving.
Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delish, wholesome meals. Click here for her chocolate fondant volcano pudding – also vegan, also mouthwateringly good.
Want to know more about matcha tea?
The matcha leaf is one form of the green tea leaf, and it has the exact same health benefits as a high grade green tea such as Gyokuro or Tencha. However, with matcha, the entire leaf is used, and made into a fine powder, which you can then dissolve into warm water and drink, or use in a smoothie or ice cream. This allows for the full scope of nutrients that the Tencha leaves provide to be utilised and absorbed by the body. Standard tea leaves which are simply brewed are not always able to allow for such a high nutrient intake as you are will only get what was able to be extracted into the water.
Matcha is known to have a high concentration of all the nutrients green tea can provide. So much so that the following was proven: 1 cup of Matcha has the same nutritional value as 10 cups of regular green tea.
What You Should Know…
1. Not only does Matcha have a far more vibrant, neon colour to it (given that it grows in the shade). But it also has a very unique taste because of how rich it is in amino acids.
2. Matcha can actually lose a lot of its nutrients if the grinding process is not executed correctly. Ideally, the leaves should be handpicked and ground by a certified tea artisan with a stone mortar.