Candice Kumai's Matcha Coconut Ice Cream

Swap out regular ice cream for this healthier green tea-based ice cream instead. Loaded with antioxidants, this ice cream is the perfect treat on the Japanese Teatox to Bust Your Bloat.

1 tbsp high-quality matcha powder
3 cans (14 oz each) full-fat coconut milk
1/2 tsp pure maple syrup
2 tbsp high-quality vodka
1 tsp organic vanilla extract
natural sprinkles (optional)
dark chocolate chips (optional)
fresh mint (optional)
toasted coconut shavings (optional)

1. Place the matcha into a completely dry, high-powered blender.

 

2. Next, pour in the coconut milk, maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better.

 

3. Pour the mixture into an ice cream maker and, following the machine’s instructions, churn it up.

 

4. When ready, serve immediately topped with any of the optional toppings. Store leftover ice cream in an air-tight container in the freezer for up to three weeks. Note that this recipe is best when served fresh!

 

**Note: Calorie count does not include optional toppings. 

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