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Matcha ice lollies
20 m active | 5 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 202
  • Fat about 14g
  • Carbohydrates about 19g
  • Protein about 1g
This is needed
This is needed for 9 piece
Matcha ice cream
  • 2.5 dl coconut milk
  • 150 g coconut milk yoghurt
  • 80 g agave syrup
  • 1 pinch salt
  • 0.5 lime, use only the juice
  • 1 tbsp matcha powder
To decorate
  • 140 g vegan, white chocolate (e.g. Veganz white Rice Choc Cocos Flakes)
  • 21 g freeze-dried mixed berries, finely chopped
Tools
  • 9 ice lolly moulds, each approx. 50 ml
View these products
And that's how it's done
And that's how it's done
Matcha ice cream
Mix the coconut milk with all the ingredients up to and including the matcha, pass through a fine sieve into a measuring cup. Freeze for approx. 5 hrs.
To decorate
Loosen the ice lollies from the moulds, place on a sheet of baking paper, freeze for a further 30 mins. Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Using a teaspoon, coat the upper half of the ice lolly with the melted chocolate, immediately sprinkle with Crispy Berries & Apple, place on a sheet of baking paper and return to the freezer for approx. 30 mins.