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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
  • 9 ice lolly moulds, each approx. 50 ml
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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.