Raspberry Matcha Ice Cream with Coconut

Ingredients

• 400 g raspberries
• 1 Lime
• 100 g maple syrup
• 0.5 Vanilla pod
• 400 ml coconut milk
• 2 tsp matcha tea powder

Instructions

1. 1.

   Wash and pat dry the raspberries. Cut the lime in half and squeeze out the juice. Puree the raspberries with lime juice and strain through a fine sieve. Stir in about half of the maple syrup. Fill 10 ice‑cream molds and freeze for about an hour.

2. 2.

   Then split the vanilla pod lengthwise and scrape out the seeds with a knife. Whisk the coconut milk with the remaining maple syrup, vanilla seeds, and matcha powder until smooth, then pour over the raspberry mixture. Insert wooden sticks and freeze completely for at least four hours.

3. 3.

   To serve, release the ice cream from the molds.