These ice creams have an alluring green centre, decadent chocolate shell and make an exquisite weekend treat!


2 cans of coconut milk, refrigerated overnight, only using the thick cream on top, not the liquid
3 ½ tablespoons pure maple syrup
1 tablespoon Storm & India Power Matcha
1 teaspoon vanilla bean paste or extract
½ cup cacao butter
½ cup cacao powder
2 tablespoons maple syrup

How to Make

To make the matcha ice cream, add the coconut cream (from the top of the can) as well as the first amount of maple syrup, Power Matcha powder and vanilla to a large mixing bowl. Mix together with an electric mixer until combined and slightly fluffy. Transfer to ice block moulds and place in the freezer for at least four hours.

To make the chocolate shell, melt the cacao butter over a double boiler then stir in the cacao and maple syrup until smooth. Remove from the heat and allow to cool, for about 10 minutes.

Remove the matcha ice creams from the moulds then dip each one in the chocolate. The chocolate should set once it comes into contact with the frozen ice cream but if you want it to be a bit harder, place the ice creams onto a baking tray and return to the freezer for a further five minutes.

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