Recipes / Sweets
Guilt-Free Matcha Ice Cream & Chocolate Syrup
In this blog post I’m going to share two recipes — Matcha Ice Cream and Chocolate Syrup — something guilt-free and healthy that pairs perfectly with something a little devious. Both of which you can keep in your fridge for those days you just need something a little more special to treat yourself for being the amazing YOU!
As I’ve been working on myself extra diligently and trying to keep my eating habits as clean as I can these days, I still haven’t been able to shake off the feeling of wanting to have something indulgent from time to time. Thus, I came up with something that is easy to make, has some healthy benefits and hits just the right spots.
The Matcha Ice Cream recipe I’m sharing with you is dairy free, has NO white sugar, tastes GOOD and you won’t need any special equipment besides a blender (and a freezer would be nice). The ice cream is super easy to make with just FOUR ingredients! Now I won’t say that I created it myself — surely there are a lot of different kinds of Matcha Ice Cream around the internet — but I did try and test different variations that came to my mind until it turned out just about right in my opinion. So feel free to give the recipe a go and don’t hesitate to add anything and everything that seems good to you.
And now the Chocolate Syrup. I haven’t given it any credit in this post, but it’s actually one of my favourites these days. I like to drip it on my weekend morning ice latte, pour it over my ice cream or just enjoy it by itself. This one is a little devious since I used white sugar in it. I’m not really sure why I did that, because I haven’t had a pack of white sugar in my kitchen for at least 5 years… until now. The syrup should be made well ahead since it needs to cool and we don’t want it to melt the ice cream right away.
Matcha Ice Cream & Chocolate Syrup
Ingredients
Method
- Prep the bananas at least a day ahead. I recommend peeling them, cutting them into small pieces, putting the pieces into plastic bag(s) and popping them into the freezer — that way the bananas freeze quicker and are easier to blend.
- When the bananas are frozen, take them out and put them into a blender or food processor.
- Add the matcha, maple syrup and plant milk. Blend until the mixture is smooth.
- Taste the mixture to make sure it’s sweet enough for you.
- Put the mixture into a plastic container, smooth the surface and seal. Freeze for 24 hours.
- In a saucepan over medium heat, whisk together the chocolate powder and sugar until the sugar has melted and blended with the chocolate powder.
- Add the water and Himalayan salt. Continue whisking to make sure nothing gets stuck on the bottom.
- Boil for 3–4 minutes while mixing.
- Take it off the heat, stir in the vanilla and let it cool. The syrup will still be quite thin, but it thickens up as it cools.
- Put it into a jar and store in the refrigerator.
