Fall Feast Matcha Ice Cream

By Food Period

 

Servings: 1
Ingredients
1 scoop (2 tbsp) Phase 2 Moon Seeds, ground
1 tsp Virgin Coconut Oil, melted
1 cup Coconut Cream, chilled solid overnight
1 tsp Vanilla Extract
4 tbsp Condensed Milk
1 pinch Salt
4 tbsp Matcha Powder or Moringa Lucuma Moon Mylk
 
Process
  1. Chill a mixing bowl in the fridge.
  2. In a food processor, add 1 scoop (2 tbsp) of ground Moon Seeds and coconut oil and blend until smooth. Empty the seed butter into a separate bowl and set aside.
  3. In the chilled mixing bowl, gently mix the coconut cream until smooth and soft peaks form.
  4. Add condensed milk, matcha powder, vanilla extract, seed butter, and salt. Mix until well combined.
  5. Pour mixture into an airtight, freezer-safe container and freeze overnight.
  6. Enjoy your delicious no-churn ice cream!
Tried the recipe? Show off your masterpiece on Instagram with the tags @food.period + #MyKitchenSync!

Tags: Founder Favorites, Phase 2

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