Ingredients

400ml Kara Coconut Milk

1-2 tablespoons Matcha green tea powder

4-6 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

For Coconut Whipped Cream:

200ml Kara UHT Coconut Cream (chilled for 1-2 days)

2 tablespoons icing sugar

Method

 Add Kara Coconut Milk, Matcha green tea powder, maple syrup, and vanilla extract into a blender.

Blend on high speed till the Matcha green tea powder is mixed thoroughly and achieve a smooth consistency.

Pour the coconut milk mixture into a freezer-safe container (metal is recommended) with a tight lid and freeze for up to 2 hours, until the mixture starts to crystallize all around the edges and surface.

Use a fork to whip the ice cream base**, scooping the crystallized parts into the center and folding it in. Then, set the ice cream base back in the freezer.

To prepare the coconut whipped cream**, add the chilled Kara UHT Coconut Cream into a pre-chilled metal bowl and place it in a larger bowl containing ice.

Whip the coconut cream using an electric whisk till foamy, then add the icing sugar and continue beating till stiff peaks form.

Remove the ice cream base from the freezer and fold in the coconut whipped cream. You may use the electric whisk to fold the coconut whipped cream in the ice cream base quickly, but do not overwhip it.

Cover the ice cream mixture and freeze again till set, about 8 hours or overnight.

Before scooping, place the Matcha coconut ice cream at room temperature for 5-10 minutes.

Ready to be served.