Matcha Magnums
Indulge in these delicious and creamy matcha ice cream bars coated in rich dark chocolate. Perfect for a refreshing treat on a hot day.
For Matcha Ice Cream
- 80ml coconut cream
- 160ml coconut milk
- 2 tbsp maple syrup
- 2 tbsp matcha powder
For Chocolate Cover
- 200g dark chocolate
- 1/2 tsp coconut oil
Method
- In a blender, combine the coconut cream, coconut milk, maple syrup, and matcha powder. Blend until smooth and well combined.
- Pour the matcha mixture into ice cream moulds or small cups. Insert sticks or small wooden skewers into each mould.
- Place the moulds in the freezer and let them freeze for at least 4 hours or until solid.
- Once the matcha ice cream is fully frozen, prepare the chocolate coating. In a heatproof bowl, melt the dark chocolate and coconut oil together over a double boiler or in the microwave, stirring occasionally until smooth.
- Remove the frozen matcha ice cream from the moulds.
- Dip each matcha ice cream stick into the melted chocolate, ensuring that it is evenly coated.
- Place the chocolate-coated matcha ice cream sticks on a baking sheet lined with parchment paper.
- Once all the ice cream sticks are coated in chocolate, return them to the freezer to set for about 10-15 minutes.
- After the chocolate coating has set, remove the matcha magnums from the freezer and enjoy! You can also store any leftovers in an airtight container in the freezer for later enjoyment.
These Matcha Magnums are a delightful combination of creamy matcha ice cream and rich dark chocolate. Perfect for a refreshing treat on a hot day, they can be made ahead and stored in the freezer for whenever you need a quick and delicious dessert.
