Raw Green Tea Ice Cream with Strawberry Swirl

 

Raw Green Tea Ice Cream with Strawberry Swirl
Makes about 6 cups

Ice Cream:

1 cup coconut water

2 Tbsp matcha powder

4 cups young coconut meat*

1/2 cup raw coconut nectar or maple syrup

seeds of one vanilla bean or 2 tsp pure vanilla extract

a pinch of sea salt

1/2 cup coconut oil, warmed to liquid

Swirl:

1 1/2 cups fresh organic strawberries

2 Tbsp raw coconut nectar

pinch sea salt
Add coconut water to a high speed blender or food processor, along with matcha, coconut, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions.

Meanwhile, to make the strawberry swirl, combine all ingredients in a high speed blender or food processor and blend until smooth.  Set aside.

When ice cream has finished churning, remove from ice cream maker, and pour 1/3 of it into a freezer safe container with a lid. Then spoon some of the swirl over. Then half the remaining ice cream, then more swirl, then remaining ice cream, then swirl.  Swirl the ice cream through with a knife to marble it.  Cover.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

*If young coconut meat is unavailable, you may substitute 4 cups raw cashews, soaked 4 hours and drained.