Vegan Matcha Ice Cream Float

St-Patty’s Day is almost upon us, and we’ve got a sweet treat to celebrate with – sans hangover!

Inspired by the greenest of holidays, we designed a float that doesn’t need wheels or a parade, just some really tasty vegan matcha ice cream. With all the detoxifying and energizing benefits of stone-ground green tea, this vegan root beer float made with our popular Matcha Matsu tea is sure to perk you right up, all while being (almost) guilt-free.

Who says it’s not easy being green?

Vegan Matcha Ice Cream Float

Cook time 20 minutes

Ingredients

  • 2 cans thick coconut milk, refrigerated overnight
  • 5 Matcha Spoonfuls of DAVIDsTEA Matcha Matsu tea
  • ¾ cup sugar
  • ½ cup water
  • lemongrass
  • 1 tsp grated ginger
  • ¼ tsp lemon juice
  • root beer

Directions

Step 1
Heat simple syrup ingredients over medium-low heat until the sugar is dissolved and bubbles begin to form. Let cool.
Step 2
Remove chilled coconut milk from fridge, scoop out the coconut cream* and discard any clear liquid. (*When coconut milk is refrigerated, it naturally separates into a thick cream and a thinner liquid.)
Step 3
In large bowl, whip coconut cream until peaks form, then add the simple syrup and whisk in the matcha.
Step 4
Freeze in a lined baking dish at least 4 hours or overnight.
Step 5
Fill a glass with root beer and add 2 scoops of vegan matcha ice cream.
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