|
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. |
Print recipe
Comments are closed.