Matcha ice cream fingers

I love nothing more than being in the kitchen, it's my happy place. With the right contributing factors I could spend an entire day there; experimenting, filling the cupboards and fridge with baked goods, raw treats, dinner prepared for a few nights. Of course the ambience needs to be just so, no pressure or distractions. Everyone just go away and leave me be. Oh but you can come back when I'm done and clean up the mess I create. Thanks, that would be great. 

It's one of my favourite radical self care moments

I lose all sense of time, of what's going on around me and just get lost in creating the dishes. I struggle at the best of times with time, I'll tell myself something will take 20 minutes and an hour later....well it'll be ready in five more minutes, honest, it will be worth the wait! Of course the best part of having a kitchen bench full of delicious snacks and treats is you get to sit down, put your feet up and tuck in! 

Matcha Ice Cream fingers

Whether you like spending time in the kitchen or cooking is a chore

this recipe has been created by Genevieve to help us all take a moment's time out and sit back and enjoy this delicious slice of heaven. It goes beautifully well with her article last week, 10 Ideas for Radical Self Care, I found myself tucking into these wedges of lime coloured morsels as I sat staring into space and enjoying a little moment to myself. Plus the bonus is, this recipe literally takes mere moments to make. You don't need any fancy machinery or ingredients, it's all available at the supermarket. Trust me, the hardest part is waiting overnight for the ice cream to set! It's creamy and velvety, with just the right amount of earthiness and sweetness.

You won't be buying pre made ice cream ever again! 

 Matcha Goodness!

Matcha ice cream fingers with chocolate & freeze-dried raspberries

Recipe and cover image by GENEVIEVE MORTON

(makes 6-8 fingers)

GF/ VEGAN

½ cup tahini (hulled)

270ml tin coconut cream (full fat)

4 tbs xylitol powder (or maple syrup)

2 tsp matcha powder

1/3 cup coconut oil (melted)

50g dark chocolate (for drizzling)

1/3 cup freeze-dried raspberries

 

Blend together the tahini, coconut cream, matcha powder, melted coconut oil and xylitol (or maple syrup) until smooth and creamy. Pour into a loaf tin lined with baking paper and place in the freezer overnight. Remove ice cream from the tray, chop into fingers. Melt chocolate in a small glass bowl over a pot of boiling water.  Drizzle chocolate over fingers and sprinkle on free-dried raspberries (crush them up a bit). Place on a tray lined with baking paper back in the freezer to set. Serve straight from the freezer. Enjoy!


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