MATCHA ICE CREAM

This super simple 2-ingredient JENKI Matcha Ice Cream is the perfect refreshing treat! Enjoy it under the sun or simply when you're craving a fresh delight. We topped ours with olive oil and sea salt but feel free to explore other topping to pair with this matcha deliciousness. 

RECIPE: 

Serves 2

 

INGREDIENTS:

THE MATCHA ICE CUBES -

1 tbsp matcha 

400ml milk of choice 

 

THE REST -

1 tbsp honey 

Splash more milk

Olive oil to top 

Maldon salt to top 

 

INSTRUCTIONS:

  1. For the matcha ice cubes, make a large iced matcha latte (with no ice), in the same way you normally would, stirring to remove all matcha clumps. 
  2. Pour the matcha into an ice cube tray, then freeze for at least 3 hours, or overnight. 
  3. When ready to serve, add your ice cubes to a blender, with 1 tbsp of honey, and a splash of milk & blend until smooth. 
  4. Put into two serving glasses, then top with a drizzle of olive oil, and a sprinkle of salt.
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