Green Tea Ice Cream

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I used to really enjoy a nice scoop of green tea ice cream after a sushi dinner, but since I went vegan, and particularly raw vegan, I am not able to enjoy these simple pleasures. So, my inspiration for this recipe is my love for Japanese cuisine, and particularly the dessert! I think this recipe is even better than the one you order at a sushi restaurant. It would pair really nicely with Julianajade’s Sunflower Seed Sushi.

Ingredients:
1 thai baby coconut (nectar and coconut meat)
1 ripe banana
1 cup date paste
2 tbsp coconut butter (melted)
1 vanilla bean (seeds scraped from the pod)
3 heaping tbsps matcha powder

Toppings:(optional)
cocoa nibs
lavendar

Blend all the ingredients except for coconut oil in a high speed blender. To make the date paste mix 1 cup of soaked dates in 3/4 cup water and blend in a high speed blender until the mixture is smooth. Slowly add the coconut oil while the blender is on and blend for a few more minutes. Taste for desired sweetness. Pour the mixture into a glass dish with a fastening lid and place it in the freezer for 8 hours. Leave out of the freezer for at least 10 minutes before it is soft enough to scoop into a dish. I like to serve this dessert with sprinkles of cocoa nibs and lavender.

Tip: To open a thai baby coconut you need to first poke a hole in the bottom. I use a sharp long knife and poke until I find a soft area to enter the center of the coconut. Then twist the knife to make the hole bigger. Turn the coconut over a glass with the hole facing down and watch the nectar empty from the coconut. It should take a minute or two to finish. Then the fun begins when I take the coconut outside and throw it against the concrete a few times until it cracks in half. Then bring the coconut in and rinse it under cool water before scraping the young soft meat from the inside shell. I always have to try some before I put it into the recipes. It’s that delectable!!!

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