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.
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
- 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.
- Pour the matcha into an ice cube tray, then freeze for at least 3 hours, or overnight.
- When ready to serve, add your ice cubes to a blender, with 1 tbsp of honey, and a splash of milk & blend until smooth.
- Put into two serving glasses, then top with a drizzle of olive oil, and a sprinkle of salt.