(Makes 6-8 ice cream portions)

Ice cream:

100g granulated sugar
15g lemon zest
200ml lemon juice
120g honey
450ml double cream

Matcha shell:

100g white chocolate
2 tbsp coconut oil
3 tsp JENKI Matcha
Flakey sea salt to finish

How-to:

1. Rub lemon zest + sugar together in a freezer safe lunch box (2-3 mins) to release lemon peel oils, until fragrant and combined
2. Add lemon juice and honey, and stir until sugar has dissolved. 
3. Stir in the cream and mix well. Close your lunch box and pop in the freezer overnight.
4. When ready to serve, leave your ice cream at room temp for 5 mins.
5. During this time, break up your white chocolate and add it to a bowl with 1tbsp of coconut oil.
6. Use a double boiler (bowl on top of boiling water on stove) to melt your chocolate and coconut oil together.
7. Once your chocolate is fully melted and combined with the coconut oil, sift in 3tsp of JENKI Matcha powder and mix until smooth and consistent in colour and texture.
8. Scoop your ice cream into bowls, top with your matcha chocolate, and a pinch of flaky sea salt, and watch as it solidifies into a shell. Use your spoon to crack it open - perfection!