Ingredients

• 2 cans of coconut milk, 13 oz., chilled at least 2 hours

• 5 tsp Matcha

• 1 cup almond milk

• 3 tbsp honey

Preparation

1. Heat and whisk together the honey, almond milk, and Matcha on high heat for a few minutes, being careful not to boil. Turn down to medium heat. (This helps dissolve the matcha powder.)

2. Open the cans of coconut milk, and separate the thick coconut fat from the liquid milk (the fatty part should settle to the top). You can either scoop it out with a spoon or pour it through a fine metal mesh strainer.

3. Add the coconut milk to the almond milk mixture, and stir thoroughly on medium heat for a few minutes. Place in the refrigerator for about two hours, or until cool.

4. Blend in an ice cream maker, and enjoy!

NOTES: If you prefer to make this dessert with dairy, simply use two cups of cream instead of the coconut milk, and use one cup of half-and-half instead of the almond milk.