It’s no secret that I love matcha green tea powder. I’ve been diving deeply into the green goodness for little while, and I love it.
You can read here on the many ways I use matcha green tea powder as an energy giving beverage that keeps me calm and feeling a-mazing.
UPDATE APRIL 18, 2016 –
I now have a Kindle ebook featuring over 50 matcha recipes, Matcha Hacks…
it’s filled with fun matcha recipes. Get your copy here today!
Today, I’m sharing a recipe I whipped up, after being inspired by Dave Asprey’s “Get Some” Ice Cream.
My recipe for Matcha Breakfast Coconut Ice Cream is low-carb and great for the brain and body. It has Brain Octane MCT oil in it for energy boosting brain power… plus grass-fed butter for brain, skin, and gut health, and coconut oil which also benefits brain and body in many ways.
And… of course, it has matcha green tea powder in it which is so ridiculously fabulous for our health, too. So good. So good. So good.
Can I take a moment to enjoy the vibrant and beautiful color?! I love it.
On days that I’m not having Bulletproof Coffee, I opt for a couple of small scoops of this alongside some black coffee. Flowing and glowing energy is the result for me. You could even blend them together (black coffee and the Matcha Breakfast Coconut Ice Cream for a Bulletproof-style beverage. I’m so glad Dave Asprey shared his Bulletproof Coffee recipe with the world).
Recipe: Matcha Breakfast Coconut Ice Cream (Low-Carb)
Yield 1 pint
6 raw pasture-raised egg yolks
2 tablespoons Brain Octane MCT oil
10 drops vanilla (<– I used this)
6 tablespoons grass-fed unsalted butter, softened
6 tablespoons coconut oil
1 tablespoon matcha green tea powder
2 oz sweetener (I used USA birchwood xylitol)
1/2 cup cold spring water (<– I love Castle Rock)
Pinch sea salt
Blend everything together and transfer to an ice cream maker. Follow the manufacturer’s instructions. If you don’t have an ice cream maker simply pour the mixture into a glass dish, cover, and freeze. (I still want this ice cream maker… hint hint, Greg!)