Matcha Cantaloupe Ice-Cream
Make creamy Matcha Cantaloupe Ice Cream with just a few simple ingredients. Frozen cantaloupe, Vanilla Matcha, dairy-free heavy cream, and a touch of maple syrup come together for an easy, refreshing homemade matcha dessert.
Ingredients
- 1 medium cantaloupe
- 1 cup dairy-free heavy cream, chilled
- 1 tbsp maple syrup or agave
- 3 tsp Morning Made Vanilla Matcha
Method
- Freeze the cantaloupe. Cut the cantaloupe in half, wrap each half tightly in plastic wrap, and freeze for at least 24 hours.
- Make the matcha cream. The next day, add the Morning Made Vanilla Matcha, chilled dairy-free heavy cream, and maple syrup or agave to a bowl. Mix until well combined.
- Add to the cantaloupe. Spoon half of the matcha cream over the frozen cantaloupe and let it stand for 2 minutes.
- Scrape. Using a spoon, scrape the frozen cantaloupe until the mixture starts to thicken and resemble ice cream.
- Finish. Add the remaining matcha cream and continue scraping until smooth and ice-cream-like.
- Serve. Scoop into bowls, serve immediately, and enjoy!
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