Guest Post: Green Tea Ice Cream with Pistachio Praline

Guest Post: Green Tea Ice Cream with Pistachio Praline

Excited to have Monica from The Movement Menu on the blog today to share her amazing ice cream recipe! We haven’t exactly hit summer here in Colorado, it snowed on Sunday, but I am ready for it. Ready for tank tops, ready for ice cream, ready for patios, and ready for late night BBQ’s. Oh, and ready to be tan. I mean…ready to get more Vitamin D. If you’re craving summer, you’re going to love this ice cream recipe that has an extra treat on the side! Enjoy!


Summer is near, and my ice cream churner is already exhausted. Lately, I have been ogling over anything and everything matcha flavored. Whenever I grab sushi, I’m always tempted to finish off my meal with a bowl of green tea ice cream. However, we usually go to all-you-can-eat so it is rare that I have room in my belly. That’s why I am so overjoyed and relieved that I finally made green tea ice cream at home.


  • 18 ounces full fat canned coconut milk
  • ½ cup unsweetened coconut milk (from the carton or homemade)
  • ¼ cup grade b maple syrup
  • 2 tablespoons pure matcha powder (start with 2, and add ½ tablespoon if it isn’t strong enough for you)
  • 6-8 dates (enough to fill ⅓ cup)
  • ¼ teaspoon xantham gum
  • 2 tablespoons liquid chlorophyll (optional: for a richer green color)
  • ¼ cup grade b maple syrup
  • ¼ cup raw honey
  • ¼ cup coconut oil
  • ¼ cup coconut butter (coconut cream concentrate or coconut manna)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ⅓ cup shelled pistachios
  • pinch of sea salt
Read the whole recipe on PaleOMG - Paleo Recipes