Ingredients for 6 servings:

• 1 sp matcha
• 50g (1.8 oz) dark chocolate (85% cocoa)
• 1 tsp guar gum
• 100g (3.5 oz) coconut chips
• 250ml warm water (50°C / 122°F)
• 3 tbsp agave syrup

1. Pour the warm water over the coconut chips and let them soak for about 10–15 minutes to create a flavorful coconut water.
2. Then add the coconut water, matcha, agave syrup, and guar gum to a blender. Blend until the mixture is as smooth as possible.
3. Chop the dark chocolate into small pieces and gently fold it into the coconut-matcha mixture.
4. Pour the mixture into a freezer-safe container and place it in the freezer for at least 3–4 hours. For a firmer consistency, you can also freeze the ice cream overnight.
5. Let it thaw briefly before serving. This will make the ice cream wonderfully creamy again.

Sources:

Quellen: 

Digitals, N. (2025). Matcha Revolution 2025: Global Matcha Trends, Health Benefits, Recipes, and Business Guide: “The Complete Guide to Matcha Drinks, Wellness Benefits, Café Culture & Starting Your Own Matcha Business”. Pamarthi krishna sayee.

Kendrick, G., & Ghogomu, D. (2025). Cacao Ceremony: A Guide to Sharing the Medicine of the Heart. Aeon Books.

Komatsudaira, Y. (2023). Japanese Superfoods: Learn the Secrets of Healthy Eating and Longevity - the Japanese Way! Tuttle Publishing.

Preedy, V. R., & Patel, V. (2024). Tea in Health and Disease Prevention. Elsevier.

Zhang, M., Zhang, H., Jia, L., Zhang, Y., Qin, R., Xu, S., & Mei, Y. (2024). Health benefits and mechanisms of theobromine. Journal of Functional Foods, 115, 106126. Source