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Vegan Coconut Spirulina Ice Cream

Vegan Coconut Spirulina Ice Cream

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Serves: 10 Cooking Time: 15 min active, 2-6 hours inactive


  • 1 can organic coconut milk
  • 1/2 tsp organic vanilla extract
  • 2 cardamon pods, seeds removed and crushed
  • dash salt
  • 1 tbsp corn starch
  • 2 tbsp water
  • 1/4 cup maple syrup
  • 1 tbsp spirulina
  • 1/2 tsp matcha powder
  • 1 tbsp flaxseed
  • 2 tbsp Greek coconut yogourt
  • 1/4 cup crush walnuts (optional)



If you have an ice cream maker, make sure the bowl has been previously frozen the night before. An ice cream maker helps jump start the freezing process on the ice cream. If you dont, no worries, you can easily freeze this without an ice cream maker for at least 6 hours.


First take the cardamom pods and remove the seeds. Crush with a mortar and pestle or use the side of the knife pressing down against the pods on a cutting board.


Add the crushed cardamon and all ingredients except for the walnuts and place in a blender. Blend on high for 5 minutes. Take walnuts and add it into the mixture and pulse in blender a few times. '


Transfer contents to an ice cream maker before placing in container to freeze. If no ice cream maker is available, transfer to container and place in freezer ( remember to give it a stir twice in the first 3 hours of freezing so the nuts dont end up at the bottom of the container).


Due to the nature of the ice cream, its going to be a solid brick when removed from the freezer. Let it thaw at room temperature for at least 15-20 minutes before serving.

This is happening! Green, protein packed vegan ice cream. I made this for my moms birthday celebration and paired it with the Match Tea Cakes. When I tasted it during the churning process, I was a bit apprehensive about the reception amongst a bunch of European people who have no idea what Matcha is, and the horrors of the presentation of a bright green dessert. When in doubt, just go all in. Naturally, the bright green ice cream had to be paired with a subdued green matcha cake, and topped with yellow green kiwi. Lets call that dessert shades of green. The taste is extremely unique, your not quite sure whats happening but you keep going back for more to figure it out. Its not too sweet, theres a hint of richness but it doesn’t weigh you down as its easy to digest, and its green so the kid in you wants to play with it. The result shocked me a bit, people loved it so much they called it “fantastic, sublime, unique” and I was asked multiple times for the recipe, so here it is!

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