Matcha Vegan Ice Cream

Ingredients:

• 120g Coconut Water
• 580g Coconut Milk
• 300g Fuchs Matcha Ice Cream Base

Steps:

1. Add all ingredients to a blender.
2. Blend for 5 minutes. Add contents to a pot.
3. Over medium heat, bring the blend to 190°F.
4. Pour mixture into a container and store in the refrigerator for 6- 24 hours.
5. Pour mix into a bowl and whip with a whisk or hand mixer for two minutes.
6. Pour mixture into an ice cream machine and spin until frozen; roughly 45 minutes.