Vegan Matcha and Chocolate Chip Ice Cream

I really want to work on my ice cream making techniques.  My ice cream always tastes great, but I would like the consistency to be creamer. When it comes to flavors, I plan to be more creative.  Cookies, fruit, nuts, chocolate, and caramel!  It's going to be a sweet and yummy spring!


1 can of organic full fat coconut milk
1/2 cup organic coconut milk
3/4 cup organic pure maple syrup
1-2 T organic culinary grade matcha 
1/2 cup vegan chocolate chips 

 Place all ingredients into a Vitamix or blender and process until completely smooth.

Pour liquid into your ice cream machine and churn until the mixture becomes very thick.  While machine is still running add chocolate chips.  Once the chocolate chips have been fully incorporated stop the machine. Scoop out the ice cream into a glass container and seal with lid.

Let the ice cream freeze for at least 2 hours before enjoying.


Organic Blackberry Jam

A lazy Sunday morning begs for waffles topped with homemade sweet jam.  Actually, this recipe is a two-for-one.  Once you make the jam you are supposed to let it firm up to a jam consistency, but if you use it right away while it's still warm you have more of a syrup consistency.

Either way, its delicious!


12 ounces organic fresh blackberries, washed and dried
1/2 cup organic pure cane sugar
2 T arrowroot powder
3 T cold water


Place the blackberries and sugar into a small saucepan over medium low heat.  While the berries are slowly cooking, and the sugar is melting, mix the arrowroot powder with the cold water.

Gently stir the berries; the sugar should be totally dissolved at this point.  Add the arrowroot mixture and stir to combine.

Let the mixture come to a slight boil for 2-3 minutes.  Remove from heat and use right away, or pour into a sterilized glass jar, seal and leave on your counter to firm.  When the jar is cool to the touch refrigerate jam.  

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