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 1/3 cup)
¼ teaspoon xantham gum
2 tablespoons liquid chlorophyll (optional: for a richer green color)
For the pistachio praline:
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
1/3 cup shelled pistachios
pinch of sea salt
Instructions
In a high-speed blender, combine canned coconut milk, unsweetened coconut milk, maple syrup, matcha powder, and dates until everything is well combined. If you are using the liquid chlorophyll, you will want to blend this in as well.
Then, stir in the xantham gum.
Move the mixture into the refrigerator to chill for 2 hours. *If you let it sit overnight, it will turn into a mousse!)
Then, turn on your pre-chilled ice cream maker.
Pour in the mixture, and let it churn for 20-25 minutes, until it reaches your desired consistency.
Next, make the pistachio praline. Place a medium saucepan over medium heat.
Add a tablespoon of the (1/4 cup) coconut oil to the pan and add the shelled pistachios. Toss around to coat in the oil and keep moving the pan around in order to roast the nuts, without burning them.
When the pistachios begin to slightly brown, add in the honey and maple syrup. Mix well with a spatula.
Once this mixture begins to thicken a bit, add in the coconut oil and coconut butter. Continue mixing with a spatula, in order to prevent the coconut butter from burning and sticking to the sides of the pan.
Next, add in the cinnamon, vanilla extract and pinch of sea salt.
Once everything has been combined well, turn the heat to a low simmer for 4-5 minutes and let the mixture thicken a bit.
While this is happening, line a 8×8 baking dish with parchment paper. Make sure you press the parchment down into the sides of the baking dish.
Pour the pistachio mixture into the parchment-lined dish and use a spatula to spread the mixture into all of the corners of the pan. You will want an even layer.
Place this dish into the freezer for at least an hour. The mixture will be hard, yet chewy when it is done setting.
Use a knife to break it into pieces, and serve it with the green tea ice cream.