The birds are chirping outside. The flowers are in mid-bloom. And most notably, the ice cream shops have begun placing “we’re open for the season!” signs on their front doors.
It’s starting to feel like spring where I live in Canada! The first thing we typically do is go to the nearest ice cream shop and get our favorite flavor of ice cream scooped into a crunchy waffle cone.
Last year, I tried my first-ever Matcha Ice Cream and was instantly hooked! Don’t have a shop near you that sells Matcha Ice Cream? Learn how to make your own in the comfort of your own home. It’s super easy and calls for just six ingredients, including Vital Proteins Matcha Collagen, which combines collagen and matcha, two standout ingredients.
What I love about matcha is that it is packed with powerful antioxidants as well as L-theanine, an amino acid that promotes an “alert calm” in users, rather than a jolt and crash which is usually the case with other caffeine drinks. The collagen helps to support stronger hair, skin, nails, and joints. Our collagen is also flavorless and odorless and is easily soluble in hot and cold liquids and foods. So, all you’ll really taste is the matcha while still reaping collagen’s health benefits.
This Matcha Ice Cream recipe is so simplified and creamy you may want to eat it right out of the container. The best part is you can even eat it for breakfast or as a midday snack due to its whole-food ingredients.
If you are getting excited about the warmer weather and all the ice cream outings spring has to offer, then you’ll want to try out this recipe.
Yields 10 servings