Who said that healthy things cannot also be delicious? Today we see how to make a tasty and antioxidant-rich ice cream at home. Ice cream with hazelnuts, cocoa and matcha green tea is in fact a concentrate of particularly stable polyphenols, thanks to the selected ingredients, which have been shown to retain their properties longer than others, and to the low temperatures of preparation and storage of the ice cream. An ice cream of this type has been shown to counteract free radicals, aging processes, protect the cardiovascular system and also improve sports performance, as emerged from a study published a few years ago in the journal Nutrition by a group of researchers of University of Rome Tor Vergata (Sanguigni et al, Nutrition, 2017).
150 grams of hazelnuts
400 ml of coconut milk or another plant based milk
2 tablespoons of unsweetened cocoa powder
1 tablespoon of matcha green tea
70 grams of whole cane sugar
Blend the hazelnuts until they form a creamy mixture. It will take 20-30 minutes, interrupt often to remove the hazelnuts from the walls and to let the blender rest. Then add the unsweetened cocoa, green tea and sugar, blend again to mix. Incorporate the coconut milk. If you have an ice cream maker, pour the mixture into the ice cream maker and start the program, otherwise pour the mixture into a container and place it in the freezer, after an hour take the mixture again and turn it with a spoon, place in the freezer for another hour then stir again with a spoon, repeat the procedure one more time. Serve the ice cream in bowls garnished with coarsely pounded hazelnuts and berries.