Matcha Waffle Ice Cream Sandwiches
These fluffy and crispy Matcha Waffle Ice Cream Sandwiches make the perfect summer treat when layered with coconut milk ice cream. The matcha infused waffles are suitable for a completely healthy breakfast. They're nut free, gluten free, and dairy free, and full of my favorite super-powder, matcha. Eat them for breakfast guilt free, or indulge in an afternoon summer treat by layering them with dairy free, low sugar ice cream.
- 1 cup 1 cup 1 cup Cassava Flour, sifted
- 2 Tbsp 2 Tbsp 2 Tbsp Collagen, can be substituted for 2 Tbsp cassava flour
- 2 Tbsp 2 Tbsp 2 Tbsp Unflavored Gelatin, Beef, Great Lakes brand
- 2 tsp 2 tsp 2 tsp Matcha Green Tea Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Baking Powder
- 0.2 tsp 0.2 tsp 0.2 tsp Sea Salt
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Palm Sugar
- 2 whole 2 whole 2 whole Eggs, Pastured
- 0.5 cup 0.5 cup 0.5 cup Tin Star Cultured Ghee, can be substituted for coconut oil
- 0.5 cup 0.5 cup 0.5 cup Coconut Milk
- 1 cup 1 cup 1 cup Water, divided into 1/2 cups
- 2 cups 2 cups 2 cups Almond Milk Ice Cream, softened
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your waffle iron. My iron needed to be at the highest temp for the inside of the waffles to cook through, but every iron is different. If you're unsure, I suggest testing this out on medium heat first, and increase/decrease the temperature as needed.
- Whisk together all dry ingredients in a large bowl: cassava flour, collagen, gelatin, matcha, baking powder, sea salt, and coconut sugar.
- In a medium sized bowl, combine the eggs, ghee, coconut milk, and 1/2 cup water.
- Add the wet ingredients to the dry, and whisk to combine. Be careful not to over mix.
- Depending on the consistency of your mixture, you'll likely need to add 1/4 cup+ water to your mixture. Mine ended up needing an additional 1/4 cup the first time I made it, and an additional 1/2 cup the second. I suggest adding 1 Tbsp of water at a time, until the consistency is thicker than pancake batter, but is still able to pour onto your waffle iron
- Add about 1/4-1/3 cup of waffle mix to your preheated waffle iron depending on the size. Mine was thick enough that the batter needed to be spread around a bit in the iron.
- Cook until golden brown and crispy. Serve warm as a healthy breakfast, or let cool for Matcha Waffle Ice Cream Sandwiches.
- For Matcha Waffle Ice Cream Sandwiches, layer about 1/2 cup of almond milk ice cream between two waffles. Repeat for remaining waffles.
- Place Ice Cream Sandwiches in freezer to harden (about 1-2 hours).
- Remove Ice Cream Sandwiches from freezer and slice at a diagonal.
- Garnish with fresh blueberries (optional) and serve straight from the freezer.
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