Summertime calls for delicious frozen treats, and what better way to indulge than with a sugar-free and dairy-free option?
In this blog post, we'll explore a delightful recipe for Matcha Ice Cream Lollies that is perfect for those following the Candida diet. With their gorgeous sage green colour and creamy texture, these lollies will satisfy your sweet cravings without compromising your health goals.
💕 Why You'll Love This Recipe
- A guilt-free treat: These Matcha Ice Cream Lollies are completely free from sugar and dairy, making them suitable for those on the Candida diet or looking for healthier dessert options.
- Refreshing and delicious: The combination of matcha green tea and creamy coconut creates a delightful flavour profile that is both invigorating and satisfying.
- Easy to make: With just a few simple ingredients and a silicone ice lolly mould, you can whip up these lollies in no time. They require minimal effort and offer maximum enjoyment.
What is it, and how is it different from coconut milk? Creamed coconut is made from puréed coconut meat and has a higher fat content (around 80%) compared to coconut milk. This high fat content is essential for creating a creamy texture in the ice cream lollies. Ensure you choose a brand without emulsifiers and stabilisers.
This delicious sugar and dairy free coconut matcha ice cream recipe is a perfect excuse to add more candida fighting coconut to your diet!
Matcha Green Tea
Matcha green tea is a powdered form of green tea leaves that offers numerous health benefits, especially for those following the Candida diet.
The earthy, flowery flavour pairs beautifully with the smooth and creamy coconut.
Benefits of Matcha Green Tea on a Candida Diet
- High in antioxidants: Matcha is rich in antioxidants that help protect the body against oxidative stress and promote overall wellness.
- Boosts metabolism: Matcha contains catechins, which have been shown to increase metabolism and support weight management.
- Enhances detoxification: Matcha has detoxifying properties that can aid in cleansing the body and supporting liver function.
If you don't have matcha tea on hand, you can substitute it with spirulina powder to achieve a similar vibrant green hue and additional nutritional benefits.
In this recipe, we use powdered xylitol as a sugar substitute. Xylitol is a natural sweetener derived from birch trees. It has a low glycemic index and is suitable for those following the Candida diet as it will not fuel candida.
By using powdered xylitol over granulated, we ensure that it incorporates easily into the ice cream mixture, providing a smooth and consistent sweetness.
Optional Unsweetened Dark Chocolate Topping
For an extra touch of indulgence, you can melt unsweetened dark chocolate and dip or drizzle the lollies with it. This adds a delightful contrast to the creamy matcha flavour.
I like to use my own sugar free chocolate recipe so that I have complete control of the ingredients.
If you do not want to make your own chocolate, however, you can substitute with 120g of unsweetened chocolate which will be enough to half-dip six ice creams.
Additionally, you can top the lollies with toasted coconut flakes, crushed nuts, or cacao nibs before the chocolate sets, enhancing both the taste and visual appeal.
- You will need a silicone ice lolly mould and popsicle sticks for this recipe.
- In a bowl, whisk together the creamed coconut, powdered xylitol, matcha powder, and salt until well combined.
- Pour the mixture into the ice lolly moulds, leaving a little space at the top for expansion.
- Place the mould in the refrigerator, and let it chill for 1-2 hours – this step helps to reduce the formation of ice crystals as the ice cream will freeze more quickly once in the freezer.
- Transfer the mould to the freezer to allow the lollies to set completely.
- Once frozen, carefully remove the lollies from the moulds and either enjoy as is or dip or drizzle with some melted unsweetened dark chocolate. Before the chocolate sets, you can also sprinkle additional toasted coconut flakes, crushed nuts, or cacao nibs to add extra texture and flavour.
🍫 Chocolate Coating
Wondering how much chocolate topping to add? My personal recommendation is to half dip the ice creams.
I tried fully dipped, half dipped and plain. I found that fully dipped was just a little too chocolatey and meant that you could not enjoy the subtle aromatic matcha flavour. It also left me feeling far too full! So unless you are an intensely dark chocolate lover, you might find it’s a bit too much to fully dip!
I also loved the completely plain version as you really get to enjoy the soft matcha flavour and it feels very light and refreshing. Plus, you could then eat them as a more regular snack.
The dipped version is still great for that extra level of indulgence every so often. Why not give all the different options a try and see which you prefer!
⚖️ Calorie Information
I’m not usually calorie focused, as I find if you eat predominantly whole, unprocessed foods it is easier to eat intuitively. However, I was interested in comparing the calorie information of these homemade, candida-diet friendly ice creams with the well-known Magnum ice cream. This information might also help you to decide how much chocolate you want to add.
See the breakdown below:
- Plain (no chocolate topping) = 165 kcal, 1g of sugar
- Half dipped with my homemade chocolate topping (recommended) = 280kcal, 1.35g sugar
- Fully dipped with my homemade chocolate topping = 395kcal, 1.7g sugar
- Magnum Classic ice cream for comparison (100ml serving) = 230kcal, 20g sugar
The difference in sugar alone is massive! Plus, the ingredients list of a Magnum is highly processed and contains several artificial preservatives, stabilisers, and emulsifiers.
Once prepared, you can store the lollies in an airtight container in the freezer. Because this recipe does not contain any additional preservatives, the ice cream is at its best while fresh. However, they will store well for up to 3 months in the freezer.
💧 Why It's Important to Thaw the Lollies
It's worth noting that these ice cream lollies will freeze harder than traditional store-bought options made with sugar and dairy. This is because they don't contain additives or sugar which is used to control how the ice cream freezes. As a result, it's a good idea to thaw the lollies for 10 minutes before enjoying them. This allows the ice cream to soften and develop a creamy, melty texture, ensuring a more enjoyable and indulgent experience.
Indulging in a delicious ice cream treat doesn't have to mean compromising your health goals. With these Sugar-Free Matcha Ice Cream Lollies, you can savour the sweetness of summer while staying true to your Candida diet.
The combination of vibrant matcha green tea and creamy coconut provides a refreshing and satisfying flavour profile. Plus, by using powdered xylitol as a natural sweetener, you can enjoy guilt-free indulgence without worrying about sugar overload.
Make a batch of these lollies, keep them in your freezer, and whenever the craving for a cool treat strikes, you'll have a delicious and nourishing option on hand.
Matcha Ice Cream Lollies - Candida Diet-Friendly
- 1 Silicone ice cream mould
- 6 Popsicle sticks
- For the matcha ice cream:
- 400 ml tinned coconut cream 80% fat
- 50 g powdered xylitol
- 1-2 teaspoon matcha green tea powder
- ⅛ teaspoon salt
- For the chocolate covering makes enough to half dip 6 ice creams. Alternatively, use 120g unsweetened dark chocolate:
- 50 g organic cold pressed coconut oil
- 40 g raw cacao powder
- 20 g organic coconut flour
- 1 tablespoon powdered xylitol
- 1 teaspoon pure vanilla powder
- Optional extras: finely chopped hazelnuts desiccated coconut
- To make the ice cream lollies:
- Whisk together the matcha green tea powder, powdered xylitol, salt and coconut cream until well combined.
- Insert the popsicle sticks into your ice cream mould. Pour the coconut mixture into the ice cream mould.
- Place in the refrigerator to chill for 2 hours.
- Once chilled, freeze for up to 6 hours until the ice cream has completely set.
- Once frozen, carefully remove from the silicone moulds ready to add the chocolate dip.
- For the chocolate dip (can substitute with 120g unsweetened dark chocolate):
- Add all of the ingredients for the sugar free chocolate to a bowl. Place inside a larger bowl filled with freshly boiled water.
- As the bowl heats up and the coconut milk melts, stir the mixture until smooth.
- Transfer the mixture to a narrow and tall glass if needed.
- Dip the top half of the ice cream into the chocolate mixture one at a time.
- While the chocolate is still wet, sprinkle with your choice of desiccated coconut or chopped nuts.
- Allow 10 minutes for the ice cream to thaw before enjoying.