Matcha Affogato (no-churn)

My arms are full of babies this week! I'm currently working a week at the newborn nursery, and I see tiny hands and feet all day. I'm not one for babies usually, but I see their scrunched up faces and rolling chubby folds in their arms and I just melt. Omgee, my womanly hormones must be finally kicking in. I'm learning so many life lessons every day from the nurses and residents (that is if I ever decide to have children), that I almost feel like a regular baby expert haha! Then I see the faces of exhausted mums and dads and they're so tired that even their words are slurring... and I think, yea... I have no idea what having a child is like :P

But seriously, all my friends are getting married or having babies. There must be something in the water, or I'm just becoming an old fart. Although, med school has me all tied up for the next gazillion years, so I better freeze my eggs now!  

It's becoming almost unbearably hot and humid in Richmond. I get to the hospital at the crack of dawn and it is still so stiflingly hot. Sometimes I wish I had a gigantic ice cooler strapped to my chest while I walk to school. I just crave all things cold, so I've made this cooling dessert just for summer. It's a play on an Italian dessert called affogato (literally translates to "drowned"), where you take one scoop of cold vanilla gelato and then dump a shot of hot espresso over it.



This is my matcha take on the popular affogato dessert. A cold scoop of no-churn coconut matcha ice cream, topped with a shot of freshly whisked matcha!

Matcha Coconut Affogato
makes 6 servings

2 cans coconut milk or 1 can coconut cream (refrigerated overnight)
2 tsp vanilla
1-2 tbsp Panatea matcha (add to your discretion, I really like it strong so I even go up to 2-3tbsp)
1/2 cup sweetened condensed milk
1/4 cup honey (optional: adjust to taste)

1. Take out refrigerated coconut milk, open one side of the can and scoop out ONLY solid portion into a mixing bowl. Save left over coconut water for shakes or just drink it! Whisk on high speed until light and fluffy.
2. Whisk in vanilla, matcha and condensed milk. If it seems a little liquid-y, it's okay... it seems to freeze just fine!
3. Fill up a pint container, freeze overnight. When ready, allow to thaw outside a little so it is easier to use an ice cream scooper
4. Whisk 3 tbsp boiling water and 1 tsp of matcha powder in a small bowl. Scoop 1/2 cup ice cream into a short glass or small dessert bowl. Pour 1 hot matcha shot over ice-cream and serve immediately.

Disclaimer: This post is in partnership with panatea matcha. All opinions are my own.