Strawberry meets matcha in this spin on a classic affogato. It’s as simple as pouring creamy matcha over a frozen scoop of our Oregon Strawberry Ice Cream. Top it off with some white chocolate as an added bonus.
Place three scoops of Tillamook Oregon Strawberry Ice Cream in four small cups, each. Place in the freezer.
Microwave the white chocolate chips and coconut oil in a microwavable bowl on high until melted (about one minute). Stop to stir every 30 seconds.
Line a plate or small baking sheet with parchment paper. Scoop one tablespoon of the melted white chocolate mixture onto the parchment.
Create a feather-like shape by swiping the center of the white chocolate away from you with the back of a spoon. Repeat with the remaining white chocolate until you get four feathers total. Place in the refrigerator until ready to use.
Whisk together the matcha and one-fourth of the hot water in a small bowl for about one minute, or until no clumps remain.
Whisk in the remaining hot water until the matcha is dissolved and the liquid is frothy.
Remove the ice cream and white chocolate feathers from the freezer and refrigerator. Pour the matcha mixture evenly over the ice cream and garnish with the white chocolate feathers.
