Matcha Coconut Ice Cream Recipes

MATCHA GREEN TEA ICE CREAM

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

VEGAN MATCHA LATTE WITH COCONUT CREAM

Steps:

• Whip coconut cream in a chilled bowl with an electric mixer until fluffy and doubled in volume, 30 seconds to 1 minute.
• Combine warm water and green tea powder in a cup; whisk until dissolved. Stir in agave syrup. Stir in soy milk. Spoon whipped coconut cream on top.

MATCHA COCONUT ICE CREAM

Steps:

• Place the matcha into a bone-dry, high-powered blender (like a Vitamix). Next, pour in the coconut milk, brown rice or maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine's instructions, churn it up. When ready, serve immediately.

GREEN TEA COCONUT ICE CREAM

Steps:

• Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more green tea powder, dates, or honey.
• Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer's instructions.
• Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.
• Be sure to set out 20-30 minutes before serving to allow to soften.
• If you don't have an ice cream maker, simply pour the "batter" into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.
• Will keep in the freezer for a week or so. Best when consumed fresh. I'm sure it would be lovely with pomegranates, fruit compote, or cacao nibs.