Green tea ice cream! Such a wonderful treat… cool and creamy but not overly sweet, with the rich flavour of matcha green tea. After my recent purchase of an ice cream maker, I have been experimenting with delicious homemade vegan ice creams. I’m still tweaking some other recipes, but this green tea ice cream turned out beautifully. It’s just like the ice cream in a Japanese restaurant, which I have so missed since giving up dairy and eggs.
This recipe uses an ice cream maker, but if you’d like to try it and don’t have one, try these tips for homemade ice cream without a machine.
- 2 cans (400ml each) coconut milk
- 1/3 cup very hot water
- 2 tablespoons matcha green tea
- ¾ cup white sugar (or a little more or less, to taste)
Whisk the matcha powder into the hot water to dissolve it as much as possible. Whisk the sugar into the coconut milk, then add the matcha mixture and whisk the whole thing until you’re sure the matcha and sugar have dissolved.
Transfer to an ice cream machine and follow the machine’s directions. After about 25-30 minutes, the ice cream will have a soft texture. Transfer it to a freezer-safe container and freeze about 30 mins to firm it up before serving.
This ice cream does freeze rather hard, so if it’s been in the freezer for longer than a couple of hours you may wish to give a few minutes at room temperature to soften before scooping.