Vegan Matcha Green Tea Ice Cream
Make with or without mint and chocolate chips to vary your desert experience and satisfy your sweet tooth. While you certainly can use our Ceremonial Grade Matcha Powder this may be an expensive choice when everyday matcha will work fine and may have a more intense flavor. Enjoy the great taste of matcha ice cream with vegan friendly substitutes.
- 3/4 cup cream of coconut milk (see below)
- 1/2 cup soymilk (plain or vanilla)
- 1/2 package silken tofu - 6-7 ounces
- 1/2 cup agave nectar or brown rice syrup
- 2 tbsp matcha powder
- Optional: 1/2 tbsp vanilla extract
- Optional: 1/2 tbsp mint extract
- Optional: 1/2 cup chocolate chips
Put a can of coconut milk in the refrigerator for at least 10 hours, but it hardens better overnight. The cream rises to the top of the can, so do not shake the can when you take it out. Open the can with a standard can opener and spoon out the cream into a measuring cup. The remaining items freeze nicely and can be saved to use in other recipes. Add all ingredients into a blender and blend until everything is incorporate and smooth (usually about 3-5 minutes). Put back in the refrigerator until the temperature is 40 degrees Fahrenheit (assuming everything you use came out of the freezer this only takes about 3 hours). The matcha may separate if you leave this overnight in the refrigerator, just lightly whisk by hand before pouring into your ice cream maker. If you want, add by hand ½ tbsps. vanilla extract and 1-2 tbsps. mint extract based on your preference, just before pouring into the machine. About 10-15 minutes into churning you can add ½ cup of your favorite chocolate chips.
Want to explore more cooking with tea options? We have a full page devoted to some of our favorite tea recipes.