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Vegan Green Tea Matcha Ice Cream

1 Min Read
Vegan Green Tea Matcha Ice Cream
Updated on August 4, 2021

Ice cream is the quintessential summer treat, and is even better when we can make it ourselves at home using whole food ingredients and an easy recipe that doesn’t require an ice cream maker. During the fullness that comes with summer, it’s nice to keep kitchen projects simple and less complicated, and with just six ingredients and a few common kitchen tools you can have a smooth and creamy vegan ice cream at your fingertips.

Made with our Organic Green Tea Matcha mixed with creamy coconut milk and natural sweeteners, this herbal ice cream is herbalist-approved for when you need a revitalizing uplift to the day.*

Our Organic Green Tea Matcha is inspired by a traditional style of Japanese green tea called matcha iri genmaicha. We blend crushed sencha and finely powdered matcha with toasted rice to create a delightful mildly caffeinated tea, with an earthy and nutty flavor. Paired with the creaminess of coconut milk, this herbal ice cream not only satisfies the sweet tooth but provides a gentle pick-me-up on a hot summer’s day.*

matcha ice cream

Green Tea Matcha Ice Cream

Homemade, vegan ice cream that not only satisfies the sweet tooth but provides a gentle pick-me-up on a hot summer’s day.*

Serving Size: 6.0
Total Time: 5-7 hours, with freezing

Materials

Materials:

  • Saucepan
  • Strainer
  • Measuring cups and spoons
  • Ice cube trays, container for freezing or ice cream maker
  • *Optional: High speed blender if you do not have an ice cream maker
  • Serving bowls and spoons

Ingredients

Ingredients:

  • 6 Traditional Medicinals Organic Green Tea Matcha tea bags
  • 1 1/2 cup canned full-fat coconut milk
  • 1/2 cup (or 5 oz can) of additional coconut cream
  • 1/4 cup sweetener of choice: sugar, agave, or pure maple syrup
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract

Directions

  1. In a small saucepan gently heat the coconut milk, but do not boil.
  2. Cut open the tea bags and pour the contents into the coconut milk.
  3. Gently simmer for 15-20 minutes.
  4. Remove from heat and pour through a fine strainer or nut milk bag. Strain out the loose tea leaves and discard.
  5. Stir the rest of the ingredients together in a bowl. If you have an ice cream maker, transfer the mix to your ice cream maker and churn according to the directions for your machine.
  6. If you don’t have an ice cream maker, freeze the mix in ice cube trays or a low container. When fully frozen, remove from freezer and thaw for 5 minutes, blend the ice cubes in a high-speed blender like a Vitamix until creamy and soft.
  7. Serve immediately and enjoy. This ice cream is best the day of, but will keep in the fridge for about a week.

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