Green Tea Coconut Ice Cream

Name: Green Tea Coconut Ice Cream
Total time: 60 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 14 -ounce can quality full-fat coconut milk ((splurge on the good stuff)); 1 cup unsweetened vanilla almond milk; 2 -3 Tbsp matcha green tea powder; 1/4 cup pitted medjool dates; 1/4 cup honey ((or maple syrup for vegan)); 1/4 tsp xanthan gum

Creamy, green tea ice cream with a coconut-almond milk base and sweetened with honey and dates. Creamy, earthy, so delicious.

⏱️ 60 min 🔪 Prep: 60 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

8 servings

1 14 -ounce can quality full-fat coconut milk ((splurge on the good stuff))
1 cup unsweetened vanilla almond milk
2 -3 Tbsp matcha green tea powder
1/4 cup pitted medjool dates
1/4 cup honey ((or maple syrup for vegan))
1/4 tsp xanthan gum

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.