Description
Earthy matcha and creamy coconut milk combine in this dreamy ice cream. Sweetened with dates and honey, its a perfect end to any day.
Ingredients
Units
Scale
- 1 cups (237 ml) quality full-fat coconut milk
- 1 cups (237 ml) unsweetened vanilla almond milk
- 2-3 Tbsp matcha green tea powder
- 0.25 cups (59 ml) pitted medjool dates
- 0.25 cups (59 ml) honey
- 0.25 tsp xanthan gum
Instructions
- Place coconut milk, almond milk, matcha powder, dates, and honey in a blender.
- Blend at high speed for a couple of minutes until everything is combined, then taste and adjust sweetness as needed.
- Refrigerate the blended mixture for 30 minutes.
- Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions.
- Pour the ice cream into a freezer-safe container and freeze for 4-6 hours before serving.
- When ready to eat, let the ice cream sit at room temperature for 20 minutes to soften.
Notes
- For a smoother ice cream, strain the blended mixture through a fine-mesh sieve before churning.
- Adjust the amount of matcha powder to your preference; start with 2 tablespoons and add more for a stronger flavor.
- For vegan ice cream, ensure all ingredients used are certified vegan; some honey may contain non-vegan additives.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Churning
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25
- Sodium: 5
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 3