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5-Ingredient Matcha IceCream-And It’s Dairy Free!!

Matcha Ice Cream

I’ve really been on a matcha kick with THIS and THIS post.  It seems like the more I drink it, the more I love it.  Not to mention the immense benefits of getting into a matcha habit.  Sustained energy, loads of antioxidants and increased metabolism are just a few of the reasons to develop a matcha habit.

Today, I’m sharing what was a total experiment.  I actually had matcha ice cream in mind but I didn’t really think it would turn out since I wasn’t using dairy and matcha does taste like green tea and is a bit bitter for a sweet treat.  However, I was super excited with the outcome and am on to more recipes using coconut milk in place of cream in ice cream recipes!

This is a really simple recipe but the first thing you must not skimp on is the coconut milk.  You can not use plain coconut milk. You must buy the coconut milk in a can because it has a thick layer of coconut cream along the top.  This is what gives coconut milk ice-cream such a creamy taste!  Also, if you just aren’t sold on green tea flavored ice-cream, omit it and add fruit or even raw cacao powder!  I used coconut sugar which has a taste that is a bit different then regular sugar.  You could use raw, organic sugar though.  It’s not as good, health wise but it would work.

I used an indoor ice-cream maker and am not sure how it would work with an outdoor ice cream maker so proceed at your own risk if you aren’t going to use one like THIS.

Matcha Ice Cream Recipe:

1 can of coconut milk

1 tbsp. matcha powder (find it HERE)

1/2 cup coconut sugar or raw sugar

1 tsp. vanilla extract

Cinnamon to taste-I love a ton-so it just depends on your taste.

Directions:

  1. Be sure your barrel is frozen-this is key to any ice cream recipe.
  2. Add all your ingredients into a blender and blend until creamy and smooth.
  3. Transfer mixture to your barrel and turn on ice cream maker.
  4. Monitor the progress-it took about 15 minutes to thicken mine up.
  5. Transfer to a freezer safe container.  Allow ice cream to freeze in the freezer for at least 1-2 hours before serving.
  6. If you aren’t serving and you’re just going to eat it yourself, you can eat it immediately, it will just be messy and soft.

5 Ingredients Matcha Ice Cream

Your quality of matcha tea is very important. I get mine from Mountain Rose Herbs HERE.

Do you have a healthy ice cream recipe? Please share! Since school is finally out, I’m trying hard to keep the girls snacks healthy without depriving them so this recipe (minus the matcha for them) is perfect timing!

xx, Jenni

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