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Jack here, bringing you one of the many joys from our Japan travels – matcha ice cream.

We had no idea, before going, that green tea ice cream was even a thing. But the

minute you walk down the street in any touristy area, you’re guaranteed to see giant

fake green soft-serve cones outside of ice cream shops. Seeing something so American

and familiar as a giant fake soft-serve ice cream cone, but *green*, was, well, it made

me want to eat some. Fast forward through the trip, and Jeanine and I must have eaten

1 cone each every other day. So enough about us, it’s time to share one of our

favorites with all of you.

Of course, the “cream” in our ice cream continues to be coconut cream, and I have a

dirty secret. I love dairy, I love dairy ice cream – but I like coconut ice cream better.

There. I said it. Coconut ice cream is better than dairy ice cream. And this is coming

from the guy that is sometimes happy his wife is lactose-intolerant so that he can have

the cheese from her pizza.

Besides the coconut cream and matcha, the secret of this recipe is that we have some

maple syrup, vanilla, and a squeeze of lemon. All of these help to cut through the

natural bitterness that matcha (or any tea) has, and gives you a sweet ice-cream-y

dessert.

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5.0 from 2 reviews

Matcha Coconut Ice Cream

 

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Author: Jeanine

Cuisine: dessert

Serves: about 2 cups

Ingredients

1 can full fat coconut milk

1-2 tablespoons matcha (unsweetened, cooking grade)

½ cup sugar

2 tablespoons maple syrup

½ teaspoon vanilla

squeeze of lemon

1 tablespoon vodka (optional - to help texture once it’s frozen)

pinch of salt

Instructions

1. Make sure your ice cream base has been in the freezer for at least 12 hours, 24 is

best.

2. Whisk ingredients together until smooth. (If your matcha is lumpy, you can strain

the mixture before putting it into your ice cream maker). Pour into your ice cream

maker and churn according to manufacturers directions. Pour into a freezer-safe

container and freeze for at least 1-2 hours to firm up a bit.

3. If your ice cream has frozen over night, let it sit at room temp for 15 minutes to

soften again.

Notes

(white chocolate chips pictured are not vegan)

I used this Cuisinart Ice Cream Maker, although if you have a KitchenAid Stand Mixer, I

recommend getting the Ice Cream Attachment instead. (It works the same, it’s just

easier to store).