Vegan Green Tea Ice Cream
The first time I tried green tea ice cream at a Chinese restaurant I loved it. I didn’t believe it could be home-made, and more than that to have a vegan version of it. It turns out that’s quite easy to prepare, even without an ice-cream machine!
There are different recipes out there, some very simple and other more complex. I started with the easiest I could find, with only four ingredients: coconut milk, vanilla extract, maple syrup and matcha powder. The result is not bad at all, but depending on the coconut cream you are using, you might need to tweak it by adding a banana to increase the creaminess of the texture.
- 2 cans of thick coconut milk or cream (just the solid part)
- 1 teaspoon matcha powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Separate the solid coconut cream from the coconut water (you can keep the water for other uses). Mix together all the ingredients with a food processor. If you obtain a lumpy texture like the one in the last picture, you might want to add a banana (just mix it together in the food processor again).
Transfer to a container and freeze for at least 2 hours. Take off the freezer at least 10 minutes before serving.
Enjoy your green tea ice cream!