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Recipe for "Green Tea Vegan Coconut Ice Cream"

Tips

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.

Ingredients

Coconut Milk 400ml
Almond Milk 1 cup
Matcha Green Tea Powder 3 tbsp
Pitted Medjool Dates 1/2 cup
Maple Syrup 1/3 cup

Instructions

1

Place coconut milk, almond milk, matcha, dates and maple syrup in a blender and blend until well combined.

2

Taste and add more green tea powder, dates or maple syrup if need.

3

Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker

4

And operate according to manufacturer's instructions.

5

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.

6

Be sure to set out 20-30 minutes before serving to allow to soften.