Green Tea Vegan Coconut Ice Cream
Creamy, green tea ice cream with a coconut-almond milk base and sweetened with honey and dates. Creamy, earthy, so delicious.
Tips
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
| 400ml | coconut milk |
| 1 cup | almond milk |
| 3 tbsp | matcha green tea powder |
| 1/2 cup | pitted medjool dates |
| 1/3 cup | maple syrup |
Instructions
- 1
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Place coconut milk, almond milk, matcha, dates and maple syrup in a blender and blend until well combined.
- 2
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Taste and add more green tea powder, dates or maple syrup if need.
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- 3
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Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker
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- 4
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And operate according to manufacturer's instructions.
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- 5
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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.
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- 6
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Be sure to set out 20-30 minutes before serving to allow to soften.
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Recooks
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