Green Tea Coconut Ice-Cream

I have been doing a cleanse where I can’t eat sugar, gluten, dairy, or other foods. You may know that I am a BAKER who has a sweet tooth. It’s been, to put it mildly, a struggle. It was a fruitful and eye-opening struggle, but it was still a struggle.

What can a girl who is cleansing do if she gets a bad ice cream craving? You can make a healthy alternative that is perfectly acceptable when eaten in moderation. I am still working on the moderation” part but I will give you an update next week after my ice cream recipe. ).

The recipe was much better than I had expected, considering it contained no refined sugar or dairy. The rich, full-fat almond milk and the unsweetened coconut milk combine to form a creamy, thick base. Honey and dates provide a natural sweetness. Green tea (we used Matcha powder) adds both color and flavor.

What is Matcha?

Matcha is a powdered green tea that contains 137 more antioxidants than green tea. Matcha is made from the whole leaf of the camellia Sinensis tea plant. Matcha has been part of Japanese tea ceremonies for centuries. It is now widely consumed in tea lattes and smoothies.Dessertss and snacks are also popular.

If you are vegan or don’t want to use honey and have no dates, you can modify this recipe. You can substitute raw sugar and replace the dates with honey. You can reduce the sweetness to get a more vibrant, less sweet green tea flavor. It’s cool that the batter doesn’t contain eggs, so you can taste it while you dip. No heating is required; it is just a food processor or blender. Simple, simple. You must use high-quality coconut milk and not the generic brand that is $1 cheaper. It will not be as creamy. When I opened the can, a thick layer of coconut milk cream had settled on top. You’ll know when it’s good when you see a thick layer of coconut cream covering the milk portion.

The green tea taste was so strong it almost felt earthy or grassy. I was reminded of a trip to a Japanese restaurant where they served fried green ice cream as dessert. Mine is much healthier. Sorry, but this is the truth.

Ingredients

• Buy the best coconut milk.
• 1 cup vanilla almond milk, unsweetened
• 2-3 Tbsp matcha green tea powder
• 1/4 cup pitted Medjool dates
• 1/4 cup honey or maple syrup (for vegans)
• 1/4 tsp xanthan gum

Instructions

• Blend coconut milk, dates, honey, almond milk, and matcha in a mixer until well combined. Add the xanthan and mix. Add more dates, green tea powder, or honey to taste.
• Pour into an ice cream maker that has been pre-chilled. Pour into a pre-chilled ice cream machine, and follow the manufacturer’s directions.
• After churning, you can eat the soft serve or place it in a container that is freezer safe and allow it to harden for 4 to 6 hours.
• Set out the food 20-30 minutes in advance of serving.
• You can make ice cream without an ice cream maker. Pour the “batter,” cover it, and freeze. Stir/whisk about every hour to aerate.
• The frozen product will be kept for about a week. Fresh is best. It would probably be delicious with pomegranates or fruit compote.