Boyfriend and I are obsessed with green tea ice cream. We have it every time we eat at a Japanese restaurant, but that isn't nearly enough, so I decided to try making it at home. It took a fair amount of research and attempts before I got it right, but I think I've nailed it. I use the ice cream maker attachment for my KitchenAid, but you can use any ice cream maker for this recipe.
Matcha Green Tea Ice Cream — makes about 10 servings.
- 2 cups cups full-fat coconut milk, divided from water
- ¾ cup almond milk
- 1 cup raw sugar
- 2 tbs matcha powder
- ¼ tsp salt
If you're wondering, "What the heck is matcha powder?" — it's just powdered green tea. Ever had green tea at a Japanese restaurant and noticed the powdery tea at the bottom of the cup? That's what this is. Based on the recipe research I did, it seems like the strength varies. The first recipe I tried called for half the amount of dairy and twice the matcha powder I used here and it was very, very bitter. I bought mine via Amazon, but your local Asian grocery store should also carry some.
- Combine the sugar, matcha powder, and salt in a small bowl. Whisk together, to break up some of the matcha powder clumps.
- In a medium-sized pot, stir the sugar mixture into coconut and almond milks, whisking often, over medium heat.
- Keep whisking the mixture until it begins to foam, then remove it from heat.
- Pour into a medium bowl and let sit for 20 minutes.
- Refrigerate the mixture for 1-2 hours, until completely cooled.
- Remove from refrigerator and whisk to incorporate the layer of "skin" that has formed on the top of the mixture.
- Pour into ice cream maker and churn for 20-25 minutes (according to your ice cream maker's instructions), or until the consistency of soft serve ice cream.
- Place in freezer for at least 2 hours to harden.