We're still open! Read our COVID-19 updates.
Free shipping on US orders $100+
15% off your first order when you subscribe. Sign up now.
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipe: Vegan Matcha Green Tea Ice Cream

    Recipe: Vegan Matcha Green Tea Ice Cream

    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.


    1. Combine the sugar, matcha powder, and salt in a small bowl. Whisk together, to break up some of the matcha powder clumps.
    2. In a medium-sized pot, stir the sugar mixture into coconut and almond milks, whisking often, over medium heat.
    3. Keep whisking the mixture until it begins to foam, then remove it from heat.
    4. Pour into a medium bowl and let sit for 20 minutes.
    5. Refrigerate the mixture for 1-2 hours, until completely cooled.
    6. Remove from refrigerator and whisk to incorporate the layer of "skin" that has formed on the top of the mixture.
    7. 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.
    8. Place in freezer for at least 2 hours to harden.
    9. Enjoy!

    May Flowers: 10 Edible Floral Treats to Nom This Spring

    May Flowers: 10 Edible Floral Treats to Nom This Spring

    May flowers are here! Inspired by the blooming beauty (and my ever-present sweet tooth), I've put together a list of yummy edible floral treats to make this season:
    1. Crystallized Flowers via Leite's Culinaria.
    4. Rosewater Panna Cotta via Sips and Spoonfuls.
    5. Spring Flower Lollipops via Sprinkle Bakes. 
    6. Cake with Edible Flowers via designlovefest.
    8. Rosey Rocky Road Raw Brownies via Ascension Kitchen.
    9. Floral Marshmallows via Proper.
    10. Color Blocked Chocolate via Paper & Stitch.

    What are you making with all the flowers popping up?