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.
Happy Memorial Day! This weekend was beautiful in Connecticut! So, naturally I went tubing, and even with my best attempts to cover up with sunscreen, I still got a little burn. I used to keep a bottle of Aloe gel in the fridge, but I hate how sticky it gets, and it's usually got all sorts of toxic preservatives in it. So I came up with this not-so-sticky alternative: a spray, made with aloe juice, coconut oil, and the soothing essential oils of lavender and peppermint.
- 4 oz spray bottle
- 1/3 cup water
- 2 tbs aloe vera juice (not gel)
- 1.5 tbs fractionated coconut oil or sunflower oil - note: unlike regular coconut oil, fractionated coconut oil remains liquid at cooler temperatures so you can blend it here without the fear of it hardening.
- 6 drops lavender essential oil
- 2 drops peppermint essential oil
Using a funnel, add all the ingredients into your bottle, then shake it up and spray your sunburned areas. If you have it on your face, keep your eyes closed while you spray. Shake before each use. Because this contains water, you'll need to store it in the refrigerator. It will keep for 2 months.
What are you making with all the flowers popping up?