Green Tea Coconut Milk Ice Cream Food

GREEN TEA COCONUT MILK ICE CREAM

Steps:

• Add all of the ingredients to a high-powered blender and blend until all the matcha chunks have dissolved (Note: If you have trouble getting the matcha to dissolve, you can heat the mixture on the stove top and whisk until combined. Be sure you refrigerate the mixture until completely cold before proceeding).
• Pour the green tea ice cream base into your ice cream maker, following your ice cream maker's instructions (my ice cream maker requires me to freeze the bowl overnight before use). Allow the ice cream to churn until very thick, about 30 to 40 minutes. Either enjoy the ice cream like soft serve straight out of the ice cream maker, or transfer to a freezer-safe container and freeze 2 to 3 hours, until completely frozen.
• When ready to eat, thaw the ice cream for 10 to 15 minutes, or until softened. Serve heaping scoops and enjoy!

GREEN TEA COCONUT ICE CREAM

Steps:

• Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more green tea powder, dates, or honey.
• Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer's instructions.
• 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.
• Be sure to set out 20-30 minutes before serving to allow to soften.
• If you don't have an ice cream maker, simply pour the "batter" into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.
• 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.

GREEN TEA COCONUT MILK ICE CREAM (LOW-GI)

Steps:

• In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
• Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
• When the liquid is cooled, chill it in the freezer for 30 minutes.
• Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
• If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
• Infuse love and serve or store in the freezer.

THAI COCONUT MILK ICE CREAM

Steps:

• Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.