How to Make Matcha Green Tea Ice Cream (Dairy Free)
I went to a food entrepreneur seminar recently and an editor from the Food Network Magazine said something like this, “It’s easy to photograph a cheeseburger, but can you photograph a plate of refried beans and not have it look like sh*t?”. Words of the wise.
I haven’t tried to take any photos of refried beans lately, but as I held my camera in the evening summer sun today, I asked myself, gee, does this really look like ice cream?
Matcha ice cream has a cool refreshing taste and isn’t too sweet. Packed with antioxidants for a healthy summer treat!
Matcha Green Tea Ice Cream
2 13 oz. cans of coconut milk- chilled for two hours
1 cup almond milk
5 packets green tea powder
3 tablespoons honey
Heat and whisk together the honey, almond milk, and green tea powder on high heat for a few minutes. Do not boil, turn down to medium heat. Open the cans of coconut milk and separate the thick coconut fat from the liquid milk. The fatty part should settle to the top. You can either scoop it out with a spoon or pour through a fine metal mesh strainer (I use one like this). Add the coconut milk to the almond milk mixture and stir thoroughly on medium heat for a few minutes. Place in refrigerator for about two hours, or until cool. Blend in an ice cream maker. Makes about four servings.
If you want to make this dessert with dairy, just replace the coconut milk with two cups of cream, and the almond milk with one cup of 1/2 & 1/2.
Note: You don’t need to heat the mixture, but the heated liquid helps to dissolve the powder.