Matcha green tea dairy-free ice cream.
About this Recipe
This Japanese dessert delicacy, Dairy-Free Matcha Ice Cream, uses Matcha Green Tea Powder to make this sweet treat. We recommend finding a good matcha powder you enjoy to ensure you get the best flavor out of your dairy-free matcha ice cream.
- 4 cups Mooala Original Almondmilk
- 6 egg yolks
- 1 cup sugar
- 1/3 cups matcha
- 1/4 tsp xanthan gum
- 1/4 tsp vanilla
- 1/4 cup coconut cream
Add cocoa matcha and half of the almond milk to the saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes. Add chilled coconut cream (only use the thick, white top part of the coconut cream).
Add egg yolks to a large mixing bowl and whisk until you see a color change (should get lighter!). Gradually add the sugar in small increments while whisking vigorously till it’s nice and thick. Then, scoop in roughly 1/3 cup of the warm matcha-almond milk mixture and whisk to combine. Add remaining liquid slowly and mix until completely combined.
Add xanthan gum to the mixture through a sifter and mix once more (this is not necessary, but will help the ice cream thicken). Add the vanilla extract.
Cover and refrigerate overnight or for at least 6-8 hours until completely cooled, don’t forget to chill your ice cream maker canister overnight as well.
Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer’s instructions. It should take 20-30 minutes.
Either consume immediately as “soft serve” consistency, or freeze covered for 6-8 hours in a freezer-safe container to harden. Set out for 10-15 minutes before scooping.