Thursday, September 4, 2014

Vegan Matcha Green Tea Ice Cream

This ice cream is rich and creamy with a coconut and soy milk base and can be made sugar-free by substituting erythritol natural sweetener.  Erythritol sweentener has almost zero calories and zero glycemic index.

1 cup organic soymilk creamer (I used Wildwood brand)
1 can (13.5 oz) organic coconut milk
1/2 cup organic evaporated cane sugar (substitute erythritol granulated sweetener for sugar-free)
2 tablespoons matcha green tea powder
2 1/2 tablespoons arrowroot powder, plus 3 tablespoons creamer
1/4 teaspoon sea salt
2 teaspoons vanilla extract

  1. Heat a small sauce pot over medium and add soymilk creamer, coconut milk and cane sugar (or sweetener).  Whisk well and cook until sugar is dissolved and mixture is at a simmer, about 5 minutes.
  2. Add matcha green tea powder and whisk until dissolved, another 2-3 minutes.  Alternatively, you may use a hand blender or transfer to blender to ensure the matcha powder dissolves well.
  3. In a separate small bowl, whisk arrowroot powder and soymilk creamer and then add into pot and stir mixture until thick.
  4. Remove from heat and add sea salt and vanilla.  Whisk to combine.
  5. Pour mixture into a shallow dish and let cool completely and transfer to refrigerator.  Cool for 1-2 hours in refrigerator
  6. Transfer chilled mixture to ice cream maker and process according to directions.  Usually about 30 minutes.

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