the.fickle.kitchen

Very Matcha Vegan Green Tea Ice Cream


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*Makes 2 pints

My partner and I recently have become addicted to ice cream more than ever. We have, at one point or another, voiced out that perhaps we could start making our own at home. He recently bought me a Kitchen Aid for Christmas and this January, surprised me with an additional ice cream maker attachment. I’ve been doing some research on an assortment of ice cream recipes and found that most use an average of 2-4 eggs and double cream per recipe. I’ll be honest. I feel happy and satisfied while eating my way thru half a pint or even the whole thing…but after knowing what exactly is in each pint, I can’t help but feel like a lil piggy knowing what is in it - 4 eggs and double cream!? I mean, geez! It’s like eating a heavy breakfast with 2 milk shakes on the side.

I’m a green tea lover. So what better & healthier choice than a vegan version of this slowly becoming popular flavor! A chef from one of my favorite Vegan Cafe’s here in Honolulu, openly told me how they made their chocolate vegan ice cream. It seemed so simple - she said they used almond milk, cocoa powder, sugar and maple syrup. I roughly based this recipe on what she told me.

I believe marriage between 2 key ingredients is why this green tea ice cream turned out authentic with it’s lovely bitterness of the matcha flavor:  

1. I used Kikoman Pearl Green Tea Lover’s Organic Soy Milk with Organic Green Tea*. This is the secret to making this Green Tea overload goodness! This brand already has sugar so try this recipe first before adjusting to add more sweet ingredients (honey/maple syrup).

2. I placed a generous amount of Japanese green tea matcha powder. I used the Ito En brand which also happens to be my favorite brand of authentic Japanese sugarless green tea. Keyword when buying: “Matcha”. There are a lot out there so keep an eye out and read labels before buying. Most authentic Japanese products are not written in English but may, more than often than not, have a sticker label in English. If you are not sure, ask someone that works in the store.

Ingredients:

  • 3 cups chilled organic green tea soy milk*.
  • 1/3 cup pure organic honey. I used Busy Bee brand from Costco. (ice creams tend to be a lil sweeter than baked goods as frozen desserts sweetness usually tame down. If you want more green tea flavor than sweet then adjust this to 1/4 cup only.) 
  • 1/4 cup 100% maple syrup. Could not find an organic one so I just used typical brand, MacDonald’s 100% pure Maple syrup, found in most grocery shops here in Honolulu. If you can find an organic brand, even better!
  • 1 tbsp of pure organic vanilla. I used Simply Organic brand, Madagascar pure vanilla extract. 
  • A pinch of Himalayan Pink Salt. I used Olde Thompson. Any kind of sea salt will do.
  • 4 tbsps Japanese pure green tea powder (sugarless). Ito En brand.

Procedure:

  1. Mix all ingredients together in a blender until completely incorporated.
  2. Chill in refrigerator overnight or 24 hours
  3. Follow instructions for your ice cream maker and place chilled mixture in the ice cream maker. I use a Kitchen Aid attachment which usually takes approximately 30 minutes.
  4. Though it starts to create a more dense and thick consistency, it will still be a lil soft so best to freeze a few hours more. Best results when frozen overnight. I placed them in re-usable Ice cream conainers so they freeze better. So gooooooood! Try it!
Banana Walnut Bread with Semi-sweet Chocolate Morsels (Eggless & Vegan optional)
Ingredients:
4 ripe bananas, mashed well with a fork
2 cups organic unbleached all-purpose flour
1/3 cup of dark brown sugar 
1/2 cup of mixed coconut sugar & organic cane sugar 
NOTE: for diabetic people just replace all  sugars with coconut sugar! 
1 cup of coconut milk (I use silk but if you can’t find any, you can also use any non-dairy milk like almond milk)
1 tsp raw apple cider vinegar
1/2 cup VCO (virgin coconut oil is higher in nutritional content as it is cold pressed but plain coconut oil will do as well) 
1 tsp vanilla
1 tsp baking soda
1/2 cup chopped walnuts
1/4 cup chocolate chips. Add more if you like it chocolatey. I find 1/4 cup was jus enough sweetness for me (since I’m not vegan I used Ghirardeli semi-sweet chocolate chips but if you are Vegan or would like to dabble in it you can buy enjoy life brand or order online thru any of these 2 links. If sure there are more out there so do your research. *vegan dark choco chips *vegan semi-sweet chips
Procedures:
Have 3 bowls prepared: One large mixing bowl, another for the flour and one more for the sugars. Measure and sift flour, set aside. Measure and sift sugars together and set aside.
Preheat oven to 350.
Mix the cider vinegar into the cup of non-dairy milk, stir allow to thicken.
In the large bowl, mix the coconut oil with the sugars, then add the milk and mashed bananas. Now slowly, add the flour into the mixture, 1/2 cup at a time .
Then add the walnuts (but set aside a little to top off your loaf). Now add the semi-sweet morsels.
Pour the banana batter into a loaf pan or a 9 x 11 square pan.
Bake for 40-50 mins with a oven proof bowl of water to keep the bread hydrated as it bakes.
This is super delicious served warm with butter on top if you’re not vegan or just devour  straight from the fridge. Enjoy!

Banana Walnut Bread with Semi-sweet Chocolate Morsels (Eggless & Vegan optional)

Ingredients:

  • 4 ripe bananas, mashed well with a fork
  • 2 cups organic unbleached all-purpose flour
  • 1/3 cup of dark brown sugar 
  • 1/2 cup of mixed coconut sugar & organic cane sugar 
  • NOTE: for diabetic people just replace all  sugars with coconut sugar! 
  • 1 cup of coconut milk (I use silk but if you can’t find any, you can also use any non-dairy milk like almond milk)
  • 1 tsp raw apple cider vinegar
  • 1/2 cup VCO (virgin coconut oil is higher in nutritional content as it is cold pressed but plain coconut oil will do as well) 
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 cup chopped walnuts
  • 1/4 cup chocolate chips. Add more if you like it chocolatey. I find 1/4 cup was jus enough sweetness for me (since I’m not vegan I used Ghirardeli semi-sweet chocolate chips but if you are Vegan or would like to dabble in it you can buy enjoy life brand or order online thru any of these 2 links. If sure there are more out there so do your research. *vegan dark choco chips *vegan semi-sweet chips

Procedures:

  1. Have 3 bowls prepared: One large mixing bowl, another for the flour and one more for the sugars. Measure and sift flour, set aside. Measure and sift sugars together and set aside.
  2. Preheat oven to 350.
  3. Mix the cider vinegar into the cup of non-dairy milk, stir allow to thicken.
  4. In the large bowl, mix the coconut oil with the sugars, then add the milk and mashed bananas. Now slowly, add the flour into the mixture, 1/2 cup at a time .
  5. Then add the walnuts (but set aside a little to top off your loaf). Now add the semi-sweet morsels.
  6. Pour the banana batter into a loaf pan or a 9 x 11 square pan.
  7. Bake for 40-50 mins with a oven proof bowl of water to keep the bread hydrated as it bakes.

This is super delicious served warm with butter on top if you’re not vegan or just devour  straight from the fridge. Enjoy!

Wild Mushroom Truffle Pasta 
Ingredients:
Penne or any short pasta
Vegetable broth
Baby Bella mushrooms - sliced
Enoki Mushrooms - separated
King Oyster shredded - sliced like scallop shapes
Shiitake - sliced
Shimeji - separated
NOTE: All stems shredded like chicken
Whatever variety of mushrooms you can find from your grocery store
Garlic, chopped
Nutritional Yeast (optional: Grated Parmesan)
Olive Oil (optional: Butter)
Cherry tomatoes - cut in halves
Fresh herbs: Basil, Rosemary, mint - minced, julienned.
Truffle oil
Black pepper
Optional: chopped walnuts

Procedure:
Boil the pasta in the vegetable broth (save a lil for the sauce) with olive oil to prevent them from sticking together. Drain and set aside.
Prep all mushrooms and sauté them together in olive oil for vegan version (or optional: with a tiny knob of butter for flavor). Once some of the water has been released from the mushrooms, add the garlic stir then add a lil bit of the vegetable broth to moisten.
Add the cooked pasta, toss. Take off heat, then add nutritional yeast for vegan version (or add parmesan to add to the saltiness), place 2 or 3 drops of truffle oil and mix well. 
Toss in the cherry tomatoes and fresh herbs and freshly cracked black pepper.
For added crunch, you can top with chopped walnuts.

Wild Mushroom Truffle Pasta 

Ingredients:

  • Penne or any short pasta
  • Vegetable broth
  • Baby Bella mushrooms - sliced
  • Enoki Mushrooms - separated
  • King Oyster shredded - sliced like scallop shapes
  • Shiitake - sliced
  • Shimeji - separated
  • NOTE: All stems shredded like chicken
  • Whatever variety of mushrooms you can find from your grocery store
  • Garlic, chopped
  • Nutritional Yeast (optional: Grated Parmesan)
  • Olive Oil (optional: Butter)
  • Cherry tomatoes - cut in halves
  • Fresh herbs: Basil, Rosemary, mint - minced, julienned.
  • Truffle oil
  • Black pepper
  • Optional: chopped walnuts

Procedure:

  1. Boil the pasta in the vegetable broth (save a lil for the sauce) with olive oil to prevent them from sticking together. Drain and set aside.
  2. Prep all mushrooms and sauté them together in olive oil for vegan version (or optional: with a tiny knob of butter for flavor). Once some of the water has been released from the mushrooms, add the garlic stir then add a lil bit of the vegetable broth to moisten.
  3. Add the cooked pasta, toss. Take off heat, then add nutritional yeast for vegan version (or add parmesan to add to the saltiness), place 2 or 3 drops of truffle oil and mix well. 
  4. Toss in the cherry tomatoes and fresh herbs and freshly cracked black pepper.
  5. For added crunch, you can top with chopped walnuts.


Juicing is so good for you! Here is freshly juiced beetroots with leaves, carrots, cucumber, apples and an orange and some mint leaves. Delicious! Great detoxifier! Thanks for the awesome juicer, mom! We love it!

Juicing is so good for you! Here is freshly juiced beetroots with leaves, carrots, cucumber, apples and an orange and some mint leaves. Delicious! Great detoxifier! Thanks for the awesome juicer, mom! We love it!