*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.
- 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.
- Mix all ingredients together in a blender until completely incorporated.
- Chill in refrigerator overnight or 24 hours
- 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.
- 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!