The arrival of real, sunny spring means that ice cream season is officially on! I’m sure you’ve had some already this year, but have you tried making them by yourself yet? Homemade ice cream taste better that in the finest ice cream shop. And you can adjust them to your dietary needs and preferences. How about churning an entirely plant-based batch, with coconut milk in place of cream?
Vegan matcha ice cream
- 1 can (400 ml) full fat coconut milk
- 4 flat tsps Moya Matcha Traditional
- 1 Tbsp potato starch
- 1/2 cup sugar
- 2 Tbsp maple syrup
- 1 Tbsp vanilla extract
- pinch of salt
Sift matcha and starch to a cup and whisk with a little splash of coconut milk (make sure to get rid of any lumps). Add the rest of coconut milk, as well as sugar, maple syrup, vanilla extract and salt. Mix well until sugar dissolves. Taste the mixture – it should have strong matcha flavour and be a little too sweet (after freezing the sweetness is less noticeable). Put in your ice cream maker and follow the instructions of the manufacturer. After churning, transfer to a box and put in the freezer for additional 3-4 hours to set.
You can prepare it without an ice cream maker, as well. Just put the mixture in the box in the freezer, take it out every thirty minutes and mix with a hand blender.