Vegan Gluten Free Green Tea Coconut Ice Cream (No Refined Sugar)

[nelsonic]

I really like Green Tea (Matcha) Ice Cream. But the stuff available in the store always has dairy and refined sugar.

Found this recipe that is Vegan, Gluten Free and no (refined) Sugar:

https://minimalistbaker.com/green-tea-coconut-ice-cream

Ingredients

• [x] 1 x 400-ml can quality full-fat coconut milk (splurge on the good stuff)
• [x] 240 ml unsweetened vanilla almond milk
• [x] 12-18 g matcha green tea powder
• [x] 50 g pitted medjool dates
• [x] 60 ml honey (or maple syrup for vegan)
• [x] 1/4 tsp xanthan gum

Instructions (requires Icecream maker or work …)

1. Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more green tea powder, dates, or honey.

2. Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer’s instructions.

3. Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.

4. Be sure to set out 20-30 minutes before serving to allow to soften.

If you don’t have an ice cream maker, simply pour the “batter” into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate. Will keep in the freezer for a week or so. Best when consumed fresh. I’m sure it would be lovely with pomegranates, fruit compote, or cacao nibs.

[nelsonic]

I made this recipe to the gram. Used organic ingredients. We don’t have an icecream maker, so I just used the VitaMix. I blended the the ingredients and put the jug in the freezer:

Left the mixture in the Freezer in the Jug. After an hour I blended it again. And then after 2 hours I blended it again and then poured it into containers:

now going to wait 24h for it to freeze properly before eating. (But I already tried the mix when scraping out the VitaMix jug with a spatula and it’s gooooood…)

⏳🍨

[nelsonic]

Just checked it out of curiosity and it's rock solid. Like I couldn't even scrape a spoonful off the top. nothing. 💭 I think that's more a factor of our freezer temperature being too cold than the mixture being "wrong". ❄️ @iteles I think we might want to check the temperature of the Samsung freezer, we might be wasting energy unnecessarily. 💸

[iteles]

Note; I’ve had ‘normal’ (dairy free) ice cream in that freezer before and whilst I think it’s a couple of degrees too cold, it wasn’t rock solid. I think we’ll have to get a shop bought I’ve cream to compare 😉😄

According to the FDA, the freezer should be at -18C and the refrigerator at -3C. https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely

[nelsonic]

Tasted it today and it was decent. Would have made a good ice-lolly. But trying to scrape it out with a spoon was tedious. ⏳