Green Tea Coconut Ice Cream

Remember how I’ve been slightly obsessed with matcha?

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The latest and greatest – ice cream.

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Always been a fan of green tea sweets – cream puffs, lattes, cakes, cookies, and ice cream (obviously).

  • 1 can of light coconut milk (14 oz)
  • 2 1/3C milk
  • 3 egg egg yolks
  • 2/3 C sugar
  • 2 1/2 tbsp matcha powder
  1. Dissolve matcha powder in enough hot water to form a paste (approx 2 tbsp)
  2. Add coconut milk, milk, sugar, and matcha paste to a pot. Bring to a gentle boil over medium heat. Remove from the heat.
  3. Beat yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add egg mixture in a slow, steady stream, to the hot cream.
  4. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon  (approx. 5 minutes).
  5. Remove from heat and strain through a fine mesh strainer into a clean container.
  6. Cool before refrigerating. Cover with plastic wrap and chill in the refrigerator.
  7. Freeze according to the manufacturer’s instructions.

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This was the first time I’ve used coconut milk to make ice cream. Its quite good actually, plus the coconut flavor wasn’t too strong and overpowering.

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One other thing I did notice about the ice cream was that there was a very subtle almost chalky texture? Not sure if that’s from the coconut or the powder… I suspect it might be from the powder but I don’t know why that would be because I dissolved it all.

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14 Comments Add yours

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