Gluten-Free Matcha Green Tea Ice Cream
This vegan and gluten-free Matcha Green Tea Ice Cream offers a creamy, refreshing dessert infused with antioxidant-rich matcha and natural sweetness from maple syrup. Using a coconut milk base, it provides healthy fats and a rich texture with a subtle caffeine lift, perfect for a quick, satisfying homemade treat.
Equipment
- 1 Ice Cream Maker (e.g., Cuisinart Ice Cream Maker)
- 1 Whisk
- 1 Fine mesh strainer
- 1 Freezer-Safe Container
- Measuring Spoons (for teaspoons, tablespoons)
Ingredients
- 1 can 13.5 oz full-fat coconut milk
- 1 to 2 teaspoons culinary-grade matcha powder
- ½ cup granulated sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- A small squeeze of fresh lemon juice
- 1 tablespoon vodka optional, for creamier texture
- Pinch of fine sea salt
Instructions
- Prepare the Ice Cream Maker: Ensure your ice cream maker’s bowl is fully frozen before you start. Ideally, it should have been in the freezer for at least 12 hours, though 24 hours is best to guarantee optimal freezing performance.
- Whisk the Flavor Base: In a medium mixing bowl, combine the matcha powder with sugar, maple syrup, vanilla extract, lemon juice, and salt. Whisk vigorously until the sugar is dissolved and the matcha is fully incorporated, creating a smooth, evenly colored mixture.
- Optional Straining for Smoothness: If you notice any clumps in your matcha mixture, pour it through a fine mesh strainer into another bowl. This step ensures a silky texture in the final ice cream without any gritty bits.
- Add the Coconut Milk and Vodka: Slowly whisk in the full-fat coconut milk and the optional vodka. The vodka helps inhibit ice crystal formation, resulting in a softer ice cream after freezing.
- Churn the Ice Cream: Pour the mixture into your pre-frozen ice cream maker bowl. Turn on the machine and churn according to your device’s instructions—usually about 20 to 30 minutes—until the mixture thickens to a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream into a freezer-safe container. Seal tightly and freeze for at least 1 to 2 hours to allow the ice cream to firm up for serving.
- Soften Before Serving: If your ice cream has been frozen overnight or longer, remove it from the freezer and let it sit at room temperature for about 15 minutes to soften slightly for easy scooping.
Notes
- Matcha Quality Matters: The flavor intensity and bitterness can vary significantly between matcha brands. Start with 1 teaspoon, taste, and adjust before churning to suit your preference. AIYA Cooking Grade Matcha is a popular choice for balanced flavor.
- Vodka Is Optional: Adding vodka improves texture by preventing hard freezing but is not essential. Feel free to omit if you prefer an alcohol-free version.
- Storage Tips: Store the ice cream in an airtight container to prevent freezer burn. Consume within 1 week for best taste and texture.
- Dairy-Free and Vegan: This recipe uses coconut milk as a rich, creamy base, making it suitable for those avoiding dairy or animal products.
- Serving Suggestion: Allow the ice cream to soften slightly before serving to enhance creaminess and flavor release.
