Cool and creamy. Green and dreamy.
It has taken me weeks to get this ice cream in order. There was quite a bit of trial and error and plenty of those ‘back to the drawing board’ moments. Actually, I almost scrapped the idea until I had this bright idea. Since I don’t have an ice cream maker and I wanted to do something different for this ice cream that did not involve frozen bananas, I had to experiment a little.
If you’ve ever enjoyed green tea at an asian restaurant, than I feel you are going to be truly happy with this creation.
That’s what I believe, anyway 😉
Dairy free. Sugar free. Can easily be made vegan. Lowish carb. Clean eating. 100% healthy goodness.
When I did the review for Blue Apron my first box arrived a little worse for wear. Fed-ex wasn’t too kind. One thing I was able to save was a can of coconut milk. I’ve been hanging on to it, eyeballing recipes left and right waiting for the perfect one to come along. Warm weather arrived and I knew I wanted to test some green tea ice cream. I’m still working on my bag of matcha powder, testing new recipes when I feel green tea would be a great flavor. So far, my favorite besides all the smoothies was the Matcha Guacamole.
There’s also a surprise for you today.
Pretty excited to share this with you guys.
Hamilton Beach is offering another fabulous product for my readers.
Who wants to win an awesome stand mixer?
I know you do!
Keep on reading for more information!
For the green tea ice cream I was inspired by a recipe I came across from the Minimalist Baker. First, the photos are amazing and I am quickly becoming a fan of the dark background with the light pops of color. That feel really made this green tea ice cream pop. Her recipe calls for an ice cream maker, but since I do not have one of those, I changed the recipe up a bit.
First I unloaded all of the ingredients into the mixing bowl. Mixed them all on low.
When it came time to add the coconut milk, I used a can opener to poke two holes in it. I went to pour the liquid in and nothing came out. I was a little confused. I drink coconut milk, however this wasn’t what I was expecting. Using a can opener I lifted the lid.
What is thatttttt?
I pick the can up. Trying to figure out if there is something written in oriental writing that didn’t translate to the english text.
Yup. There it was.
Ok, in it all goes.
Surely it will make my ice cream all nice and creamy. I know it seems silly, but I’ve only had coconut milk from the grocer. And, well, it’s a drinkable liquid. There’s also coconut oil which I use quite often! But this? Can’t say I recall ever using it for anything. First time for everything, right?
As I like to tell Mr. Yum, “This is how I learn.”
- Combine coconut milk, almond milk, vanilla, and honey in a bowl and blend well.
- Add the xanthan gum and blend again on low speed.
- Add the green tea powder and Greek yogurt.
- Blend at a high speed to make sure its blended and whipped well.
- Taste and adjust the green tea or honey sweetness to your tastes.
- Place in freezer.
- Allow to freeze for 3-4 hours before serving.
- Once frozen solid, allow to warm at room temperature for 20-30 minutes prior to serving.
- You can also scoop some out and blend in a food processor to give it that creamy ice cream consistency.
Well, I like to think I learned pretty well.
At first I had all the ingredients without the Greek yogurt. Mr. Yum tasted it and felt even though it had good tea flavor, it was missing a bit of a creamy taste. That’s when I had this lightbulb moment. So, I let it sit out on my counter for about an hour. Once I was able to mix it well with a spoon I added the two cups of yogurt, a bit more honey and green tea powder. I put it back in the freezer after I had mixed it really well. Since I knew we were going to have it for dinner that night I placed it on the counter as I made dinner. After dinner I was able to scoop around the edges.
Everyone loved it.
Another experiment had me scooping it out and putting it in a food processor to blend prior to eating. This worked out well, too as it creamed it up.
Bonus : drizzle with honey.
To. Die. For.
I now have a giant bowl of this in my freezer. I have a feeling it’s going to be our summer go-to treat for a little while.
While kiddo did enjoy it, I only gave her a little bit. So, if you are worried about the caffeine effect on children, rest assured when she is with me she’s not drinking pop, eating junk food, or anything else. I limit her sugar intake immensely. So, I think the little bit she has in the green tea, along with all the healthy stuff in it, trumps all the crap. She easily went to sleep that night and had no issues.
If your kid has sensitivities to caffeine, even of the natural sort, then this might not be a family friendly recipes.
Have you ever had green tea ice cream before? Are you a fan?
Alright. Are you ready for the most awesome giveaway ever?
Hamilton Beach is giving one lucky winner a chance to own a Hamilton Beach Stand Mixer, just like the one I used to create this recipe. All you have to do is enter to win below.
Open to U.S. residents only, please.
- Same mixing action as KitchenAid® stand mixers*
- Mixing action gives complete bowl coverage
- Powerful 300 Watt motor
- Better mixing than 2-beater stand mixers
- 3 attachments offer mixing versatility
- 6 speeds and special fold setting
- Stainless steel 3.5 quart bowl
- Flat beater, dough hook & whisk are dishwasher safe
- Mixing head spins as it rotates completely inside the bowl
- Tilt-up head lifts out of the way for easy bowl access
- Nonslip feet