So I’ve done this cleanse that doesn’t allow me to have sugar, dairy, or gluten (among other things.) You know I have a sweet tooth – hence the minimalist BAKER name? Well, to say the least, it was a STRUGGLE. A rewarding and eye-opening struggle, but still a struggle.
So what’s a cleaning girl to do when she craves ice cream? Make super healthy substitutes that are acceptable in moderation. Still trying to downgrade the whole ‘moderation’ section, but I’ll give you an update after my next ice cream recipe (next week!).
This recipe turned out to be much better than I expected, considering it contains no dairy or refined sugar. Rich, full-fat coconut milk and unsweetened almond milk are mated together to create a thick, creamy base. Honey and dates add a natural sweetness. And green tea (we used matcha powder) gives it a vibrant color and taste.
What is Matcha?
Matcha is a powdered green tea that contains 137 times more antioxidants than brewed green tea (such as, whoa). Both are derived from the tea plant (camellia sinensis), but with matcha, the whole leaf is consumed. It has traditionally been consumed as part of the Japanese tea ceremony for centuries, but has become more widely recognized and popular in recent years and is now enjoyed worldwide in tea lattes, smoothies, desserts, snacks, and more! Learn more about matcha’s fascinating history here.
This recipe can be adapted if you don’t have dates or prefer not to use honey, if you are vegan. You can substitute raw sugar, and you can omit dates altogether and replace them with honey. You can also cut down on sweeteners for a less sweet, more vibrant green tea taste. The cool thing is that the dough doesn’t contain any eggs so you can just dip your finger in it and taste it as you go. Also, no heating required – just a blender or food processor. Simple simple simple. But you should – MUST – use high quality coconut milk, not generic ones that cost $1 less. It’s not going to be like ice cream. I chose the organic brand and you can tell it’s of high quality when you open the can because a nearly 3 inch thick layer of coconut cream has settled on top of the milk portion. That’s when you know it’s a good thing.
I love how present the green tea is, it’s almost earthy and grassy at times. It reminded me of a recent trip to a sushi restaurant when they brought out fried green ice cream for dessert, only mine was healthier. Sorry, but it is.
Green Tea Coconut Ice Cream
- 1 14 ounces can coconut milk full fat quality (shopping for good things)
- 1 cup unsweetened vanilla almond milk
- 2-3 tablespoon matcha green tea powder
- 1/4 cup medjool dates pitted
- 1/4 cup Dear (or maple syrup for vegans)
- 1/4 tsp Xanthan gum
Put the coconut milk, almond milk, matcha, dates, and honey into a blender and blend until well blended. Add xanthan gum and mix again. Taste and adjust taste as needed, adding more green tea powder, dates or honey.
Transfer to a mixing bowl and let cool for at least a few hours. Then pour into the pre-cooled ice cream maker and operate according to the manufacturer’s instructions.
Once you’re done stirring, you can eat it as a soft serve or transfer it to a freezer-safe container and let it harden for 4-6 hours.
Be sure to set it 20-30 minutes before serving so that it softens.
If you don’t have an ice cream maker, simply pour the “dough” into a freezer-safe container, cover, freeze, and stir/shake every hour or so to cool.
Will keep in the freezer for a week or so. Best when consumed fresh. I’m sure it would be fun with pomegranate, fruit compote, or cocoa beans.