Matcha Ice Cream
The easiest ice cream ever, with an absolutely perfect texture. It takes just five ingredients and less than ten minutes to whip together and throw in the freezer, with insanely creamy results!
400ml Coconut Cream
100g Matcha Spread
150g Condensed Milk, Sweetened
1-2 Tsp High-quality, Culinary-grade Matcha
¼ Tsp Xanthan Gum (Optional)
300g Vegan White Chocolate, Chopped
80g Almonds, Chopped
40g Refined Coconut Oil
Refrigerate the coconut cream overnight, and scoop out only the white solid parts. Save the clear liquid at the bottom for a different recipe.
Whip the coconut cream for about 2-3 minutes until it expands and becomes fluffy. Then add the xanthan gum to the coconut cream, and whip again.
Pour in the condensed coconut milk and matcha spread into a small bowl. Sift the matcha into the mixture. It is important to sift the matcha so it doesn't clump! Whisk until smooth.
Pour the matcha mixture into the whipped coconut cream. Whip again to combine everything evenly.
Pour the mixture into a cake pan or any freezer-friendly container. Freeze for at least 4-6 hours.
In a small or medium-sized bowl, melt the chocolate and coconut oil together until the chocolate has fully melted and the mixture is runny. Add the chopped nuts to the melted chocolate and mix well, until the nuts are evenly distributed.
Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream scoop. Dip the ice cream into the chocolate mixture, and if required, move it around to coat it completely in chocolate.
Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream cone, turn it the right way round to prevent "peak" formation due to the dripping chocolate. The chocolate will begin setting immediately due to the coldness of the ice cream .
Enjoy either directly out of the freezer or thawed slightly. Do not keep it out of the freezer for more than 5 – 10 minutes before eating.
What is Xanthan Gum?
One of the easiest ways to achieve a silky smooth ice cream is to use an ice cream stabilizer. The best and most accessible ice cream stabilizer is xanthan gum. The properties of xanthan gum help to emulsify the ice cream, preventing large ice crystals from forming. This results in a super creamy mouthfeel.
• Coconut cream: This makes up the body of the ice cream. Make sure you use full-fat 18-22% coconut cream as this will give your ice cream the most creamy texture.
• Condensed milk: Condensed milk is essential when making no-churn ice cream. The condensed milk keeps the frozen cream from freezing completely and becoming rock solid. It also adds sweetness to the ice cream overall. I used homemade coconut condensed milk.
• Matcha: As this is a matcha ice cream it is important that you choose a high-quality matcha powder. A high-quality green tea powder will be brighter in color and stronger in flavour. I like to use high-quality culinary-grade matcha for this.
• Xanthan gum: Xanthan gum helps to thicken the ice cream base as well as to stabilise it. This helps to prevent the formation of large ice crystals when the ice cream is churned.