Tea Ice Cream

Creamy Bliss: Crafting Irresistible Green Tea Ice Cream & Hōjicha Ice Cream

Escape into a world of frozen indulgence with a twist of elegance – Homemade Tea Ice Cream. This article unveils the secrets to creating a coconutty, velvety, and utterly satisfying dessert that brings together the lusciousness of ice cream and the distinctive flavor of green tea and roasted tea, hōjicha. Get ready to embark on a delightful journey of freezing and savoring your very own batch of Tea Ice Cream.

Tea Ice Cream

Ingredients

• 1-2 teaspoons green tea/hōjicha powder

• 2 cans (13.5 oz each) full-fat coconut milk, refrigerated

• 1/2 cup maple syrup or agave nectar

• 1 teaspoon vanilla extract

• crushed pistachios or chopped nuts

Instructions

1. Chill the Coconut Milk: Place the cans of coconut milk in the refrigerator for at least 6 hours or overnight. Chilling the coconut milk helps separate the creamy part from the liquid.

2. Prepare theTea Paste: In a mixing bowl, whisk tea powder with a small amount of chilled coconut cream from the top of the cans. Whisk until a smooth paste forms.

3. Mix the Ingredients: Open the chilled cans of coconut milk and carefully scoop out the creamy portion that has risen to the top. Discard the liquid or save it for another use. Add the coconut cream, maple syrup or agave nectar, and vanilla extract to the matcha paste. Whisk thoroughly until well combined.

4. Churn the Ice Cream: If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions. This typically takes around 20-25 minutes, resulting in a soft-serve consistency.

5. Transfer and Freeze: Transfer the churned ice cream into a freezer-safe container. Smooth the surface using a spatula. Cover the container with a lid or plastic wrap, ensuring it's in direct contact with the ice cream to prevent ice crystals from forming.

6. Freeze Until Set: Place the container in the freezer and allow the ice cream to set for at least 4 hours, or ideally overnight. The longer it freezes, the more scoopable and luscious it becomes.

7. Scoop and Enjoy: Once the ice cream has solidified to your desired texture, it's time to scoop and savor! Use a scoop to create beautiful servings of your Tea Ice Cream. For an extra touch, sprinkle a pinch of green tea powder or chopped nuts on top. We used crushed pistachios.

Tips and Variations:

• If you're not a fan of coconut flavor, you can use other plant-based creams like almond, cashew, or oat cream for a different twist.

• Enhance the flavor by adding a touch of lemon zest or a drop of almond or mint extract to the mixture.

• For extra texture and a bit of sweetness, fold in crushed vegan cookies, dairy-free chocolate chips, or chopped nuts before freezing.

• If you don't have an ice cream maker, you can still achieve great results by whisking the mixture every 30 minutes during the initial freezing stage to break up ice crystals and create a smoother texture.

Indulging in Tea Ice Cream isn't just about satisfying your sweet cravings—it's a delightful journey into the world of dairy-free decadence that embraces both taste and ethics. So, treat yourself to the joy of a creamy, plant-based delight that's as good for your conscience as it is for your palate.

Leave comments below and share your own experience and findings in preparing the recipe!