By Vidushi Singh
This delicious vegan matcha ice cream recipe is a must for summers. Enjoy a creamy, cooling frozen treat that fuses the earthy matcha flavour with the sweetness of plant-based ingredients.
2 cans full-fat coconut milk 1/2 cup granulated sugar 2 tbsp matcha powder 1 tsp vanilla extract 1 tbsp coconut oil
Separate the coconut cream from the coconut milk. Cool the cream to make the texture smooth.
Whisk, whip the coconut cream until it becomes smooth and creamy. Add the granulated sugar and mix.
In a separate bowl, whisk the matcha powder with water to form a smooth paste.
Add the matcha paste and vanilla extract to the whipped coconut cream. Add coconut oil if desired.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions
Once the ice cream reaches the desired consistency freeze it in a container.
When it’s completely ready and frozen Scoop into bowls or cones, and enjoy!