In this vegan matcha ice cream recipe, green tea leaves are ground into matcha that produces an intense flavor that will satisfy your sweet tooth and leave you wanting more!
In a medium pot, combine the soy and coconut milk, vanilla, sugar, and salt. Heat until small bubbles appear, then add the arrowroot mixture whisking for three to four minutes.
In a separate large bowl, whisk together the matcha and 1/2 cup of the warm milk mixture to form a paste. Doing this prevents the matcha from clumping up.
Remove the mixture from the heat and strain it into a bowl. This will ensure it’s nice and smooth. Let it come to room temperature, and then refrigerate until chilled.