Vegan Matcha Ice Cream

dessert / dairy-free

THE PICKY EATER BLOG

WHISK

1

In small bowl, whisk together the arrowroot powder and water. 

HEAT

2

In a medium pot, add the soy and coconut milk, vanilla extract, sugar, and salt. Heat until bubbles start to form, then whisk in the arrowroot mixture. Whisk for 3-4 minutes.

MIX MATCHA

3

In a separate bowl, mix the matcha powder and ½ cup of the warm milk mixture to form a paste. Whisk the matcha paste with the warm milk. Whisk until it is smooth and the matcha is well mixed through.

USE SIEVE

Next, remove mixture from heat and pour through a sieve into a bowl. Allow it to come to room temperature, then place in the fridge to chill completely for 2 hours.

4

CHURN

Pour the mixture into an ice cream machine and churn as directed by the machine instructions. Serve immediately for a soft serve consistency, or freeze for 2 hours (or longer) for a firmer texture

5

SWEET, SMOOTH, CREAMY

Swipe up for a no-churn method! 

EASY AND DELICIOUS

For a creamier texture, place the ice cream in a food processor before serving. 

ENJOY

Enjoy with chocolate, fruit, citrus, etc. !