dessert / dairy-free
THE PICKY EATER BLOG
In small bowl, whisk together the arrowroot powder and water.
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.
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.
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.
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
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 with chocolate, fruit, citrus, etc. !