Green Tea Coconut Ice Cream

Ingredients

• 1 14-ounce can quality full-fat coconut milk ((splurge on the good stuff))
• 1 cup unsweetened vanilla almond milk
• 2-3 Tbsp matcha green tea powder
• 1/4 cup pitted medjool dates
• 1/4 cup honey ((or maple syrup for vegan))
• 1/4 tsp xanthan gum

Steps

1. 1

   Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more green tea powder, dates, or honey.

2. 2

   Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer's instructions.

3. 3

   Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.

4. 4

   Be sure to set out 20-30 minutes before serving to allow to soften.

5. 5

   If you don't have an ice cream maker, simply pour the "batter" into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.

6. 6

   Will keep in the freezer for a week or so. Best when consumed fresh. I'm sure it would be lovely with pomegranates, fruit compote, or cacao nibs.