Vegan Green Tea Matcha Ice Cream

Materials

Materials:

• Saucepan
• Strainer
• Measuring cups and spoons
• Ice cube trays, container for freezing or ice cream maker
• *Optional: High speed blender if you do not have an ice cream maker
• Serving bowls and spoons

Ingredients

Ingredients:

• 6 Traditional Medicinals Organic Green Tea Matcha tea bags
• 1 1/2 cup canned full-fat coconut milk
• 1/2 cup (or 5 oz can) of additional coconut cream
• 1/4 cup sweetener of choice: sugar, agave, or pure maple syrup
• 1/8 tsp salt
• 1 1/2 tsp pure vanilla extract

Directions

1. In a small saucepan gently heat the coconut milk, but do not boil.
2. Cut open the tea bags and pour the contents into the coconut milk.
3. Gently simmer for 15-20 minutes.
4. Remove from heat and pour through a fine strainer or nut milk bag. Strain out the loose tea leaves and discard.
5. Stir the rest of the ingredients together in a bowl. If you have an ice cream maker, transfer the mix to your ice cream maker and churn according to the directions for your machine.
6. If you don’t have an ice cream maker, freeze the mix in ice cube trays or a low container. When fully frozen, remove from freezer and thaw for 5 minutes, blend the ice cubes in a high-speed blender like a Vitamix until creamy and soft.
7. Serve immediately and enjoy. This ice cream is best the day of, but will keep in the fridge for about a week.