It’s hot as balls out here. I’m guessing.
(Will I ever stop speaking like a 15 year old?)
I’ve been anxiously awaiting some free time to whip out my ice cream maker and make some cool, refreshing desserts for April and myself, and it has finally happened amidst a slew of 90 degree days.
First of all, let me say that if you do not have an ice cream maker, it’s the biggest mistake you’ve ever made in your life. I asked for one two Christmases ago, and honestly, I thought I would use it once and then never get it out of the cupboard again and feel guilty for putting it on my Christmas list. But, I was super into kitchen utensils at the time, and I had to have it. I’m a here-and-now kinda gal.
Shockingly, I’ve used it over and over and over again and it’s one of the best things I have in my kitchen. I love it so much that I made my mom get herself one when I was visiting her last summer, and I’ve used it twice now since I moved to Portland. I didn’t even sacrifice it in exchange for more space for my clothes on the long car journey out here. (Just kidding, I brought all three of the outfits I own.)
I had originally wanted to make a Red Velvet Cheesecake Ice Cream from my 30 Before 30 Pinterest Challenge, but uh, that would require turning on my oven, and I do not have air conditioning.
Luckily (?), I got caught up in some strategic Facebook marketing and joined Thrive Market so I could get some lower cost health foods in an ongoing effort (and ongoing failure) to be less gluttonous. That’s where I stumbled upon some matcha green tea that I’d been wanting for some time now, but haven’t allowed myself to buy because the price tag leads me to believe it’s only meant to be purchased by people like Prince William or Beyonce. Even at the lower cost, it was still a splurge, but I knew it would be the perfect ingredient to add to my fave coconut milk ice cream. (Let’s hope my mom doesn’t read that before I call and ask her for some rent money. Love you, Mommy.)
We’ll disregard the fact that it was the tiniest container of anything I’d ever seen.
Using coconut milk instead of dairy milk to make ice cream is one of my greatest discoveries of the past few years. Every time I make ice cream with coconut milk, it’s the best thing I’ve ever tasted, and this is no exception. (If I continue to throw around superlatives like this, they’re going to start losing their meaning.)
Matcha Green Tea Coconut Ice Cream
2 cans of full fat coconut milk (don’t use lite coconut milk unless you hate yourself)
1/2 cup brown sugar (or white sugar or honey, but don’t be a sicko and use maple syrup)
3 T matcha powder (If you don’t know where to find matcha powder, check here: http://www.google.com)
1 tsp vanilla
Pinch of salt
Optional: Cacao nibs, or better yet, white chocolate chips!
The first and most important step is to make sure your ice cream bowl is frozen before you start doing anything, or you’re going to get very mad very fast. I literally store mine in the freezer so I can make ice cream on a whim if I want. It should be frozen for at least 12 hours, but 24 would be perfection.
Shake those cans of coconut milk up real good so you don’t have big clumps of cream stuck to the lid when you open them. Combine all the ingredients except the nibs or chocolate chips in an appropriately sized bowl and whisk, whisk, whisk so there are no/very small clumps of powder left. Don’t get too anal about it though, because they’ll mix in once you start churning.
Churn your ice cream according to your ice cream maker. I have a Cuisinart version, and I just turn mine on, pour in the mixture, and wait impatiently. If you don’t have an ice cream maker, you can just freeze your mixture at this point, but it won’t be as good if you ask me.
When the ice cream has about 5 minutes left, add in your mix-ins if you want. I also got the cacao nibs from Thrive, and they’ve been fun to add to things like smoothies and oatmeal, and are equally as fun in this ice cream, although they make me feel a little pretentious. I think white chocolate chips would be great, too, though I’m not as big of a fan of adding chocolate chips to my ice cream because they freeze up too much for me and I’m not necessarily trying to break my jaw over here. However, sprinkle some on top! Let your heart be your guide on how much to add. I personally threw in only a couple tablespoons because I like the ice cream to shine through more (which you will never hear me say at Coldstone.)
Once the ice cream is done, transfer it to a freezer safe container. Don’t worry about making a bowl for yourself because there will be some frozen to the sides of your ice cream maker, and you can just take it to bed with you! Or be an adult and make a bowl if you have to.
But that’s not how I choose to live my life.