Anyone else obsessed with matcha as much as I am? The first time I tried matcha was at Neo Coffee Bar, it’s now one of my fave coffeeshops in the city. A deliciously sweet, bitter and creamy latte, its definitely an acquired taste but once you have a REALLY good one, it’s hard to top it.
Taylor and I actually travelled to Japan a couple years ago and I wish I discovered matcha before then. There are so many different grades and origins of matcha and they all taste so different. After my matcha discovery, I was on the hunt for a higher grade matcha. I picked up my matcha from Mjolk in Toronto. I can’t remember the brand but they only carry one (will link it when I find it.)
This is a super easy no-churn coconut ice cream recipe. You could definitely switch up the flavours if you’d like, it’s a super versatile recipe. Swap out the matcha for a fruit puree or chocolate or whatever your heart desires. I just love love love matcha and love how green it is.
Vegan Matcha Coconut Ice Cream
Yields about 2 cups
2 cans full fat coconut milk
1/2 cup maple syrup
2 tsp matcha powder
1/4 cup shaved or shredded coconut, toasted
Place 2 cans of coconut milk in the fridge for at least 12 hours or overnight.
Open the cans upside down (the coconut cream and coconut water will have separated. Pour out the coconut water and you’re left with delicious coconut cream. Add both cans to a stand mixer and whisk on high until soft peaks form (about 4 minutes.) Lower the speed to medium and stream in the maple syrup. Add the matcha powder 1 teaspoon at a time.
Line a 1 lb loaf pan with parchment paper so that it doesn’t stick. Pour in the coconut cream mixture and top with toasted coconut and freeze. Give it a little stir every hour for the couple hours.
Remove the ice cream from the freezer about 15 minutes before you want to serve so that it’s easier to scoop.
This is our crazy cat, Storm.