Recipe Redux: Dairy-Free Matcha Tea Ice Cream

Hello Friends! Today, I am posting my first Recipe Redux creation! I was excited to find this community of fabulous, healthy eating and dietitian bloggers who recreate recipes each month to make them healthier for you! The theme for March was “Green with Herb Envy”. I tossed a lot of ideas around when trying to come up with a recipe; I wanted to make it good my first time around!

Since moving to chilly Chicago, my love for hot tea, especially green tea has grown. I hadn’t thought about using it for cooking until I stumbled upon this Matcha Tea Donut recipe and this Green Tea Latte on A Beatiful Mess. Afterwards, I was curious to try this matcha tea for myself! Matcha tea is a bit different than other green teas since it comes in a fine powder; a bonus for making it easy to add to other recipes. Since tea also happens to be an herb, I thought it would be perfect for this month’s challenge. I noted that Will’s ice cream maker was gathering dust and needed a spring cleaning… hence, matcha tea ice cream was born!

Since we’ve been using a lot of milk to make homemade cheese lately, I thought it would be fun to make a dairy-free ice cream using coconut milk, which we almost always have on hand. The coconut and matcha tea flavors blended together superbly! Matcha has a bright, clean flavor so if you need a little hint of Spring in your life, try out this ice cream!


Dairy-Free Matcha Tea Ice Cream
(Recipe loosely based on this recipe via Dairy Free Chick)
Ingredients:
– 2 1/2 tablespoons sweet Matcha tea powder (we used Rishi tea brand from Whole Foods)
– 1 teaspoon vanilla
– 1/2 tablespoon half-and-half Splenda sugar blend
– 4 egg yolks
– 2 cans full-fat canned coconut milk

Directions: 
1. Whisk egg yolks and coconut milk together in a large bowl. Pour into a large saucepan and heat over medium-high heat.
2. Stir continuously over heat until it begins to visibly thicken but before it starts to boil.** Remove from the heat and stir in remaining ingredients.
3. Chill mixture in the refrigerator for 1-2 hours. Pour into your ice cream maker and follow manufacturer’s directions.

**Be careful not to overheat/boil the egg and coconut mixture, or else you will end up with scrambled eggs in your coconut milk which is no good!

A word about nutrition…
 – Coconut is high in saturated fat and therefore, calories. This is still meant to be a dessert!
 – Some of the saturated fat in coconut milk is in the form of medium chain triglycerides (MCTs). MCTs may help raise your HDL (good) cholesterol.
 – There is much less sugar in this recipe than a regular ice cream since the matcha tea mixture has a bit of sugar and we subbed Splenda for the rest. Plus, coconut milk is naturally a little sweet.
 – Tea has many health benefits – including possibly preventing heart disease.
 – Matcha tea is especially high in antioxidants which are potent cancer-fighters.

We added a little frozen mango on top for fun!

The topping options are endless! We added a few pieces of frozen mango, but feel free to try dark chocolate, nuts, granola, fruit, etc! (You can also add these to the ice cream as it mixes in the machine too!) Let me know what fancy combos you create. 🙂 Now, check out some of the delicious green creations other recipe reduxers have come up with this month!
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