Introducing the best vegan matcha ice cream! Infused with an intense green tea flavor, this dairy-free ice cream is insanely creamy with a velvety mouthfeel.
Ingredients
- 670 ml unsweetened soy milk or other plant-based milk
- 2 and 1/2 tbsp matcha powder
- 88 g deodorized cacao butter or deodorized coconut oil
- 45 g sunflower oil or canola or grapeseed oil
- ½ tsp vanilla extract
- 122 g granulated sugar
- 55 g dextrose
- 2.5 g lecithin powder about 1 tsp
- 1 g locust bean gum about ½ tsp
- 0.5 g guar gum about ¼ tsp
- ⅛ teaspoon salt
Instructions
- Add the matcha powder and 170ml of the milk to a blender. Blend until fully combined and smooth. Set aside.
- Melt the cacao butter. Add the rest of the milk (500ml), cacao butter, oil, and vanilla extract, if using, to a saucepan. Heat over low-medium heat until the cacao butter has melted.
- Mix the dry ingredients and add to the milk. Whisk together the sugar, dextrose, lecithin, gums, and salt in a small bowl. Slowly add the dry ingredients to the warm milk as you whisk. Give it a good stir until fully combined.
- Heat. Next, to activate the locust bean gum, bring the ice cream base to about 170°F (75°C), constantly whisking.I recommend using a candy thermometer for this step. Once it has reached that temperature, remove it from heat.
- Stir in the matcha. Add the matcha milk to the saucepan and whisk to combine. To prevent any clumps, you can pour it through a fine-sieve mesh.
- Blend. Transfer to a blender and blend for about 30 seconds. This step will help emulsify everything.
- Chill. Transfer the ice cream base to a large bowl and cover with plastic wrap touching the top (to prevent a crust from forming). Chill overnight in the refrigerator.
- Churn the ice cream:Turn on your ice cream maker and slowly pour in the chilled ice cream base. Churn on low speed (If using the Kitchenaid attachment, use speed 1) for 20-25 minutes or until it looks like soft-serve ice cream.
- Transfer to a freezer-safe container and freeze for at least 6 hours before enjoying!
