This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert. A refreshing treat for the warmer weather!
I’ve tried for years, YEARS! to like green tea. No matter how you slice or dice it though, I’m sorry, it tastes like bitter grass.
I know a big issue is steeping it too long, something I’ve learned really makes the bitterness come out, but even when steeped appropriately, I still just can’t handle it. It makes my mouth feel disgusting (like spinach does) and I pretty much gag upon the first gulp (twss? too far, sorry).
Due to this aversion, I avoided matcha like the plague for years.
Then, on a trip (in a house that shall not be named so I don’t offend someone) with no other tea options one night, I gave in. Guess what? It was every bit as gross as I had imagined it to be. Grassy, green tea-y, amazing for me and horrible tasting.
But! I swear everywhere I turn, all I hear about is how great this stuff is for you. And then an idea popped into my head.
If I like it with mint in tea form, how could I not like it with mint, coconut, chocolate and of course, sugar in ice cream form?
So I walked my butt into the nearest hipster tea shop by me, proceeded to drop my jaw on the floor when I saw the price tag of the tiniest container of this stuff, decided to buy a smaller amount from their loose bulk bins instead and checked out with the teal-haired cashier so I could be on my merry way to make matcha my bitch.
Check out this roasted strawberry mint ice cream for another dairy free option!
A few hours later, some prayers over the ice cream attachment as it churned (why does that part always make me so nervous?!) and an impatient wait while it set up in the freezer, I finally dished out a small scoop to see where matcha and I stood.
Verdict? Worth the $10 for 1/2 an ounce.
I think I finally found a way to enjoy this stuff. Ice cream > tea.
I love the bright green color it gives to the ice cream too, makes it great for a St. Patrick’s Day treat (or you can give this Baileys ice cream a try for that too!).
- 1 15 ounce can full fat coconut milk
- 5-7 mint leaves
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- splash vodka (*optional)
- 1/3 cup sugar (can substitute coconut sugar for paleo)
- 2 tablespoons maple syrup
- 3 teaspoons matcha
- 2 ounces dark chocolate, chopped
- Place coconut milk and mint leaves in a small sauce pot and steep over medium-low heat for 10 minutes. Remove from heat and let cool.
- Once cool, remove mint leaves and transfer coconut milk to a bowl.
- Add the extracts, vodka if using (just helps with texture when freezing), sugar, maple syrup and matcha. Whisk well until combined then chill mixture for 1-2 hours.
- Strain chilled mixture to get rid of any clumps in the matcha then pour mixture into your ice cream maker and churn according to manufacturers directions.
- Add chopped chocolate 1 minute before the end of churning until just incorporated.
- Transfer to a freezer safe container and freeze for at least 4 hours before serving.
- If freezing longer than 4 hours, remove ice cream from freezer and let sit for 10 minutes before scooping to soften.
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.