I acquired a love for green tea during my first winter at college. I say acquired because I neither did I grow up with tea or like it at first. I mean, I grew up in an hot and humid island, where the only source of caffeine, or hot drink for that matter, is espresso, short and dense. The first couple of sips of tea seemed bitter and pungent, but as temperatures dropped, tea seemed to be the only source of warmth during long winter nights. Every cup seemed to provide a sense of comfort that I couldn’t find anywhere else. With time, just liking developed into a dependence on the green stuff and a passion for the ritual. Either it be loose tea or bagged, the process of placing a tea bag into a mug, boiling water, pouring it into the mug, letting steep for several minutes, removing, then sipping away was fascinating and foreign. And with every tea experience I started to understand the complexities within each variation, the degrees of grassiness and depth of flavor.
This recipe celebrates matcha, a variety of green tea that is, above anything else, earthy and grassy. Matcha is different from regular tea in that it comes as a powder that can be directly poured and mixed into hot water. Because you are drinking the actual tea leaves, matcha is considered to better provide all the benefits of green tea. I just like the taste, and because it is almost summer, I believe that is delicious when eaten cold, in the form of slightly sweet ice cream.
Without any eggs or cream, this dairy free variation is easy to make, and requires no cooking. All the ingredients are poured into a high-powered blender until well incorporated then transferred into an ice cream maker. Because this required no actual heating or raw eggs, I encourage you to taste the ice cream and add more or less honey depending on what you like.
Green Tea Ice Cream
Adapted from here
Cook time: 5 minutes active, 8 hours inactive
- 1 can good quality coconut milk
- 1 cup unsweetened almond milk
- 2 tbsp. matcha green tea powder
- 4 pitted dates
- ½ cup honey (or maple sugar)
Place coconut milk, almond milk, matcha powder, dates and honey in a blender. Blend at high speed for a couple of minutes until everything is combined, taste for sweetness and adjust as necessary. Refrigerate blended mixture for 30 minutes. Transfer into ice cream maker and follow manufacturers instructions. Pour ice cream into freezer save container and freeze for 4-6 hours before serving. When ready to eat let sit at room temperature for 20 minutes for ice cream to soften. Enjoy!