MATCHA GREEN TEA COCONUT ICE CREAM

A delightfully creamy, matcha green tea ice cream with a coconut-almond milk base and naturally sweetened with honey and dates. Creamy, earthy, so wickedly delicious.

• 1 can quality full-fat coconut milk (get the good stuff)
• 1 cup unsweetened vanilla almond milk
• 2-3 Tbsp matcha green tea powder
• 1/4 cup pitted medjool dates
• 1/4 cup honey (or maple syrup for vegan)
• 1/4 tsp xanthan gum

1. Put the coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust the flavor as needed, adding more matcha tea powder, dates, or honey.
2. Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer's instructions.
3. Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.
4. Be sure to set out 20-30 minutes before serving to allow to soften.
5. What to do if you don't have an ice cream maker? simply pour the "batter" into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.
6. Will keep in the freezer for a week or so. Best when consumed fresh. I'm sure it would be lovely with pomegranates, fruit compote, or cacao nibs.