Dairy-Free Matcha Ice Cream

Ingredients (via CWEB News):

• 2 cans (13.5 oz each) full-fat coconut milk (key for creaminess!)
• 2 tbsp high-quality matcha green tea powder
• ½ cup maple syrup or agave syrup (adjust for sweetness)
• ¼ cup coconut sugar or preferred granulated sweetener
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Craft the Matcha Base
   Sift matcha powder into a small bowl to eliminate lumps. Add 2-3 tbsp coconut milk and whisk vigorously into a smooth, vibrant paste.
2. Mix & Sweeten
   Combine remaining coconut milk, sweeteners, and matcha paste in a saucepan. Warm over medium heat, stirring until sweeteners dissolve (do not boil!). Remove from heat; stir in vanilla and salt.
3. Chill for Perfection
   Let mthe ixture cool to room temperature, then refrigerate 2-4 hours (or overnight for optimal texture).
4. Churn or Freeze
   Pour chilled base into an ice cream maker; churn 20-30 minutes. No machine? Freeze in a shallow dish, stirring every 30 minutes for 2-3 hours.
5. Set & Serve
   Transfer to a lidded container and freeze for 2+ hours until firm. Let soften slightly before scooping.

CWEB News Pro Tips:

• Boost Flavor: Use ceremonial-grade matcha for bold color and earthy notes.
• Add-Ins: Fold in dairy-free chocolate chips or toasted coconut flakes post-churning.
• Sugar Swap: Monk fruit or erythritol work for a keto-friendly version.

“This recipe proves plant-based desserts can be just as decadent,” says a CWEB News culinary contributor. “The coconut milk’s natural richness pairs beautifully with matcha’s complexity.”