Vegan Coconut Green Tea Ice Cream
I love it when you stumble upon something interesting and delicious. Earlier this year, while perusing the shelves at Horrocks, I found an interesting little cangood called Coco Lopez, Real Cream of Coconut. As many of you may have discovered, I heart Coconut. Coconut milk, coconut oil, shredded coconut or coconut water… doesn’t matter, I’m in. So, I naturally needed to find out more about this Real Cream of Coconut.
As it turns out, this lovely product is used to create the delicious Pina Colada! Intriguing… After a little sleuthing (contacting the manufacturer), I was delighted to find out that this product is both gluten & dairy-free.
No, I did not run home and create the ultimate Pina Colada. Instead, I ran home and made ice cream. I’ve been thinking about making a Coconut Green Tea Ice Cream and after tasting the intense flavor in this can, I knew it would be perfect. Real Cream of Coconut is very different from coconut milk. The consistency is much thicker, kind-of like syrup, it’s insanely sweet and the coconut flavor is off-the-charts. Yum.
If you really enjoy the strong flavor of coconut, this is perfect. The lime brings a little tang that sings of summer, and the green tea is subtle, but it creates a beautiful color. I hope you enjoy!
INGREDIENTS
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 30 minutes
Makes: about 5 cups (1 ¼ quarts)
2 13.5-oz. cans coconut milk (full fat)
8.5-oz Real Cream of Coconut (I used Coco Lopez)
3 to 4 tsp unsweetened matcha green tea powder
juice of 1 lime, about 2 tbsp
2 tbsp gluten-free white rum
INSTRUCTIONS
Place all ingredients into a blender and blend on high for about 1 minute.
Pour liquid into your ice cream machine bowl, and churn for about 30 minutes, or according to manufacturer's instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.