Sugar-Free Vegan Matcha Green Tea Ice Cream
Let me preface this post by saying that up until yesterday, I hadn’t had any ice cream in over 3 years. So, when I was finished churning this sugar-free ice cream recipe, yesterday, and tasted it…I almost lost my mind!
I had no idea you could even make ice cream without sugar!
And…this recipe was not only sugar-free, it was vegan as well! I can’t believe it. I’m so elated. The possibilities with this ice cream recipe are endless. I can’t wait to make heaps and heaps of other flavors — and, of course, share them with you.
A month ago I was contacted by Kiss Me Organics: a company that produces a gorgeous organic matcha green tea powder. They asked if I would be interested in creating a blog post about the product. I was happy to say yes, since I love green tea powder. And, I was thrilled that there is actually an organic matcha powder on the market.
I’m used to buying green tea powder in very small containers; I can usually only find them in 3 oz jars. And, the brand that I usually use is definitely not organic. So, being able to try out the Kiss Me Organics green tea was a real pleasure.
Now, if you’re not familiar with matcha green tea powder, it’s just straight-up powdered green tea. Green tea is loaded with antioxidants, and for my healing body I like to add it to smoothies and juices for extra oomph. It has a lovely, mild earthy flavour, and it’s great to use in a Sugar-Free Green Tea Latte.
There is no need to eat dairy or sugar to enjoy ice cream. And, I wish I would have known this years ago!
Cheers to living a sweet sugar-free life!
- 2 cans of full fat coconut milk
- 9 Medjool dates
- 2 tbsp of Kiss Me Organics Matcha Green Tea Powder
- 3 pinches of salt (just over 1/8 tsp)
- (Optional — you can also use 8 Medjool dates and 8 drops of vanilla liquid stevia)
- Into a blender container, pour the coconut milk.
- Add the pitted dates, matcha green tea powder, and salt.
- Turn the blender on for 2 minutes.
- Make sure that the dates are fully dissolved into the coconut milk.
- Pour the coconut mixture into a bowl, and place the bowl in the fridge for 1 hour to cool.
- Pour the cooled coconut mixture into an ice cream churn, and churn until the ice cream is the consistency of soft serve ice cream. The churning process will take about 30 minutes.
- Store the ice cream in a sealed container in the freezer.
- When you are ready to eat the ice cream, just thaw it on the counter for 15 minutes.
- Top the ice cream with toasted coconut and raw cocoa nibs.