Contributing Monkie Aria Alpert
Published on June 19, 2010
I received a panicked phone call last night from a friend, “I ate the last bite of your Green Tea Ice Cream! You’re gone. I want more. What am I gonna do!?” He was very upset. I told him he could learn to make more ice cream himself or he’ll have to wait for me to get back in town. He is a green tea ice cream junkie. He is my green tea ice cream junkie and biggest fan. He can not wait. So my friend…this post is dedicated to you!
Making homemade Ice Creams and Sorbets are much easier than you think. Alright. First off do yourself a favor and buy a very inexpensive Ice Cream machine. I use this Cuisinart, The Pure Indulgence ($79.95).
All you have to do is follow the handy instructions, that come with the machine, and you are half way there. Next comes the fun and easy part. Making your homemade frozen treat! I am always inspired by how to create old school unhealthy recipes into healthy ones. A bit obsessed really. Once I start experimenting, it’s very very hard to stop. It may happen to you as well. Be prepared. I have many many many more delicious vegan ice cream recipes up my sleeve so try this one on for size and if you like I’ll keep on postin’…Yummy yummy…”
Makes 2 Servings
For the Green Tea Ice Cream:
3 cups organic unsweetened Edensoy milk, chilled
1/2 cup organic agave nectar
1/4 cup organic brown rice syrup
4 TB organic matcha green tea powder
pinch of sea salt
Instructions: Put everything in blender and blend until blended. CHILL mixture in refrigerator overnight or at least until very cold. Also chill the glass container you will be using to put the Ice Cream in, in the freezer.
Pour the chilled mixture into your Ice Cream maker, turn it on and let it do it’s thang. Check it after about 20 minutes. When it’s done, take out the chilled glass container from the freezer and transfer ice cream. Cover and put into freezer for at least 2 hours to harden. That is if you can wait that long… ;)