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Coconut Matcha Ice Cream

Coconut Matcha Ice Cream

I'm back with another collaboration with Motion Matcha! They just released a fun little variety pack with different flavors of matcha powder, and I like that these are essentially one serving packs that you can use to make stuff...just for you πŸ˜‚  The pack has strawberry, orange, etc. but I'm a sucker for the classics. 

Since it's pretty hot in San Francisco right now, I decided I needed to make something cold to keep me happy. Cool down with my recipe for sweet coconut matcha ice cream using Motion Matcha's "Just Matcha" flavor!

Ingredients:

  • 1 cup heavy cream
  • 2 cups coconut milk
  • 1.5 tbsp matcha
  • 6 egg yolks
  • 1 cup sugar
  • Pinch of salt
  • 1/2 cup semisweet chocolate
  • 1/2 cup white chocolate
  1. Make sure you put the ice cream container from your machine in the freezer the night before so it's nice and cold when you are churning. Take it out and put it on the machine only when you're ready to churn!
  2. Separate your egg yolks from egg whites and put to the side.
  3. In a pot, mix the heavy cream, sugar, and coconut milk. At medium-low heat, heat your mix up slowly and don't boil it.
  4. In a separate bowl, put your matcha in and take 1/3 cup of the heated up milk. I have a matcha whisk to blend it all together, but just use a regular whisk if you don't have the special matcha kind. Blend until the matcha lumps are gone and it looks nice and smooth, and then whisk it back into the pot with the rest of the dairy.
  5. Now take your dairy mix and gradually spoon the heated mix into the bowl of egg yolks while whisking. Do it 1 spoonful at a time so you avoid scrambling your eggs.
  6. Once that's blended, carefully whisk it all back into the pot with the heat turned off. Throw a pinch of salt in and keep whisking until it's all blended and smooth!
  7. Pour your mix into a heatproof container like a glass bowl or a stainless steel bowl. Place some saran on top so your mix doesn't get a film on the surface as it cools. Chill your mix in the fridge for 1-2 hours.
  8. Once you're ready, put your ice cream machine together, turn it on, give your ice cream mix a quick stir to make sure it's all one cohesive mix, and then start pouring it into the churn.
  9. After 15-20 minutes, you'll see it start to crystallize and freeze. Once the ice cream is looking much thicker, add in your chocolate chips.
  10. Keep churning until it's thick, almost like a frozen yogurt texture. Turn your machine off and transfer the mix to a container to freeze, and, after an hour or so, your ice cream should be solid enough to enjoy in a cone, bowl, or straight from the container!
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