Jack here, bringing you one of the many joys from our Japan travels – matcha ice cream. We had no idea, before going, that green tea ice cream was even a thing. But the minute you walk down the street in any touristy area, you’re guaranteed to see giant fake green soft-serve cones outside of ice cream shops. Seeing something so American and familiar as a giant fake soft-serve ice cream cone, but green, was, well, it made me want to eat some. Fast forward through the trip, and Jeanine and I must have eaten 1 cone each every other day. So enough about us, it’s time to share one of our favorites with all of you.
Of course, the “cream” in our ice cream continues to be coconut cream, and I have a dirty secret. I love dairy, I love dairy ice cream – but I like coconut ice cream better. There. I said it. Coconut ice cream is better than dairy ice cream. And this is coming from the guy that is sometimes happy his wife is lactose-intolerant so that he can have the cheese from her pizza. Besides the coconut cream and matcha, the secret of this green tea ice cream recipe is that we add some maple syrup, vanilla, and a squeeze of lemon. All of these help to cut through the natural bitterness that matcha (or any tea) has, and gives you a sweet ice-cream-y dessert.
If you love this matcha green tea ice cream recipe…
Make matcha smoothies, matcha doughnuts, or matcha-frosted cake next!
