Matcha Ice Cream
Ingredients
- 1 cup whole milk for low carb option use full fat coconut milk
- ¾ cup maple syrup for low carb option use Swerve Confectioners to taste, my sweet tooth is weak, so I only use 1/3 cup
- Dash of salt
- Seeds from one vanilla bean or 1 tsp vanilla extract
- 2 cups heavy cream
- 3-5 teaspoons culinary grade matcha powder
Instructions
- Combine milk and maple syrup, stirring well.
- Stir in salt, vanilla bean seeds, matcha and cream. (you might want to sift the matcha if it's clumpy, and it helps to use a whisk to incorporate the green tea powder)
- Refrigerate at least two but up to 24 hours
- Prepare in ice cream maker according to directions.
- Dish up and enjoy!
Tried this recipe?Let us know how it was!