[Vegan] Ice Cream Recipes with Hojicha and Matcha

It's difficult to imagine a world without ice cream. Even those who cannot tolerate lactose have undoubtedly enjoyed a scoop at some point. This summer, you might find yourself fixated on a fresh formula for non-dairy, no-churn ice cream! Astonishingly, you don't require a machine to create it, though you can employ one if you so choose. The ice cream boasts a velvety, luscious consistency that's simple to dish out. Don't worry, you can still make it without a machine.

Are you ready to discover your new favourite summer treat? Let's go!

Ingredients

1 can (400ml) coconut cream (we used TCC)

200g coconut condensed milk

3 tbsp Hojicha or matcha powder (or favour of your choice)

Instructions

1. Refrigerate the coconut cream overnight

2. Scoop out only the white solid parts (reserving the clear liquid for other uses)

3. Using a mixer, whip the coconut cream until creamy and expands in size

4. Pour in the condensed coconut milk and sift in the Hojicha powder

Note: It might clump if not sifted

5. Whip until everything is combined evenly

6. Transfer to a pan or any freezer-safe container, cover loosely and freeze for at least 4 hours

Tips

As long as you use good quality Hojicha (I bought from a local shop) or Matcha powder, you can barely taste the coconut in the ice cream.

Refrigerate the coconut cream to separate the cream and the liquid. If not you will end up with icicles in the ice cream.