Coconut - Green Tea (Matcha) Ice Cream
1 can thick coconut milk
1/3 cup sugar
1 tbs matcha powder
1 tbs powdered vegan lecithin
1) Put all ingredients into a blender and blend on high for about a minute (the sugar needs to be dissolved completely).
2) Pour the mixture into a plastic container, then close the lid and move the container to the freezer. Use a container that is not too small as you will have to stir the mixture later on.
3) Use a strong fork to stir the mixture every hour or so until it's ready for serving.
[You can skip step 2-3 and use an ice cream maker instead, if you own one... Lucky you!^^]
Notes:
• Lecithin works as an emulsifier and stabilizer and thus it helps to freeze the ice cream mixture evenly. I used sunflower lecithin that I bought from eBay, but I think soy derived lecithin should work equally well and it is more easily accessible.
• Matcha can be found in most well stocked asian grocery shops.
• While this ice cream is easily made without an ice cream maker, it will unfortunately harden quite a bit the longer it sits in the freezer. An easy solution would be to use ice lolly/popsicle moulds, this way you don't have to worry about the scooping issue, but you still get to enjoy a creamy iced treat. Another possibility is to prepare the ice cream in the morning so that it'll be ready for immediate consumption at dinner time.
