Kiss Me Organics Matcha Review – and a Vegan Green Tea Ice Cream Recipe!

August 9th, 2014 12:33 pm by Kelly Garbato

Green Tea Ice Cream, Anyone?

five out of five stars

(Full disclosure: I received a free product in exchange for an honest review.)

I love green tea, but due to its cost, I primarily use matcha powder for cooking and baking (ice cream and pastries, mostly). The matcha sold by Kiss Me Organics is comparable to other brands of matcha I’ve tried, with a vibrant green color; a fine, powdery consistency that’s not terribly difficult to whisk into liquids; and a rich taste that’s impossible to describe, except to say that it tastes like a good cup of plain green tea. The day I received my order, I whipped up a quart of green tea ice cream (recipe below); I was impressed with the smooth consistency and complex taste imparted by the matcha powder.

If you’re new to matcha, you can use it to flavor a variety of baked goods: add to your favorite vanilla cupcake mix, buttercream recipe, or even just mix a bit with powdered sugar and soy milk to make icing. There’s an excellent recipe for Green Tea Cupcakes on the Post Punk Kitchen (Google “Green Tea Cupcakes With Almond Flowers”), as well as a Matcha Truffles recipe from My Whole Food Life that I’ve been meaning to try. And don’t even get me started on Soy Division’s Matcha Glazed Vanilla Bean Donuts with Matcha Cream Filling!

The matcha comes packaged in a resealable pouch, which is rather handy, but I had a hard time getting it open (the top tears off well above the zipper; I had to trim the top of the bag a little bit at the time to avoid damaging the packaging). To be fair, matcha powder is inherently messy, and I’ve never been a fan of the various modes of packaging devised by manufacturers. This is at least preferable to some of the roll-up bags I’ve wrestled with in the past. (Matcha on all the kitchen things!)

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Green Tea Ice Cream

Ingredients

2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 tablespoons matcha powder
2 tablespoons arrowroot powder
1/2 cup sugar
1 teaspoon vanilla extract

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, sugar, and matcha powder. Heat on medium-high, whisking constantly, until the matcha has dissolved fully in the liquid and no lumps remain. Continue to stir until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla extract and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine’s directions. Enjoy immediately or pop it in the freezer for a firmer dessert!

Variations:

Use other nondairy milks and creamers – almond, coconut, etc. – in place of the soy milk.

Add any one of the following for a flavored green tea ice cream:
– 1 teaspoon almond extract
– 1 teaspoon raspberry extract
– 1 teaspoon lemon peel
– 1 teaspoon orange zest
– 1 teaspoon ginger
– 1/2 teaspoon dried lavender
– dried jasmine flowers

Toasted almond slivers also make a tasty addition; stir them into the ice cream by hand after it’s done processing.

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(This review is also available on Amazon. Please click through and vote it helpful if you’re so inclined!)

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