Raspberry Green Tea Ice Cream

Friday, September 18th, 2015

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So this recipe required way more raspberry extract than I expected! The matcha powder completely overwhelms the raspberry flavoring, necessitating two teaspoons instead of one. I bet fresh or frozen raspberries (two cups, maybe?), cooked down into a jelly, would work even better, but then you’ve got a Seed Situation on your hands. So if it’s a smooth ice cream you’re looking for, best stick with raspberry extract.

This flavor pairing isn’t my all-time favorite, but it’s pretty good nonetheless. And if you eat a ton of green tea ice cream, it’s a fun way to mix things up without relinquishing the matcha.

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Matcha Cookies!

Saturday, February 7th, 2015

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I needed to think of something to make other than green tea ice cream to test this new brand of matcha I received for review, so I had pretty much the best idea ever: Matcha Cookies! Or St. Patty’s Day Snickerdoodles, if you prefer.

The recipe is modeled on the Snickerdoodle cookies in The Vegan Cookie Connoisseur. You can find the recipe after the jump, but basically I just swapped out the cinnamon flavoring for matcha powder (two tablespoons, to be exact).

I was a little stumped on the coating – Snickerdoodles are rolled in cinnamon sugar prior to baking – but I decided to use almond flour in place of cinnamon, because I love the pairing of almond with green tea. White on green lacks the visual punch of brown on white, but it’s pretty tasty nonetheless – and that’s what really counts, yeah?

If you don’t have any almond flour, just use plain sugar instead! Or reduce the vanilla to 1/2 teaspoon and add a teaspoon of almond extract to get your fix.

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Peach Green Tea Ice Cream

Thursday, October 30th, 2014

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One of my all-time favorite flavors of green tea (second only to *maybe* jasmine) is peach. Recently it occurred to me that I’ve yet to make peach green tea ice cream, an oversight I took to rectifying immediately. Luckily, it was pretty simple: just process some canned peaches and syrup into a slurry and use it in place of the soy milk. Peach Green Tea Ice Cream in a jiff!

If this was the beginning of summer, I might have used fresh roasted peaches in place of the canned stuff. Sadly, it is not. (Sob. Snow is just around the corner, y’all! Get me some sun lamps stat!) But feel free to use ’em if you’ve got ’em!

Also, 1 1/4 cups (or 1 cup post-processing) is about six slices shy of a full 15 ounce can. I was tempted to use the whole shebang, but worried that it’d be too much batter for my one-quart machine to handle. It can be hard to tell, since some batter expands more than others when frozen. As it turns out, it fit with very little room to spare. If your bowl is larger than mine, go ahead and use the full can. Or don’t! The leftover slices taste amazing when served alongside the finished product.

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

Saturday, August 9th, 2014

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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Mucho Matcha Banana Ice Cream

Saturday, October 12th, 2013

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In all my banana ice cream experiments, I’ve been hesitant to try green tea on account of I wasn’t so sure the two flavors would taste all that hot together. Unless you’re pairing the banana base with a truly overpowering flavor – chocolate, maybe, or peanut butter (or, better yet, both together!) – the banana taste tends to bleed through. And while green tea goes well with some fruits – oranges, lemons, and blueberries immediately come to mind – green tea and bananas is hardly anyone’s dream team.

But I’ve been trying to eat healthier lately, and what better snack that potassium-rich bananas paired with antioxidant-rich matcha powder?

As it turns out, green tea banana ice cream? Not too shabby. Naturally I prefer the soy-based stuff, but this Mucho Matcha Banana Ice Cream (as I now call it) is pretty tasty, too. Better still served with sprinkles and strawberries.

For a richer dessert, try adding a third flavor to the mix: lemon or orange peel, perhaps, or vanilla or almond extract.

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Just playing around with my camera’s settings, don’t mind me.
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Mucho Matcha Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons matcha powder
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

optional seasonings: lemon peel, orange peel, vanilla extract, almond extract, etc.

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the matcha, a tablespoon at a time. Pulse until blended, sample the ice cream, and, if the green tea flavor isn’t strong enough for your liking, add another tablespoon. (If using optional seasonings, add them at this step as well.) Three tablespoons of matcha powder hit the sweet spot for me, but you may prefer less.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Lemon-Orange Green Tea Ice Cream

Friday, January 4th, 2013

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Though I haven’t had it in ages – not with all this loose leaf tea floating around that I need to brew, thanks in part to mom and dad! – I used to love Celestial Seasonings Jasmine Green Tea. (In fact, I don’t think they even make it anymore; the only green tea with jasmine listed on their website is Sleepytime Decaf, and I’m pretty sure that isn’t it. Like, 98%. Close enough!) Craving matcha ice cream something fierce, I had hoped I might be able to turn my old favorite tea into an ice cream dish.

As it just so happens, jasmine extract? It’s kind of pricey. And only available online. Le sigh. Maybe another time?

Instead I settled for a green tea ice cream infused with lemon and orange, a la Celestial Seasonings Mandarin Orchard. At least, I’m guessing it’s similar to Mandarin Orchard; I’ve never had the stuff, so I can’t say either way. What I can tell you is this: it’s really, really yummy.

The recipe below will get you a green tea ice cream that has subtle hints of lemon and orange. For a stronger citrus-y taste, play around with the quantities a bit. Taste, stir, taste, stir, and repeat. And share your recipe in the comments – the more ice cream the merrier!

 

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Lemon-Orange Green Tea Ice Cream

(Makes roughly one quart of ice cream.)

Ingredients

3/4 cup soy milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer
1/2 cup sugar + extra to taste
2 tablespoons lemon juice
1 tablespoon orange juice concentrate (frozen or defrosted)
2 tablespoons matcha powder
1 teaspoon lemon peel
1/2 teaspoon orange zest
1 tablespoon vanilla extract

Directions

1. In a small bowl or mug, combine 1/4 cup of the nondairy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 1/2 cup of nondairy milk with the soy creamer, sugar, and lemon and orange juice. Heat on medium and whisk briskly to combine. Add the matcha powder and lemon and orange peel and continue to whisk the batter. (You may want to sift the matcha powder so that it doesn’t clump up – but I found that whisking briskly in a back and forth motion for five minutes or so eliminated most of the clumps.) Sample to taste and add extra sugar or seasonings as desired. Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Sample again and, if desired, add a little extra lemon or orange flavorings. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert.

Green Tea & Almond Ice Cream

Wednesday, June 6th, 2012

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For the green tea fiends in the house (holla!), I bring you: Green Tea Ice Cream! Specifically, green tea with almonds (or, in this case, almond extract; but feel free to toss some almond slivers in the mix too!), since matcha and almond taste divine together. Matcha powder, by the by, is widely available online – but harder to find in brick and mortar stores. Currently in my pantry: SerendipiTea Matcha Culinary Grade from Amazon.

Serve with vegan sprinkles, almonds (may I suggest chocolate covered?), and/or crushed almond Windmill cookies, to make a delicious green tea ice cream sundae.

Or enjoy it on a hot summer morning in place of that steaming cup of coffee. It may not have quite the amount caffeine to which you’ve become accustomed, but you can always pop a pill for that – or eat triple the ice cream! For the love of dog, it’s 7AM and already 85F with 80% humidity!

 

Green Tea & Almond Ice Cream

(Makes roughly one quart of ice cream.)

Ingredients

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

Directions

1. In a small bowl or mug, combine 1/4 cup of the nondairy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of nondairy milk with the soy creamer, sugar, and matcha powder. (You may want to sift the matcha powder so that it doesn’t clump up – but I found that whisking briskly in a back and forth motion for five minutes or so eliminated most of the clumps.) Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla and almond extracts and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Enjoy immediately – maybe with some almond slivers or crushed almond Windmill cookies to garnish? – as soft serve or chill in the freezer for a few hours for a firmer dessert.

 

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VeganMoFo, Day 30: Green Tea Cupcakes & Black Bean Brownies (Oh my!)

Friday, October 30th, 2009

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Since VeganMoFo is coming to a close, I decided to spend the afternoon experimenting with two recipes I’ve been meaning to try, namely, Green Tea Cupcakes and Black Bean Brownies. You may recall that I vowed to try the former at the beginning of the month – and what kind of VeganMoFo’er would I be if I broke that one teensy-weeny little promise?

(Actually, funny story. When making the black bean brownies, I spent five+ minutes trying to coax the cover of the food processor to lock into place. Turns out I had it on backwards the whole time. But wait! That’s not all! Later on, I set the oven timer to what I thought was 30 minutes. It went off 30 seconds later. Oy. Turns out I’m not much of a MoFo’er after all!)

First up: Green Tea Cupcakes with Matcha Glaze from Vegan Cupcakes Take Over The World. Two words: Fucking. Awesome. Seriously, these things rock. Assuming you like green tea, which I totally do.

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The Matcha Glaze is kinda funky; before looking the recipe over, I thought the frosting would be a variation of Isa’s iconic vegan buttercream concoction, but as the name implies, it’s really a glaze. It’s different, but nicely so. Also a bit of a relief, because the sugar-heavy buttercream tends to give me a sugar headache. (Any tips for reducing the sugar content? Should I just add more shortening/less sugar? Anyone?)

Matcha is on the expensive side, but most recipes don’t call for all that much. I originally purchased a small box to try out in the Green Tea recipe from Wheeler del Torro’s The Vegan Scoop (also awesome, btw); now, methinks it’ll remain a pantry regular.

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