Matcha Vanilla Bean Ice Cream (Vegan)
Matcha powder and sweet vanilla bean seeds combine to create this creamy matcha vanilla bean ice cream.
Ingredients
- 1¼ cups plant based heavy cream + 1 tbsp
- 1 cup plant based sweetened condensed milk (see recipe on the website if interested in making it homemade)
- 1½ tsp matcha powder
- 1 vanilla bean
Instructions
- Take your vanilla bean, slice it open length wise and scrape out all of the seeds. Set the seeds aside to add to the ice cream later. To a small container, add the matcha powder and the1 tablespoon of heavy cream. Mix the two together until you have created a paste. Set the paste aside.
- To a medium bowl, add the heavy cream. With a hand mixer, whip the cream on medium to medium high speed until you achieve soft peaks. Once soft peaks are achieved, add the sweetened condensed milk and continue whipping on medium to medium high speed for about a minute or until the sweetened condensed milk is fully incorporated.
- Take half of the mixture and place it into a medium bowl. You should now have two bowls with each containing half of the cream/sweetened condensed milk mixture.To one bowl, add the vanilla bean seeds. Blend with the hand mixer just until the seeds are well incorporated. To the other bowl, add the matcha paste. Blend with the hand mixer just until well incorporated.
- We are going to add the ice cream in layers to a freezer safe container. I used a 6x6x2 glass container with a lid. To your container, add half of the vanilla ice cream and half of the matcha ice cream - swirl them together. Add the rest of the vanilla ice cream and the rest of the matcha ice cream - swirl them together. I sprinkled a little matcha powder across the top of the ice cream - this step is optional.Cover the ice cream and place it in the freezer for 6 to 8 hours. I leave mine in the freezer over night. The ice cream can be served straight out of the freezer.