I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser. I’m excited to share what our family made with #SilkAmondBlends
Many years ago, I ate my first spoonful of neon colored green tea ice cream in a sushi restaurant. That first cold bite was like eating a cold, creamy green tea. I’ve been hooked ever since, but have never felt inspired to make my own. Until now. I wanted to make a slightly healthier ice cream (is than an oxymoron?), so I decided to make a dairy-free, vegan ice cream. This raspberry green tea coconut ice cream with almond milk recipe tastes almost as decadent as the stuff made of heavy cream and eggs. Seriously.
Last year I caved and finally bought an ice cream maker. It helped that my little beauty was orange and also on clearance. B.I.C.M. (Before Ice Cream Maker) I was using the freezer method, which took more work but totally worth it. You can make this recipe either way and I’ve included instructions for both with and without an ice cream maker. (Printable recipe at the end of the post.) Also,this recipe requires no cooking and you can mix it in a blender! That makes this raspberry green tea coconut ice cream recipe a win in my book.
If you’ve never tried Silk Almond Milk before, it’s great on its own, in smoothies and ice cream, of course. Our family usually drinks Silk Soymilk because it’s creamy and doesn’t have that chalky tastes like other brands. The Silk Almond Milk and Almond Coconut Milk is just as creamy and was a hit with my 4-year-old. In fact, the kids and I made strawberry lasse yesterday with Silk Protein +Fiber Almond Milk. You can find Silk products in the refrigerated dairy section at your Safeway.
Since fat is what makes ice cream so creamy, I had to figure out what would be a good replacement. Since Silk Almond Coconut Blend milk already had coconut in it, I wanted to play with the coconut flavor profile. I grew up eating many Vietnamese desserts featuring creamy coconut milk, so I knew it would be perfect for the ice cream. Make sure you buy the full fat coconut milk and not the light version. Before you open the coconut milk, shake it well to incorporate the fat back into the cream. (A great job for the kids.) Matcha or powdered green tea gives the ice cream its bright green color and its flavor. (You can find matcha at whole food stores or Asian markets.) I also use a liquid sweetener so everything would blend easily, but you can use granulated sugar to. Just blend it a little bit longer.
Tip: To speed up the freezing process, chill your ingredients before blending.
All the colors are so pretty together! You’ll have leftover matcha so add it to hot water for tea or put some in your next smoothie.
I love the bright color! I know it might not look appetizing right now, but trust me, it’s good eats. I gave it the mixture a whirl with my stick blender, but you can use a regular blender or hand mixer. You want all that green tea powder and sweetener to dissolve completely. Otherwise the ice cream might be chalky or grainy. Once it’s blended, pour it into your ice cream maker and churn it according to the manufacturer’s instructions. My ice cream maker takes about 30 minutes to create a soft serve consistency.
While the ice cream maker does its thing, now is the time to give your biceps a work out by crushing some frozen raspberries. Make sure to put them in a ziptop bag first. Don’t try to be cool like me because you’ll just make a mess. Place the frozen berries in the bag and give them some good whacks with a spoon. Take your aggression out on those berries! Keep them frozen until it’s time to incorporate them in the ice cream.
After about 30 minutes, my ice cream is about soft serve consistency. That means it’s time to pour those frozen raspberry bits into the ice cream. Let it churn for another 5 minutes to make sure the berries are incorporated evenly. You can serve it just the way it is, but if you want a harder, more ice cream consistency, you’ll need to freeze it further.
Scoop the ice cream into a chilled container, cover, and set in the freezer for another hour. I know it’s hard to wait, but I promise it’s worth it! See that deliciousness on a spoon? Get into my belly!
I didn’t miss the heavy cream or eggs in this raspberry green tea coconut ice cream recipe and you won’t either. Have I convinced you to buy an ice cream maker yet? This is my second batch of ice cream this summer, and I have a lot more recipes planned! I’m definitely using Silk Almond Milk for them to cut out the fat. Next on my list, a margarita ice cream!
- 1 can (13.5oz) full fat coconut milk (approx 2 cups)
- ¾ c Silk AlmondCoconut Blend milk
- 2 Tbsp green tea powder (sometimes called matcha)
- 1 tsp vanilla extract
- ¼ c agave nectar or granulated sugar or honey
- 1 tsp salt
- ¼ c light corn syrup
- 1 c raspberries, frozen
- In a large bowl, combine all ingredients except for raspberries. Blend with stick blender. Or, put all ingredients in a blender. Blend for approximately 3-5 minutes, until smooth.
- Place frozen raspberries in ziptop bag. Crush using a back of spoon. Return to freezer.
- ICE CREAM MAKER INSTRUCTIONS: Pour into your ice cream maker and follow instructions. When ice cream has reached "soft-serve" consistency, pour in crushed raspberries. Allow ice cream maker to churn for 5 minutes to mix in raspberries. Serve immediately if you soft-serve consistency is preferred. Otherwise, transfer ice cream to a container, cover, and freeze until hard.
- INSTRUCTIONS W/O ICE CREAM MAKER: Transfer mix to plastic container with lid. Freeze for 45 minutes. Remove from freezer and stir, making sure to scrap ice crystals from sides. Freeze for 45 minutes and repeat scraping process. Add crushed raspberries and stir to mix. Freeze for another 45 minutes and scrape. Repeat until ice cream is desired consistency.