This Matcha Green Tea Ice Cream is great because it's a no-churn ice cream. Yep It's made from cold, whipped coconut milk, a date paste and Matcha green tea powder. A quick freeze and what you have is a subtle, nuanced, sweet , delicious and light green tea ice cream. Indulge! This needs to be in the freezer for at least 4 hours, best if overnight for firm ice cream.
Place a large mixing bowl and beaters in the freezer to chill for 10 minutes. Take the cans of coconut cream or milk you chilled overnight out of the refrigerator and set aside.
Add the moist, pitted dates to your food processor and pulse adding hot water a little at a time until it forms a thick paste. Set aside.
Pour the coconut cream or milk into a mixer and whip until creamy and smooth for 2 minutes. Add the Matcha green tea, vanilla and date paste. Whip until fully incorporated.
Transfer to a parchment-lined freezer-safe container (I used a meatloaf pan) and cover loosely with plastic wrap, then foil to help freeze. A few hours will make a firm, chilled, mousse-like ice cream. Freezing overnight makes for a firmer ice cream.
Set out for at least 20 minutes prior to scooping. Will keep in the freezer for up to one week, if it lasts that long.