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–+ servings
Vegan Matcha Pistachio Ice Cream

Vegan Matcha Pistachio Ice Cream

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Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine World
Servings 6 Servings
Calories 131 kcal

Ingredients
  

Condensed Coconut Milk

  • 1 Can full fat coconut milk
  • 2/3 Cup Cane Sugar
  • 2 Tbsp Corn Starch
  • 3 Tbsp Plant Milk you can use water as well

Matcha Mixture

  • 1 Tsp Matcha Powder
  • 2 Tbsp Hot Water

Matcha Pistachio Ice Cream (starts at 0:58 in the video)

  • 1 Can Coconut Cream Make sure NOT to include the water from the can
  • 1 Cup Condensed Coconut Milk
  • 1/4 Tsp Nutmeg powder
  • 1/2 Tsp Vanilla Extract
  • 1/4 Cup Crushed Pistachios

Instructions
 

Condensed Coconut Milk

  • In a medium saucepan, add the can of coconut milk (including the liquid part on the bottom) and the sugar. 
  • Place the saucepan on the stove on medium low heat. Stir until the coconut milk has completely melted.
  • On a small container, add the plant milk (I used almond milk) and the corn starch, give it a mix to break any lump. Then add the mixture to the saucepan. 
  • Stir until the mixture becomes thicker but DO NOT let it boil. Do the spoon test: if you're able to dip a spoon in the mixture, run your finger through the back of the spoon (after you let it cool down a bit, don't burn yourself) and the mixture does not cover the path you've created with your finger, then the condensed milk is ready. Set it aside and let it cool down.

Matcha Mixture

  • In a small container, add the matcha powder and the hot water. Mix well using a tea whisk or a fork to break any lump of matcha. Set it aside.

Matcha Pistachio Ice Cream

  • In a separate mixing bowl, add in the coconut cream (make sure to NOT include the liquid on the bottom of can) and mix it using a hand mixer or stand mixer until the cream becomes smooth.
  • Add half of the amount of the condensed milk prepared, the nutmeg, vanilla extract and strain in the matcha mixture. Mix to combine everything. Then fold in the crushed pistachio.
  • Pour the ice cream mixture in a medium size bowl, cover the bowl with a plastic wrap, making sure the plastic touches the surface of the ice cream. Set it in the freezer for 6 to 8 hours.
  • Let it thaw for at least 30 minutes before serving. Enjoy

Notes

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Nutrition

Calories: 131kcalCarbohydrates: 26gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 54mgFiber: 1gSugar: 23gVitamin A: 47IUVitamin C: 0.2mgCalcium: 15mgIron: 0.4mg
Keyword matcha pistachio ice cream, vegan desser, vegan ice cream
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