Excited to have Monica from The Movement Menu on the blog today to share her amazing ice cream recipe! We haven’t exactly hit summer here in Colorado, it snowed on Sunday, but I am ready for it. Ready for tank tops, ready for ice cream, ready for patios, and ready for late night BBQ’s. Oh, and ready to be tan. I mean…ready to get more Vitamin D. If you’re craving summer, you’re going to love this ice cream recipe that has an extra treat on the side! Enjoy!
Summer is near, and my ice cream churner is already exhausted. Lately, I have been ogling over anything and everything matcha flavored. Whenever I grab sushi, I’m always tempted to finish off my meal with a bowl of green tea ice cream. However, we usually go to all-you-can-eat so it is rare that I have room in my belly. That’s why I am so overjoyed and relieved that I finally made green tea ice cream at home.
This ice cream tastes like the real deal. I fooled my sister and fiancé into thinking I picked it up from a Japanese restaurant. Little did they know, it is refined sugar and dairy free! There is no option to eat this ice cream without a huge chunk of the pistachio praline with it. In fact, you should scoop the ice cream directly onto the praline and eat them together.
My inspiration for this praline came from Juli’s Pecan Praline. She made this ooey gooey Pecan Pie Brittle several years ago, and I still dream of it. No joke. I substituted the pecans for pistachios, and the results were otherworldly.
I’ll say no more, and leave you to the tantalizing photos and recipe! Happy Tuesday.
For the ice cream
- 18 ounces full fat canned coconut milk
- 1/2 cup unsweetened coconut milk (from the carton or homemade)
- 1/4 cup grade b maple syrup
- 2 tablespoons pure matcha powder (start with 2, and add 1/2 tablespoon if it isn't strong enough for you)
- 6-8 dates (enough to fill 1/3 cup)
- 1/4 teaspoon xantham gum
- 2 tablespoons liquid chlorophyll (optional: for a richer green color)
For the pistachio praline
- In a high-speed blender, combine canned coconut milk, unsweetened coconut milk, maple syrup, matcha powder, and dates until everything is well combined. If you are using the liquid chlorophyll, you will want to blend this in as well.
- Then, stir in the xantham gum.
- Move the mixture into the refrigerator to chill for 2 hours. *If you let it sit overnight, it will turn into a mousse!)
- Then, turn on your pre-chilled ice cream maker.
- Pour in the mixture, and let it churn for 20-25 minutes, until it reaches your desired consistency.
- Next, make the pistachio praline. Place a medium saucepan over medium heat.
- Add a tablespoon of the (1/4 cup) coconut oil to the pan and add the shelled pistachios. Toss around to coat in the oil and keep moving the pan around in order to roast the nuts, without burning them.
- When the pistachios begin to slightly brown, add in the honey and maple syrup. Mix well with a spatula.
- Once this mixture begins to thicken a bit, add in the coconut oil and coconut butter. Continue mixing with a spatula, in order to prevent the coconut butter from burning and sticking to the sides of the pan.
- Next, add in the cinnamon, vanilla extract and pinch of sea salt.
- Once everything has been combined well, turn the heat to a low simmer for 4-5 minutes and let the mixture thicken a bit.
- While this is happening, line a 8x8 baking dish with parchment paper. Make sure you press the parchment down into the sides of the baking dish.
- Pour the pistachio mixture into the parchment-lined dish and use a spatula to spread the mixture into all of the corners of the pan. You will want an even layer.
- Place this dish into the freezer for at least an hour. The mixture will be hard, yet chewy when it is done setting.
- Use a knife to break it into pieces, and serve it with the green tea ice cream.