Matcha Coconut Ice Cream

Author: Great Rise
Cuisine: dessert
Serves: about 2 cups
Ingredients
1 can full fat coconut milk
1-4 teaspoons Culinary Grade Matcha (see note)
½ cup sugar
2 tablespoons maple syrup
½ teaspoon vanilla
squeeze of lemon
1 tablespoon vodka (optional – to help texture once it’s frozen)
pinch of salt
Instructions
1.Make sure the bowl of your ice cream maker has been in the freezer for at least 12 hours, 24 is best.
2.Whisk together the matcha, sugar, maple syrup, vanilla, lemon, salt and vodka, if using. (If your matcha is lumpy, you can strain the mixture before putting it into your ice cream maker). Pour into your ice cream maker and churn according to manufacturers directions. Pour into a freezer-safe container and freeze for at least 1-2 hours to firm up a bit.
3.If your ice cream has frozen over night, let it sit at room temp for 15 minutes to soften again.
Notes
(white chocolate chips pictured are not vegan)

the flavor of matcha can widely vary in bitterness, I suggest starting with less and adding more to taste (before churning the ice cream). I used Great Rise Culinary Grade Matcha which is one of my favorites because the flavor is very nicely balanced.