Dairy Free Matcha Strawberry Swirl Ice Cream
This dairy-free frozen dessert pairs smooth matcha flavor with a bright strawberry swirl. It is a colorful, special treat for warm days or celebrations.
Equipment
- ice cream maker
- freezer-safe container
Ingredients
For The Strawberry Swirl
- 2 cups Hulled Chopped Strawberries
- 1/3 cup Cane Sugar
- 1 tbsp Fresh Lemon Juice
- 1 tsp Cornstarch
For The Matcha Ice Cream
- 1 can Full-Fat Coconut Milk
- 1 1/4 cups Extra Creamy Oat Milk
- 2/3 cup Cane Sugar
- 1 1/2 tbsp Culinary Matcha Powder
- 2 tbsp Cornstarch
- 1 tbsp Refined Coconut Oil
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Fine Sea Salt
Instructions
- Combine the strawberries, cane sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring and lightly mashing the fruit, until thick and jammy.
- Transfer the strawberry swirl to a covered bowl and refrigerate until completely cold.
- Whisk the coconut milk, 1 cup of the oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened.
- Whisk the matcha powder with the remaining 1/4 cup oat milk until smooth. Whisk this matcha mixture into the warm ice cream base, then refrigerate for at least 4 hours.
- Churn the cold matcha base according to the ice cream maker's directions. Transfer one-third of the ice cream to a freezer-safe container and spoon strawberry swirl over the top.
- Repeat the ice cream and strawberry layers twice, using a light swirling motion after the final layer. Freeze for 4 to 6 hours and soften for 5 to 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 34gProtein: 1gFat: 12g