- Heat coconut milk over medium heat in a saucepan until hot but not boiling, about 5 minutes.
- Remove from heat and whisk in matcha powder, ⅓ cup of sugar, vanilla and sea salt until thoroughly combined. Taste and add additional sugar if desired. Transfer to a medium mixing bowl and chill mixture in refrigerator for 30 minutes. This will help mixture freeze evenly.
- Stir mixture once more and pour into a loaf pan, then cover with plastic wrap. Freeze for 2 hours.
- Stir, scraping sides with a spoon for even freezing and freeze an additional 2 hours for soft serve style or add an additional 4 hours for firmer ice cream.
- Scoop ice cream into bowls and serve drizzled with sesame oil.
No-Churn Matcha Ice Cream with Sesame Drizzle
Yield
Serves 4
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
4 hours 15 minutes
kikkoman products used:
ingredients
2 ½ cups canned unsweetened full fat coconut milk
⅓ cup sugar
2 teaspoons matcha powder (add another teaspoon for stronger flavor)
1 teaspoon vanilla extract
⅛ teaspoon sea salt
2 tablespoons Kikkoman® Sesame Oil, for drizzling
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
