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話說係清邁時成日都會幫襯一間Vegan Ice cream shop。朝思暮想的純素(無蛋奶) 雪糕, 終於實驗成功! 以後自己鐘意咩味就整咩味, 幾時都有得食:)
My first hit of Vegan recipe! Get your own dairy-free, 100% vegan matcha ice cream with coconut base. My next appeal will take out almond milk or sub with cashew milk, for a smoother and more creamy texture!
Preparation time - 15 mins
Cooking time - 30 mins
Ingredient
全脂椰奶 400mL
杏仁奶 1/2杯
天然庶糖 8 tbsp
宇治抹茶粉 4 tbsp
鹽 少許
Ingredient
400mL full fat coconut cream
1/2 cup almond milk
8 tbsp raw cane sugar
4 tbsp matcha green tea powder
pinch of salt
Direction
1/ 預先將雪糕機置於冰箱冷藏, 最少要雪24小時
2/ 將所有材料倒入攪拌器內, 徹底攪勻; 檢查所有抹茶粉是否已融掉
3/ 將雪糕液放於雪糕內雪2-3小時, 會加速雪糕變冷及凝固
4/ 從冰箱中取出雪糕碗, 根據指示慢慢將已雪凍的雪糕液倒入雪糕機中
5/ 待雪糕機攪拌完後, 呢個純素宇治抹茶雪糕大功告成啦! 即時食會有軟軟的口感, 或可以將佢倒入密封玻璃兜, 雪冰箱令口感更紮實。但記得係冰箱取出, 要於室溫放15分鐘先至好勺黎食
Direction
1/ Chill the ice cream maker bowl in freezer the day before, for at least 24 hours
2/ In a blender, pour all ingredient and blend well until combined. Be sure to check the mixture do not contain any lumps of matcha powder
3/ Chill the mixture in the fridge for 2-3 hours
4/ Get the ice cream maker bowl from freezer, and pour in the ice cream mixture according to manufacturer instruction
5/ The Vegan Matcha Green Tea ice cream is now done! You may want to have it served in soft texture, or transfer to a glass container and chill in the freezer for harder texture. Let it sit in room temperature for 15 mins from freezer before served.
Tips
要雪糕出黎顏色夠綠, 一定要用宇治抹茶粉。好多時用左其他綠茶粉, 出黎色水都會偏黃, 唔夠靚仔～
To get the favourable green color of the ice cream, be sure to use Uji Matcha powder that gives the most appealing colour of how Matcha should look like!
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