Green Tea Coconut Ice Cream (Vegan)

Yields: 1 ½ quart | Level: Easy | Total Time: 35 minutes + chilling time
- 2 cans (13.5 oz each) coconut milk
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup corn syrup
- 2 tablespoons green tea/matcha powder

1. If needed, freeze your ice cream bowl for at least 24 hours in advance to churning.
2. In a medium-large bowl, whisk together coconut milk, sugar, salt, vanilla, and corn syrup.
3. Shift the green tea powder over the mixture and whisk until everything is blended.*
4. Cover bowl with plastic wrap touching the surface of cream mixture (to prevent a film from forming) and chill until mixture is completely cold (best overnight).
5. Right before churning, pour cream mixture through a fine mesh sieve into another bowl.
6. Churn ice cream mixture according to your manufacturer's instructions.
7. Scoop some ice cream into a freezer safe container and freeze until it reaches desired consistency.

- There might be a lot of powder clumps still, don't worry about them. They'll go away after you strain the mixture before churning.