It’s been a while since I’ve done anything with tea. And that’s a shame, considering how it fuels me throughout each day (even when I was in New York for a couple days, far away from my kettle, I still managed to at least have some good quality, albeit bottled, cold tea every day). I’ve got another tea-related treat to work on today while it’s sunny and dry outside (for once). But for now…
One thing I held off on making before I got my ice cream maker was ice creams made with alternative milks. The closest I came was frozen yogurt, but that doesn’t really count, being all made of dairy and such (though noticeably safer for a little lactose intolerant creature like myself, what with all those friendly cultures in there).
I was a little concerned about ending up with The Dreaded Giant Crystals that form all too easily if you’re not using a machine to churn, so I kept it strictly dairy. But now that I have an ice cream maker, I can pour whatever sugary, milky-or-not concoction I want in there!
This particular concoction was actually inspired by a drink I adored one summer back when I was working in the mall. There was a Gloria Jean’s close by the store I worked in and I was a total overpriced-slushy-coffee-thing addict at the time. They had (and still have, I imagine) constant rotating seasonal flavors, and at one point had green tea in their summer menu. I was probably the only real customer they had for that flavor, considering the trashiness of the mall at the time (it’s surprisingly upscale now, with a Coach store, Apple store, Banana Republic, upcoming Teavana outlet, H&M, Lindt chocolate shop, numerous jewelry stores, etc.) but I was completely addicted to giant green tea slushes, made with soy milk, of course. I think those two flavors work really well together, playing off each other’s natural sweetness and plant-y flavors.
I’m glad I waited until I had the machine to make this. You certainly could try by hand but since it lacks the creamy fattiness of real ice cream, it has more of a packed snow/sorbet texture in the mouth and I imagine it could easily get too icy if not stirred properly.
It tastes great – just like the slushes that fueled me through 8+ hours of Spencer Gifts madness all summer long, but frozen until scoopable. Healthier than a custard- or even Philly-style ice cream, and even moreso when topped with fresh blueberries, or whatever other seasonal fruit you happen to have lying around. Raspberries would be another wonderful addition, or perhaps something citrusy.
Matcha Soy Milk Ice Cream
- 2 cups plain soy milk
- 1/4 cup sugar
- 3-4 Tbsp sweetened matcha
- 1 1/2 Tbsp vodka
In a medium bowl, whisk together the soy milk and sugar until the milk slightly froths. Gradually whisk in the matcha until green and matcha-flavored to your liking, making sure to beat out any little lumpies of green hidden in the mixture. Whisk in the vodka. Freeze with an ice cream maker of your choice or follow my instructions for ice cream without a machine. Serve with fresh fruit, if available.
A few things to note: both my soy milk and matcha were of the sweetened variety, so if you are using unsweetened versions of either or both item in this recipe you may have to up the sugar. Just add it a tsp or so at a time until it’s as sweet as you want it, and remember that freezing mutes sweetness a bit so if you over-sweeten a little it’s not the end of the world, though this isn’t meant to be terribly sweet anyway.