For a while I tried to drink enough green tea to get the reported health benefits (stuff like improved focus, a reduced risk of cancer, a speedier metabolism, increased longevity). It's no mean feat! To actually reap the health benefits of green tea you need to drink 3-5 cups per day. That's a lot of kettle boiling, a lot of brewing and a lot of trips to the loo! Which is why it makes total sense that people are going crazy about matcha tea these days. Did you know in terms of the antioxidants they offer, one cup of matcha equals 10 cups of green tea!? Now that's bang for your buck!
I'm not sure if it still counts as a health food..but I've used my matcha to make a vegan green tea ice-cream. It tastes delicious, has only 1/3 of a cup of sugar, and I figure if I'm going to be eating ice-cream anyway it may as well be ice-cream that lowers blood pressure, increases my metabolic rate and helps reduce my risk of cancer! Who ever heard of an ice-cream that does all that!
Apparently green tea ice-cream dates as far back as the 1870s, when it used to be served in Japan at royal dinner parties, in the shape of the Mount Fuji volcano! It may have been around long before then, but its true origin remains unknown. Probably some ingenious old grandma discovered it one afternoon hundreds of years ago while tinkering in her kitchen! Anyway, it's only since around the 1990s that it has started to spread around the world, and I'm very glad it has!
I decided to make a batch of ginger nut biscuits and voila! Matcha Ice-cream Sandwiches! If you'd like to make ice-cream sandwiches for yourself too, I've got a recipe for vegan Anzacs that'll do just the trick, you can find it here.
P.S. If you wanna watch a video of me making matcha ice-cream, you can find it here :)
1 cup soy milk
3 tbsp matcha powder
1/3 cup granulated sugar (I used Madera sugar)
1 cup coconut cream
A pinch of salt
Note: If you're using an ice-cream maker, make sure you have cooled it properly for at least 24 hours before making your ice-cream
Put your soy milk, matcha powder and granulated sugar into a saucepan. Set it on low heat and whisk gently until the matcha powder has been mixed in and the sugar has dissolved
Make yourself an ice batch by filling one big bowl with ice and water, and placing another smaller bowl inside it (preferably a metal one)
Pour your mixture from the saucepan into the ice bath, then add the coconut cream and a pinch of salt and whisk to combine.
Now pour everything into your ice-cream maker and set it to churn for 30-60 minutes. You'll know the ice-cream is ready when it's gone all cold and solidified.
If you're not eating it straight away, stick the ice-cream in a Tupperware container in the freezer. Serve topped with crushed nuts, fruit or a little dark chocolate.