MAKES 1 QUART
We heart Matcha at by CHLOE. especially when it comes from our friends at PANATEA Matcha!
Combined with blueberries? Woulda thunk this combo would become our go-to-midnight-binge-don’t-tell-my-boyfriend.
Pssst…you can find blueberries all year, but wild locally grown blueberries are available primarily during the months of July and August!
*Like it? Here are two more seasonal Ice Cream Flavors perfect for cooling you down on a hot summer day!
Learn more about our friends at PANATEA here.
BLUEBERRIES
1 cup blueberries
¼ cups organic sugar
MATCHA
1-2 Tbsps PANATEA’s ceremonial grade matcha
BASE
1 14-ounce can coconut milk
1 ½ cups almond milk
¾ cups raw agave
3 Tbsps canola oil
1 vanilla bean seeds
1/8 tsp sea salt
¾ tsp xanthan or guar gum
BLUEBERRIES
In a saucepan over low heat, combine blueberries and organic sugar, until blueberries soften and organic sugar is dissolved, about 10 minutes.
Set aside and let cool.
BASE
Combine coconut milk, almond milk, raw agave, canola oil, Matcha, vanilla bean seeds, sea salt, and xanthan or guar gum in a blender.
Chill in the refrigerator for 2-3 hours.
BUILD
Once the base is chilled, prepare the ice cream base in an ice cream maker, according to the manufacturer’s instructions.
During the last round of churning, add the blueberry mixture.
Wrap ice cream tightly with plastic and store in freezer.
NOTES + SERVING TIPS
Let sit for 10-15 minutes to thaw before serving.
