Its been fairly hot and humid (I know that’s relative) the past few days here in Southern California. So there’s been a lot of ice cream making going on. This time around I made Coconut Matcha Ice Cream and played with combining matcha and another one of my favorite flavors, ube. This is pretty straight forward, I used 1 can of full fat coconut milk, ¼ cup sweetened condensed milk, a teaspoon of vanilla extract for the base and added 2 heaping tablespoons of finely ground matcha powder. I whisked it all together until the matcha powder was incorporated and most of the larger clumps had been worked out. Then I chilled the base for a couple of hours before I churned in the machine for 25 minutes. Yield 1 pt/16oz of ice cream
Now for me the real fun came with different ideas for how to serve the ice cream. So I decided to make ice cream sandwiches. I’ve been on an ube (a vibrantly purple Filipino sweet potato that’s all the rage in these parts) kick for a while. So I hit up my local Red Ribbon (a Filipino bakery chain) and picked up some ube mamon, which is a Chinese style sponge cake. I sliced the ube mamon in half, then I formed 2 scoops of the coconut matcha ice cream into a disk and coated the sides with crushed Froot Loops and coated the sides of the ice cream disk and placed the disk onto the one of the slices of ube mamon and then topped that with the other slice. This is what the final one looked like (there were a few fails which are up on my Instagram)
Stay tuned, figs are coming into season and our trees have tons of fruit….