Vegan Matcha Blueberry Ice Cream | PANATEA

Chef Chloe is the face (and culinary genius) behind NYC’s new favorite vegan restaurant: by CHLOE. We never knew vegan food could taste so delicious. Their PANATEA Matcha Muffin and PANATEA Matcha Kelp Noodles are two must-try’s. As is their Quinoa Taco Salad. And their vegan ice creams will melt in your mouth. Lucky for you, we’ve got the inside scoop ;)

Vegan Matcha Blueberry Ice Cream (makes 1 quart)

  • 1 cup blueberries
  • 1/4 cup sugar
  • 1 14-ounce can coconut milk
  • 1 1/2 cups almond milk
  • 3/4 tablespoons agave
  • 3 tablespoons canola oil
  • 1 scoop of PANATEA Ceremonial or Culinary matcha, sifted
  • 1 vanilla bean seeds
  • 1/8 teaspoon salt
  • 3/4 teaspoon xanthan or guar gum
Directions: Blueberries
  1. In a saucepan over low heat, combine blueberries and sugar, until blueberries soften and sugar is dissolved (about 10 minutes).
  2. Set aside and let cool.
Directions: Base
  1. Combine coconut milk, almond milk, agave, oil, matcha, vanilla bean seeds, salt, and xanthan gum in a blender.
  2. Chill in the refrigerator for 2-3 hours.
Directions: Build
  1. Once chilled, prepare the ice cream base in an ice cream maker, according to the manufacturer’s instructions.
  2. During the last round of churning, add the blueberry mixture.
  3. Wrap ice cream tightly with plastic and store in freezer.
  4. Before serving, let sit for 10-15 minutes to thaw before serving.