口感絶對不輸蛋奶冰淇淋 用蔬果做純素抹茶冰淇淋 Vegan Matcha Icecream Recipe

用蔬果製作抹茶冰淇淋，食材一定不能選本身擁有獨特味道的，蓋過抹茶的香氣。純素的抹茶冰淇淋，豆腐、腰果、椰奶都是網絡上常見的。豆腐本身沒有甜味，氣味也強烈，但做冰淇淋卻有一種微微乾澀的口感；腰果太飽膩，質感較硬實；酪梨太容易氧化變黑；椰奶風味太強，不能與抹茶和諧共處，香味稍遜的椰奶，加工程度太多，也不是肥丁心目中理想的天然食材。

有一次蒸了一大鍋地瓜，吃不完。拿來做冰淇淋，剛巧冰箱有冷凍的火龍果和香蕉，加入抹茶後，一拍即合，誰也不搶誰的風頭，帶著抹茶鮮香的氣息的尾韻綿長，濃郁回甘，清新撲實，口感絶對不輸雞蛋奶油冰淇淋。經過幾次調整，終於找到味道平衡的配方。

加入香蕉本意是讓口感更綿密，增加甜味，不用另外加太多糖，但香蕉比例不能太多  否則蓋過抹茶味道。自製夏威夷豆堅果醬，牛奶般的質地和豐富的油脂 ，比其他堅果醬順滑，不蓋過抹茶的味道。

最後，抹茶的選擇是點睛的部份，直接決定冰淇淋的口味。不同等級的抹茶，其茶香、苦味、色澤有差異。我用茶道級抹茶 ～ 早綠，鮮味濃郁，甘香少苦澀味。久丸小山圓的「又玄」，同樣出色。

【蔬果冰淇淋為甚麼要冷凍才攪拌？】

水果預先冷凍成冰塊，冰晶很小，直接用大馬力馬達的調理機攪拌，就會形成口感濃稠的冰淇淋結構，綿密細緻順口，不會吃到硬硬的冰渣。反之，水果先打汁再結冰，就會形成很大的冰晶，攪拌後變成沙冰。

【琺瑯搪瓷盒】

琺瑯是一種化學性質穩定的玻璃素材，不易沾染食物的味道 耐酸、抗異味。蓋子上的透氣閥可增加容器的密閉性，使食物的氣味、液體不易外漏

抹茶冰淇淋 ♦ 材料  

• 白肉火龍果 Dragon Fruit 350 g
• 黃地瓜 Yellow Sweet Potato 300 g
• 小米蕉 Banana 100 g  
• 夏威夷豆堅果醬或榛子醬 Homemade Macadamia Nut Butter  4 大匙  
• 茶道級抺茶 (早綠）Ceremonial Matcha 30 g
• 楓糖漿 Maple Syrup 4 大匙

純素巧克力脆皮

• 有機可可醬(純素) Organic Cacao Paste 250 g  https://iherb.co/geEkeAAv
• 楓糖漿 Maple Syrup 2～3 大匙

夏威夷豆堅果醬 https://iherb.co/2899Hd7u

茶道級抹茶 ~ 早綠 http://bit.ly/2Kas01d

冰棒模 https://s.click.taobao.com/dyuD65w
冰棒透明自封袋 https://s.click.taobao.com/HRmD65w

搪瓷珐瑯盒（ 11.5*19*7.5）容量 1030 ml

份量：1 公升冰淇淋或 8 ~ 10 根冰棒@100 ml

抹茶冰淇淋♦ 做法

1. 小米蕉及白肉火龍果去皮，切丁，分別放入兩個保鮮袋，放入冷凍庫最少 2 小時或以上，變成冰硬的冰塊才能使用

2. 黃地瓜洗淨乾，地瓜洗乾淨     個子小不用切，大個可切成兩半縮短蒸熟的時間。中火蒸 20 ～30 分鐘，去皮，切丁，放涼。

3. 從冰箱取出小米蕉及白肉火龍果，掰開結塊 

4. 調理機裡放入黃地瓜、夏威夷豆堅果醬、小米蕉、白肉火龍果、楓糖漿 

5. 啟動調理機，先以低速打碎食材，若感覺有些硬塊仍未攪勻，可靜待一會讓冰水果稍為回溫，然後調至高速，繼續攪拌至順滑綿密的狀態 

6. 抹茶分 2 ～ 3 次篩入抹茶，低速攪拌均勻。不同等級的抹茶，其茶香、苦味、色澤有差異，邊加入邊試味   調整份量，抹茶的粉末非常幼細，冷凍蔬果先打至綿密  再加入抹茶，更容易混合均勻     細緻綿密

7. 剛攪拌好質感像軟冰淇淋，放入搪瓷盒裡面，蓋好

8. 放回冷凍庫 2 ~ 3 小時，冷凍凝固就可以挖球。若冰淇淋太硬，放在室溫約 5 分鐘再挖球，天然沒有添加物的抹茶，若長時間接觸空氣，開始氧化顏色變得暗沉是正常，冷凍 3 天後挖的冰淇淋球。顏色變暗但不影響味道

抹茶冰棒 ♦ 做法

1. 抺茶冰淇淋倒入冰棒模具裡，模具輕敲桌面，排出空氣。用竹籤截破裡面的氣泡，以免成品坑坑洞洞，蓋好，插入食品級的木棒，送進冷凍庫，冷凍速度依據冰箱的製冷效能

2. 巧克力脆皮：隔水加熱溶化有機可可醬 （以經過研磨的可可粒製成，純素不含麩質，無糖），加入楓糖漿，攪拌均勻

3. 敲碎核桃，或你喜歡的堅果

4. 冰棒凝固就可以脫模，冰棒放入熱水約 10 秒，脫模，立刻裹上巧克力醬，巧克力快速冷卻形成脆皮，在巧克力未凝固之前，灑上裝飾碎堅果。若覺得巧克力太多，想要品嚐抹茶迷人的尾韻，巧克力醬也可隨意淋在冰棒上

　

Making matcha ice cream with fruits and vegetables, the ingredients must not have distinctive flavors that overpower the aroma of matcha. For vegan matcha ice cream, tofu, cashews, and coconut milk are commonly found online. Tofu itself lacks sweetness and has a strong odor, but it contributes a slightly dry texture when made into ice cream; cashews can be too rich and have a rather hard consistency; avocados oxidize and turn black too easily; coconut milk has too strong a flavor, making it difficult to harmonize with matcha, and coconut milk with milder aroma and excessive processing is also not considered an ideal natural ingredient by the chef.

Once I steamed a big pot of sweet potatoes that I couldn’t finish. I used them to make ice cream, and coincidentally, there were frozen dragon fruit and bananas in the freezer. After adding matcha, it was a perfect match; neither outshined the other. The lingering aroma of fresh matcha was long-lasting, rich, and sweet, with a refreshing undertone that was definitely on par with egg and cream ice cream. After several adjustments, I finally found a recipe that balanced the flavors perfectly.

Adding bananas is intended to make the texture creamier and increase sweetness without needing to add too much sugar, but the ratio of bananas cannot be too high; otherwise, it will overshadow the matcha flavor. The homemade macadamia nut butter has a milky texture and rich oiliness, making it smoother than other nut butters without overpowering the matcha flavor. Finally, the choice of matcha is the key part, directly determining the taste of the ice cream. Matcha of different grades has variations in aroma, bitterness, and color. I use tea ceremony-quality matcha, specifically Asahi green, which is rich in umami and has a sweet aroma with little bitterness. The “You Xuan” from Jiu Wan Xiao Shan is also excellent.

Why do fruit and vegetable ice creams need to be frozen before blending?

Frozen fruits are pre-frozen into ice cubes, with very small ice crystals. When blended with a powerful motor blender, they create a thick, creamy ice cream texture that is smooth and delicate, without the hard ice particles. In contrast, if the fruits are juiced first and then frozen, they will form large ice crystals, and blending them will turn them into a slushy consistency.

琺瑯搪瓷盒

Enamel is a chemically stable glass material that does not easily absorb the flavors of food and is resistant to acids and odors. The breathable valve on the lid enhances the airtightness of the container, making it difficult for food odors and liquids to leak out.

Matcha Ice Cream ♦ Ingredients

• Dragon Fruit 350 g
• Yellow Sweet Potato 300 g
• Banana 100 g  
• Homemade Macadamia Nut Butter  4 tbsp  
• Ceremonial Matcha 30 g
• Maple Syrup 4 tbsp

Vegan chocolate crisp

• Organic Cacao Paste 250 g  https://iherb.co/geEkeAAv
• Maple Syrup 2～3 tbsp

Shop Iherb

夏威夷豆堅果醬 https://iherb.co/2899Hd7u

茶道級抹茶 ~ 早綠 http://bit.ly/2Kas01d

冰棒模 https://s.click.taobao.com/dyuD65w
冰棒透明自封袋 https://s.click.taobao.com/HRmD65w

搪瓷珐瑯盒（ 11.5*19*7.5）容量 1030 ml

份量：1 公升冰淇淋或 8 ~ 10 根冰棒@100 ml

Vegan Matcha Icecream ♦ Instructions

❶ Peel the Xiaomi bananas and white-fleshed dragon fruit, cut them into cubes, and place them in two separate freezer bags. Put them in the freezer for at least 2 hours or more, until they become ice-hard cubes before using.

❷ Wash the yellow sweet potatoes thoroughly; if they are small, there is no need to cut them, but larger ones can be halved to reduce steaming time. Steam over medium heat for 20 to 30 minutes, peel, dice, and let cool.

❸ Take out the little banana and white-fleshed dragon fruit from the refrigerator, and break them apart.

❹ Place yellow sweet potatoes, macadamia nut butter, mini bananas, white-fleshed dragon fruit, and maple syrup into the blender.

❺ Turn on the blender, start by blending the ingredients at a low speed. If you notice some hard chunks that haven’t mixed well, you can let the frozen fruits sit for a while to warm up slightly, then switch to high speed and continue blending until you achieve a smooth and creamy consistency.

❻ Sift the matcha 2 to 3 times, stirring slowly until well combined. Different grades of matcha have variations in aroma, bitterness, and color, so adjust the amount while tasting. The matcha powder is very fine; for better mixing, blend the frozen fruits and vegetables until smooth before adding the matcha. This will create a delicate and smooth mixture.

❼ The mixture, once well stirred, has a texture like soft ice cream; place it in an enamel box and cover it.

❽ Return it to the freezer for 2 to 3 hours; once frozen solid, it can be scooped. If the ice cream is too hard, let it sit at room temperature for about 5 minutes before scooping. It’s normal for natural matcha, which contains no additives, to oxidize and darken in color after prolonged exposure to air. The ice cream scooped after being frozen for 3 days may have a darker color, but it won’t affect the taste.

Vegan Matcha Popsicles ♦ Instrctions

❶ Pour the matcha ice cream into the popsicle molds, gently tap the molds on the table to expel air. Use a bamboo stick to break the bubbles inside, to avoid holes in the finished product. Cover it, insert food-grade wooden sticks, and place it in the freezer; the freezing speed depends on the refrigerator’s cooling efficiency.

❷ Chocolate Crisp: Melt organic cocoa sauce (made from ground cocoa beans, vegan, gluten-free, and sugar-free) using a double boiler, then add maple syrup and mix well.

❸ Crack walnuts or your favorite nuts.

❹ When the popsicle is solidified, it can be removed from the mold. Submerge the popsicle in hot water for about 10 seconds, then take it out and immediately coat it with chocolate sauce. The chocolate will cool quickly and form a crispy shell. Before the chocolate solidifies, sprinkle some chopped nuts on top for decoration. If you find there’s too much chocolate and want to enjoy the charming aftertaste of matcha, you can also drizzle the chocolate sauce over the popsicle to your liking.