A recipe for a rich, delicious and creamy Matcha Hojicha Coconut Ice Cream Bars: vegan hojicha ice cream enrobed with a matcha chocolate shell.
Disclosure: This post is sponsored by Hojicha Co. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
Matcha and hojicha are undeniably a fantastic pair together, and it's not the first time I've brought them together in an ice cream.
These Matcha Hojicha Coconut Ice Cream Bars are vegan, creamy, aromatic and only use a few ingredients.
Ever since I discovered no-churn ice cream, it's my go-to method of making ice cream.
What's the secret ingredient?
Usually, no-churn ice cream is made with sweetened condensed milk.
I used sweetened condensed coconut as my secret ingredient in making this vegan no-churn ice cream. (I found it at Whole Foods).
Sweetened condensed coconut milk is made in the same way as regular condensed milk.
Coconut milk is simply reduced until the water content has evaporated. Sugar is then added to make a thick and syrupy.
Ingredients you'll need
Since there are not many ingredients in these bars, choose the best quality you can find.
- coconut cream: usually comes in cans and is thick and creamy
- sweetened condensed coconut milk
- hojicha powder: use a good quality hojicha powder for the best flavour
- vanilla extract
- matcha: use a good quality matcha powder
- white chocolate
How to make them
Whip the coconut cream in a stand mixer until light and fluffy.
Fold into the whipped cream into the sweetened condensed coconut milk mixture.
Enrobe the hojicha ice cream with a matcha chocolate shell to give it some balanced earthiness and sweetness.
Tips for making no-churn ice cream
- The night before you want to make the ice cream, take the can of coconut milk and flip it upside down. Then place it into the fridge -- this will ensure that the coconut cream settles to the bottom and separates from the coconut water.
- Be sure to use a brand of coconut milk that is pure coconut, without any gums or stabilizers.
- A pinch of salt helps to balance the flavour.
- Use a vanilla extract with alcohol content -- this will lower the ice cream's freezing point and keep it more creamy.
Note: Coconut milk solidifies at about 14 degrees Celsius, so these ice cream bars will be quite solid when taken out of the freezer.
How to serve & store
Store the bars in a freezer-safe container in the freezer for up to 3 months.
To serve, take them out of the freezer for 5-10 minutes beforehand, so that the cream isn't too rock solid.
Other recipes you may like
If you enjoy hojicha pairings, you may like:
Let me know if you make these ice cream bars. Leave me a comment/rating below and tag me @siftandsimmer on Instagram -- I'd love to see your creations!
Be sure to use my discount code SIFTANDSIMMER to get 10% OFF any product on Hojicha Co.’s website. Many thanks to Hojicha Co. for partnering with me on this post!
Matcha Hojicha Coconut Ice Cream Bars
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 100 ml sweetened condensed coconut milk
- 2 tablespoon Hojicha Co. Hojicha Powder
- 2 tablespoon vanilla extract
- pinch of sea salt
- 200 ml coconut cream just the cream that has solidified from 1 can of coconut milk
Matcha chocolate shell:
- 100 g white chocolate chopped
- 5 g coconut oil
- 2 tablespoon matcha
- In a large bowl, whisk together sweetened condensed coconut milk, hojicha powder, vanilla extract, and sea salt until combined. Set aside.
- Place the coconut cream in a stand mixer fitted with a whisk attachment and whip until stiff peaks, gradually increasing the mixer speed. Be careful not to overwhip.
- Remove the whipped coconut cream and fold in ⅓ of it into the condensed milk mixture with a spatula. This will lighten the condensed milk mixture. Continue to fold in another third of the mixture and repeat until all the whipped coconut cream has been folded in.
- Place the silicone ice cream molds onto a small baking tray. Fill the ice cream molds with the hojicha coconut cream and give the tray a tap to release any trapped air bubbles. Smooth the tops of the molds and place into the freezer for 10-15 minutes.
Make the matcha chocolate shell:
- In the meantime, add the white chocolate and coconut oil to a small, tall mason jar.
- Microwave the chocolate in 20-second increments until melted.
- Stir in the matcha powder until combined.
Coat the ice cream bars
- Remove the ice cream from the molds and dip into the matcha chocolate one by one. Repeat with the remainder.
- Place the covered ice cream bars onto a baking sheet lined with parchment paper and return to the freezer for another 15 minutes.
- Store the ice cream bars in an airtight container for up to 1 month.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.