• 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.