This Raspberry Green Tea Infused Ice Cream is perfectly tart, sweet, slightly herbal and super creamy. Made with a coconut milk base, it’s also vegan and sweetened with agave nectar. Time to up your homemade ice cream game!
This post is sponsored by Arbor Teas. All opinions are our own.
It’s no secret that we love making homemade ice cream. Especially since going dairy free (almost 9 years ago!), we love experimenting with various flavor combinations and figuring out which base ingredients make for the creamiest possible ice cream. Homemade ice cream may sound a bit daunting, but with the proper equipment, it’s really only about 10 minutes of hands-on work. Your ice cream machine does all of the heavy lifting – you’ll just have to be patient enough to let it churn!
While we love making classic flavors (like this vegan chocolate chip cookie dough ice cream), it’s way more fun to experiment with more unusual flavors. Let me clarify – there are some pretty crazy ice cream flavors out there (looking @ you, garlic ice cream). We’ll skip the lobster ice cream (yes, that’s a real thing – in Maine of course), but there are plenty more palatable options that deserve more attention!
Tea-infused ice cream, in particular, is such an easy way to impart a ton of flavor without any complicated processes. Simply infuse the ice cream base with your tea of choice, then continue as usual. Tea adds so much depth of flavor – it’s subtle, yet commanding. Especially in the case of this raspberry green tea infused ice cream; the herbal green tea flavor is just enough to add that extra “oomph”!
Let’s talk tea!
We’re so excited to be partnering with Arbor Teas to bring you this recipe. Arbor Teas is one of those rare companies that’s doing everything they can to be top notch in every way. Their products are fantastic and high quality (and all USDA-certified organic!). In addition to sourcing the best possible tea, they’re extremely committed to sustainability. Their facility is solar-powered (how cool!?), they compost as much as possible (even their packaging is backyard compostable!), and they consider sustainability at the forefront of every decision.
It’s so important to support companies that are truly doing good in the food/beverage industry. We’re so grateful for the opportunity to work with brands like Arbor Teas and share their admirable mission! P.S. – if you’ve ever wondered why you should be buying organic whenever possible, check out this post.
In addition to offering a number of traditional tea blends (like Earl Grey, Rooibos & Matcha), Arbor Teas also offers a wide range of unique blends. There’s a little something for everyone – Lychee Black Tea, Pineapple Passion Green Tea, Pomegranate White Tea – you name it! The Raspberry Green Tea that we used in this recipe is a particular favorite in our house. I love fruity teas that aren’t too sweet, so this one really hits the spot. It’s amazing iced – we’ll be bringing some on the boat this weekend to cool off!
What else can you infuse with tea, you ask?
Here are a few ideas to get creative with tea in your cooking:
- Infuse a homemade compote or jam with tea. Herbal teas pair especially well with berries!
- Add brewed black tea or chai to a batch of homemade muffins – perfect for a flavorful snack/breakfast!
- Experiment with tea-infused cocktails. Here are a few great recipes to get you started!
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This Raspberry Green Tea Infused Ice Cream is perfectly tart, sweet, slightly herbal and super creamy. Made with a coconut milk base, it’s also vegan and sweetened with agave nectar.
Ingredients
- 2 cans full-fat coconut milk
- 1/2 cup coconut cream
- 3 tbsp Arbor Teas Raspberry Green Tea
- 2 cups frozen raspberries
- 1/3 cup honey or agave nectar
- 2 tsp vanilla extract
- 9 oz fresh raspberries
Instructions
- Whisk coconut milk and coconut cream together in a medium-sized saucepan over medium-low heat until smooth.
- Bring to a simmer, then add in raspberry green tea. Let simmer for 2-3 minutes, whisking often.
- Remove from heat, cover and let infuse for 45 minutes – 1 hour. Strain tea leaves through fine mesh sieve, pressing out as much liquid as possible.
- Add tea-infused milk to blender along with frozen raspberries, honey or agave and vanilla. Blend until well-incorporated.
- Pour into pre-cooled ice cream maker and churn. When the ice cream is finished churning, use a spatula to gently fold in fresh raspberries. Transfer to freezer-safe container and let harden. Enjoy!
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