Creamy vegan coconut matcha ice cream studded with black sesame brittle chips. Earthy green undertones with sweet roasted nutty notes that crunch with every bite. So creamy no one will know it’s vegan!
If someone ever asks me to dream up my ideal ice cream, I’ve got my answer. It’s this. Coconut matcha ice cream with black sesame brittle chips. I’ll be over here eating this whole loaf pan of ice cream for my birthday on Saturday (after hugging all the cats at the cat cafe adoption center). Don’t worry, friends, I made a second batch for you all to share (also I’ve picked out cats for each of you to take home as party favors. Kidding…but am I?).
Before we talk about this birthday ice cream, I wanted to thank all of you for your thoughtful comments on my last post about motherhood. Even the past two days were monumentally better as I took the time for myself, but also let myself enjoy the carved out moments to just be with Zo. I even let her taste the smallest little bit of this ice cream, to which she replied “mmmmm” and I promptly hid the spoon before she developed 1/10th of the sweet tooth I have.
The idea to throw black sesame brittle into ice cream came from my favorite scoop at a local shoppe – mint toffee marshmallow. That, and the unbridled joy that overcomes me when I find giant chunk of toffee in my ice cream – anyone feel me on this? I’m the kid who stole all the Heath Bars out of the ice cream so my dad thought he was eating plain old vanilla (who am I kidding, I still do that). When you make your own ice cream, you get to control the toffee chunk size (big) and quantity (a lot).
Every single bite has roasted seedy sweet crunch bits packed into super creamy earthy matcha-infused coconut ice cream. It’s just sweet enough, with earthy green undertones, and roasted nutty notes that linger on your palate. (I unintentionally just wrote “a creamy sweet nutty finish” but it sounded too dirty. But then wrote it again because IT’S TRUE).
That little brown sticker says “Mary R” – my great grandma’s name. She would probably recommend taking the contents of this loaf pan to a potluck. I would recommend eating it all yourself.
Matcha March is still in full swing. I’ve got one more matcha recipe coming next week – I’m not stopping just because St. Patty’s Day is over (though, hey, Happy St. Patty’s Day!). For even more green matcha inspiration today, Alanna’s on the matcha + ice cream train too with a gorgeous matcha affogato that I wish I were eating right this very second. It probably has a creamy sweet nutty finish too.
And on that note…I’ve got some news to share! You may have noticed the extra “workshop” menu tab up there or even saw a brief announcement on Instagram stories, but in case not, I’ve teamed up with Alanna from The Bojon Gourmet and Gerry from Foodness Gracious to teach a California Food Styling & Photography Workshop in June! Planning is well underway and we’ll be announcing full the workshop details to our mailing list this coming Monday, March 20th along with pre-sale ticket information. We’ve only got 10 spots available; To sign up for this pre-sale list e-mail CAFoodPhotography@gmail.com to be the first to find out all the details!
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