I can help you out with a vegan Green Tea Ice Cream, but not an ice cream that uses dairy. You will need an ice cream maker for this recipe.

Here it is:

Green tea Ice Cream:
1/2 cup cream of coconut milk
1 cup soy milk
3/4 cup sugar
6 oz. silken tofu
1 tablespoon vanilla extract
2 tablespoons green tea powder

Puree all ingredients in a blender until smooth. Pour into an ice cream maker and follow the machine's instructions.

Simple as that!

Green Tea Ice Cream
Makes 1 pint


2 cups Pearl® Green Tea Organic
Soymilk, divided
2 eggs, beaten
1/2 cup sugar

Whisk together 1 cup soymilk and eggs in medium-size saucepan; stir in sugar.
Cook, stirring constantly, over medium-low heat until mixture starts to thicken and coats the back of metal spoon, about 10 minutes (do not boil).
Stir in remaining 1 cup soymilk; pour into bowl. Cover and refrigerate 4 hours, or until thoroughly chilled.
Process mixture in ice cream freezer container according to manufacturer's directions.


*also know that soy dream makes a green tea ice cream that comes in pint size.


I know this is not green tea ice cream but thought you might like this recipe too...

Green Tea Non Dairy Smoothie Recipe
1/2 cup brewed green tea (chilled)
1 banana
1 large peach, sliced and pitted
1 tbsp honey
1/2 cup ice cubes

Directions:

Blend the chilled green tea with the banana, ice cubes, and peaches. Add the honey before the texture is completely smooth. A great non dairy alternative that is great with powder supplements as well.

Vegan ice cream recipes:




3/4 cup unbleached cane sugar
1/2 cup water
2 cups vegan chocolate chips
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
2 T. vanilla
1/2 t. salt


In a small saucepan, place the sugar and water, and simmer for 5 minutes to thoroughly dissolve the sugar and form a syrupy consistency. Remove the saucepan from the heat and set aside. Place the chocolate chips in the top of a double boiler (over simmering water) and allow the chocolate chips to melt. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the sugar-syrup mixture, melted chocolate chips, and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired.

If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

*Variation: if you don't mind the extra fat, adding a few tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.




2 cups apple juice
3 T. agar-agar flakes
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 cup unbleached cane sugar (or brown rice syrup or maple syrup), or to taste
2 T. vanilla
1/2 t. salt
1 1/2 cups fresh or frozen sliced strawberries


In a small saucepan, place the apple juice and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, process the tofu for 2 minutes to form a smooth puree. Add the agar-agar mixture, soy milk, sugar, vanilla, and salt, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. Add the strawberries and pulse 3 times.

If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor and process until smooth. Transfer the mixture to an airtight container, return the mixture to the freezer, and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

*Variation: for a Strawberry-Banana flavor, substitute 1 mashed banana for half of the sliced strawberries. Or if you don't mind the extra fat, adding a couple of tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.

Yield: 1 1/2 Quarts






2 cups water
3 T. agar-agar flakes
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 cup unbleached cane sugar (or brown rice syrup or maple syrup), or to taste
2 T. vanilla
1/2 t. salt


In a small saucepan, place the water and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, process the tofu to a smooth puree. Add the agar-agar mixture and the remaining ingredients, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired.

If you have an ice cream maker, transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freezer and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

*Variation: if you don't mind the extra fat, adding a few tablespoons of a mild vegetable oil to the mixture before freezing will result in a rich and creamy texture. Feel free to experiment with the recipe by adding additional flavorings, or chopped fruit or nuts.

Yield: 1 1/2 Quarts

Homemade vegan Soy Ice Cream
This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture.

If you don't have an ice cream machine, you can put the finished recipe in the freezer in a plastic bowl, and stir every 15 minutes until it thickens. This is called a semi-fredo.

Ingredients for basic recipe:
1 tetra box firm silken tofu -or- 8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup or brown rice syrup
(or a combination)
2 tsp vanilla

Instructions:
Combine all 4 ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and prepare following the manufacturer's instructions.

For various flavors, add:

For Banana Soy Ice Cream, blend in 2 ripe bananas

For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.

For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).

Use your imagination to come up with new flavors!

Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...

This would be especially great as a vegan brownie sunday using our brownie mix, or a vegan ice cream sandwich using one of our cookie mixes, or serve with our rich chocolate cake

Raw Vegan Banana Ice Cream Sorbet Recipe

Banana sorbet is super easy to make - as long as you have a juicer. You absolutely won't believe just how easy, and how tasty, this recipe is. As an added bonus, banana sorbet is a raw and living foods recipe, suitable for those following a raw foods diet.

INGREDIENTS:
6 (or more) frozen bananas
juicer

PREPARATION:
This recipe is slightly easier if you peel the bananas before freezing them.
Simply gently push the frozen bananas through the juicer. Thats it! Depending on what kind of juicer you have, the resulting sorbet may not come out the spout like juice does but will collect inside near the blade.


Ice Cream Recipes
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If this happens, simply scrape the sorbet off the blade after every banana or two.
Enjoy immediately or freeze for later, since your banana sorbet will melt quickly!



Dessert - Ice cream - -

INGREDIENTS

4 small bananas
250 ml / 8.5 fl oz carton (1 cup) soya cream
Squirt of soya milk
Maple syrup and date syrup to taste
A little vanilla essence

METHOD
Liquidize everything, then pour into an ice cream maker.
If you don't have an ice cream maker, chop the banana into small chunks and freeze beforehand. When blending everything, do it really thoroughly to get lots of air in, then pour into a suitable container and freeze for about 2 hours.

Texture won't be quite as good, but taste will be the same.


NOTES
So sweet and creamy that it is hard to believe there is no dairy or refined sugar in it!
I've tried all sorts of flavours in me ice cream maker, but this is the best so far.

I hope these help..Bon appetit!