What's better than ice cream? Blended Green Tea ice cream!

Here are just two easy, flexible recipes you can start with. Try your own fruit & tea combinations. Add frozen bananas to the Strawberry Bubble Gum. Switch out the Sunday Brunch for English Cottage. For a sorbet, skip the creamy stuff and add brewed tea. The sky's the limit. Let us know what you liked best!

Strawberry Bubble Gum

You will need

• Blender
• A wide, shallow food container, a small sheet pan OR a gallon-sized ziplock bag (all optional)
• 1 lb. frozen strawberries (if freezing your own, halve or quarter them first)
• 3/4 to 1 cup heavy cream or half-and-half
• 2 Tablespoons (6-7 grams) Bubble Gum tea leaves
• 1/4 cup sugar or more, to taste (maple syrup works but might make your ice cream more runny)

Directions

1. Pour cream over the tea leaves and give it a stir. Cover air-tight and refrigerate overnight.
2. Strain out the tea leaves from the cream, then gently whisk in the sugar (if using).
3. Put the strawberries + maple syrup (if using) into the blender. Start the blender on low, slowly adding the cream through the hole at the top. Increase the speed as you go and stop when just smooth enough.
4. If you prefer a soft-serve texture, you're done!
   If you prefer a harder ice cream texture, spread it into a shallow container or ziplock, keeping it as flat and air-free as possible. Put this in the freezer for 2-3 hours to let it set. Scoop & enjoy! 

Grape Sunday Brunch

You will need

• Blender
• A wide, shallow food container, a small sheet pan OR a gallon-sized ziplock bag (all optional)
• 2 cups frozen red seedless grapes
• 1/2 to 1 cup heavy cream or half-and-half (try milk for a lighter version)
• 2 Tablespoons (6-7 grams) Sunday Brunch tea leaves
• 3-4 Tablespoons sugar or maple syrup, to taste

Directions

1. Pour the cream or milk over the tea leaves and give it a stir. Cover air-tight and refrigerate overnight.
2. Strain out the tea leaves from the cream or milk and gently whisk in sugar (if using).
3. Put the frozen grapes + maple syrup (if using) + half of the heavy cream or milk into a blender. Blend until smooth, only adding more cream or milk to just keep it mixing (you want to keep it as thick as possible).
4. If you prefer a soft-serve texture, you're done!
   If you prefer a harder ice cream texture, spread it into a shallow container or ziplock, keeping it as flat and air-free as possible. Put this in the freezer for 2-3 hours to let it set. Scoop & enjoy!