Matcha Shake

1: In a saucepan over medium heat, warm the coconut milk and condensed milk slowly, stirring.

2: When it hits just before a near simmer, remove from heat.

3: Add matcha, sugar, and vanilla. Whisk until smooth.

4: Set aside and allow to infuse and cool.

5: Once the mixture has cooled to room temperature, stir in the optional vodka.

6: Puree the cooled mixture in a blender for a few seconds until creamy and extra smooth.

7: Freeze directly in the freezer, or follow ice cream maker instructions if using one.

8: When frozen, transfer to an airtight container and cover. Freeze until firm, at least 4 hours.

9: Use the ice cream to blend into a shake; allow to thaw slightly before blending. You may need another splash of coconut milk to help the blending.