Open one can of coconut milk. In a saucepan over medium heat, warm slowly, stirring. Just before the boiling point, at a near simmer, remove from heat.

Add matcha. Whisk. Set aside and allow to infuse for 5-7 minutes.

Strain infused milk through nut milk bag if using whole leaf matcha (if using powder, no need to strain).

Pour infused milk back into original pan and place back over medium heat. Warm slightly, stirring.

Open can of coconut cream. Add to infused milk, stir and continue to warm.

Once mixture has warmed through again, remove from heat. Add sugar and vodka (optional). Whisk until dissolved. Allow to cool to room temperature.

[optional step] Puree cooled mixture in blender for a few seconds until creamy and extra smooth.

Follow manufacturers instructions for making ice cream. When frozen, transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 2 weeks. May need to soften at room temperature prior to serving depending on your ice cream maker.