Cup of Yum
1. In a large bowl, whisk together sweetened condensed coconut milk, hojicha powder, vanilla extract, and sea salt until combined. Set aside.
2. Place the coconut cream in a stand mixer fitted with a whisk attachment and whip until stiff peaks, gradually increasing the mixer speed. Be careful not to overwhip.
3. Remove the whipped coconut cream and fold in ⅓ of it into the condensed milk mixture with a spatula. This will lighten the condensed milk mixture. Continue to fold in another third of the mixture and repeat until all the whipped coconut cream has been folded in.
4. Place the silicone ice cream molds onto a small baking tray. Fill the ice cream molds with the hojicha coconut cream and give the tray a tap to release any trapped air bubbles. Smooth the tops of the molds and place into the freezer for 10-15 minutes.

Make the matcha chocolate shell:

Cup of Yum
1. In the meantime, add the white chocolate and coconut oil to a small, tall mason jar.
2. Microwave the chocolate in 20-second increments until melted.
3. Stir in the matcha powder until combined.

Coat the ice cream bars

1. Remove the ice cream from the molds and dip into the matcha chocolate one by one. Repeat with the remainder.
2. Place the covered ice cream bars onto a baking sheet lined with parchment paper and return to the freezer for another 15 minutes.
3. Store the ice cream bars in an airtight container for up to 1 month.