Matcha Coconut Ice Cream

Creamy Matcha Coconut Ice Cream: A Dairy-Free Delight

Looking for a creamy, dairy-free treat that’s packed with flavor? This Matcha Coconut Ice Cream is the perfect indulgence for matcha lovers and those seeking a plant-based dessert. Made with rich coconut cream, sweetened with maple syrup, and infused with earthy matcha powder, this ice cream is not only delicious but also easy to make. Whether you enjoy it on its own or with your favorite toppings, this recipe will become your go-to for homemade, dairy-free ice cream.

Ingredients

• 30 ounces full-fat coconut milk (refrigerated overnight, using only the cream from 2 cans of 15 ounces each)
• 3 tablespoons maple syrup
• 1 tablespoon matcha powder
• 1 teaspoon vanilla extract

Optional Add-ins:

• Chocolate chips
• Coconut chips
• Dried fruit
• Nuts
• Cacao nibs

Directions

1. Prepare the Ice Cream Mixture

1. Refrigerate the cans of full-fat coconut milk overnight. This helps the coconut cream separate from the liquid.
2. Open the cans and scoop the thick coconut cream into a medium bowl, discarding the remaining liquid or saving it for another recipe.
3. Add the maple syrup, matcha powder, and vanilla extract to the coconut cream.

2. Blend the Mixture

1. Using an electric mixer or food processor, blend the ingredients together until smooth and fully combined. Make sure there are no lumps of coconut cream or matcha powder.
2. Taste the mixture and adjust the sweetness or matcha level if desired.

3. Freeze the Ice Cream

1. Line a freezer-safe pan (such as a 9×5-inch loaf pan) with parchment paper to prevent sticking.
2. Pour the smooth matcha coconut mixture into the prepared pan, spreading it evenly.
3. Cover the pan tightly with aluminum foil and place it in the freezer.

4. Freeze Overnight

1. Let the ice cream freeze overnight or until it’s fully set. The longer it freezes, the firmer it will become.

5. Serve

1. When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften slightly.
2. Scoop the ice cream into bowls or cones and enjoy!

6. Optional Toppings

1. For added flavor and texture, top your matcha coconut ice cream with chocolate chips, coconut chips, dried fruit, nuts, or cacao nibs.

Recipe Details:

• Prep Time: 10 minutes
• Freezing Time: Overnight
• Total Time: 10 minutes + freezing
• Servings: 6
• Calories: 180 kcal per serving

Why You’ll Love This Recipe

• Dairy-Free & Vegan: Made with coconut cream instead of dairy, this ice cream is perfect for those who are vegan or lactose-intolerant.
• Naturally Sweetened: Maple syrup adds a touch of natural sweetness without refined sugar.
• Earthy & Creamy: The matcha powder brings a unique, earthy flavor that pairs beautifully with the creamy texture of coconut.
• Customizable: Add your favorite mix-ins like chocolate chips, nuts, or dried fruit for extra flavor and texture.

Tips for Success

• Use Full-Fat Coconut Milk: Be sure to use full-fat coconut milk, as the cream is essential for creating a rich and creamy texture. Refrigerating the cans overnight will make it easier to separate the cream from the liquid.
• Adjust Sweetness: Taste the mixture before freezing and adjust the sweetness by adding more maple syrup if needed.
• Soften Before Serving: Allow the ice cream to sit at room temperature for a few minutes before scooping to soften it slightly for easier serving.

Serving Ideas

• With Toppings: Elevate your matcha coconut ice cream by adding crunchy or sweet toppings like coconut chips, cacao nibs, or a drizzle of chocolate sauce.
• On Waffles: Serve a scoop of ice cream on top of warm waffles for an indulgent dessert or breakfast treat.
• In Cones: Scoop the ice cream into waffle cones for a fun and portable dessert.

Final Thoughts

This Matcha Coconut Ice Cream is a refreshing and healthy alternative to traditional ice cream. With its creamy texture, natural sweetness, and vibrant matcha flavor, it’s a dessert that’s sure to please both matcha enthusiasts and those looking for a dairy-free indulgence. Easy to prepare and even easier to enjoy, this recipe is the perfect summer treat or year-round favorite!

Matcha Coconut Ice Cream

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• Author: Dulcia
• Total Time: 10 minutes + freezing
• Yield: 6 1x

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Description

This Matcha Coconut Ice Cream is a refreshing and creamy dessert that brings together the rich flavors of matcha and coconut. Made with full-fat coconut milk and sweetened with maple syrup, it’s a dairy-free, vegan treat that’s perfect for matcha lovers and anyone looking for a healthier frozen dessert option.

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Ingredients

Scale 1x2x3x

30 ounces full-fat coconut milk (refrigerated overnight, using only the cream from 2 cans of 15 ounces each)
3 tablespoons maple syrup
1 tablespoon matcha powder
1 teaspoon vanilla extract
Optional Add-ins:
Chocolate chips
Coconut chips
Dried fruit
Nuts
Cacao nibs

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Instructions

Prepare the Ice Cream Mixture: In a medium bowl, combine the coconut cream (scooped from the refrigerated coconut milk), maple syrup, matcha powder, and vanilla extract.
Blend: Using an electric mixer or food processor, blend the ingredients together until the mixture is smooth and thoroughly combined.
Freeze: Line a freezer-safe pan (such as a 9×5-inch loaf pan) with parchment paper. Pour the matcha coconut mixture into the pan and cover with aluminum foil.
Freeze Overnight: Place the pan in the freezer and let it freeze overnight or until the ice cream is fully frozen.
Serve: When ready to serve, allow the ice cream to sit at room temperature for 10 minutes to soften. Scoop and enjoy!
Optional Toppings: Add chocolate chips, coconut chips, dried fruit, nuts, or cacao nibs as toppings to elevate the flavor and texture of the ice cream.

• Prep Time: 10 minutes

Nutrition

• Calories: 180