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.
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
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