This Matcha Coconut Ice Cream
This Matcha Coconut Ice Cream is smooth and creamy, and it tastes like rich coconut and earthy matcha.
You don’t even need an ice cream maker to make it. It’s dairy-free and easy to make.
The coconut milk makes it very smooth, and the matcha gives it a deep, slightly sweet flavor with a hint of bitterness. It’s just the right amount of each.
What is the best part? You can make it ahead of time and store it in the freezer for a cool treat whenever you want.
Great for summer days, cozy nights, or any time you need a little green tea magic!
Ingredients
- 2 cans of full-fat coconut milk, each 13.5 ounces
- ½ cup of maple syrup (or any other sweetener you like)
- 1 ½ tablespoons of matcha powder
- 1 tbsp of vanilla extract
- ¼ teaspoon of salt
- 1 tablespoon of cornstarch (optional, for extra creaminess)
- ½ cup of shredded coconut (optional for topping)
Equipment Needed
- Medium pot
- Whisk
- A blender (or a mixing bowl and a hand whisk)
- Container for ice cream or a loaf pan
- Wrap or lid that can go in the freezer
Instructions
1️⃣ Warm the coconut milk mixture
In a medium saucepan over medium heat, mix together the two cans of coconut milk, the maple syrup, and the salt. Heat for 3 to 4 minutes, or until warm but not boiling.
2. Add matcha powder and optional cornstarch
Put the matcha powder through a sieve into the warm coconut milk mixture. Keep whisking until it dissolves. If you want to use it, mix cornstarch with a tablespoon of warm coconut milk first. Then stir it in to make it creamier.
Stir in the 1 tbsp of vanilla extract.
3. Blend the mixture
Put the mixture in a blender and blend it for 30 seconds to make it very smooth. If you want, you can also whisk by hand.
4️⃣ Chill the mixture
Put the mixture in a bowl and cover it. Put in the fridge for at least three hours, or until it is completely cold.
5. Freeze the ice cream
Put the cooled mixture into a loaf pan or ice cream container. Cover and freeze for at least four to six hours, or until firm.
6️⃣ Serve and enjoy
Let the ice cream sit out for 5 to 10 minutes, then scoop it up and enjoy. If you want, you can add shredded coconut on top.
Tips for Best Results
- Use full-fat coconut milk. This makes the ice cream very creamy. Lite coconut milk will be too cold.
- Sifting the matcha keeps it from clumping and makes it feel smooth.
- Put your ingredients in the fridge. Cold ingredients mix better and freeze faster.
- To make it without a blender, mix everything together in a bowl until it is smooth.
- Before scooping, let it soften. Homemade ice cream gets harder, so let it sit for 5 to 10 minutes before serving.
Storage
In the freezer, keep in an airtight container for up to two weeks.
For the best texture, let it sit for 5 to 10 minutes before scooping.
This Matcha Coconut Ice Cream is light, creamy, and very refreshing. You don’t even need an ice cream maker to make it!
This recipe is a must-try if you like matcha or are just looking for a dairy-free snack.
Try it out and tell me how it goes! Leave a comment with your ideas or any fun things you tried. Enjoy your scoops!