Indulge in a creamy, refreshing treat with this Matcha Coconut Ice Cream that’s both delicious and nourishing.
Made with wholesome coconut cream, natural sweeteners, and antioxidant-rich matcha, it’s packed with healthy fats, plant-based protein, and minimal sugar.
Quick to prepare and freezer-friendly, it’s perfect for a guilt-free dessert, snack, or easy meal-prep option that satisfies your sweet tooth while supporting a balanced lifestyle.
Creamy Matcha Coconut Ice Cream
Equipment
- 1 medium mixing bowl
- Electric mixer or food processor
- 9 x 5-inch loaf pan or freezer-safe container
- Parchment paper
- Aluminum foil
Ingredients
- 30 oz full-fat coconut milk chilled overnight, use only the cream; about 2 x 15 oz cans
- 3 tbsp maple syrup
- 1 tbsp matcha powder
- 1 tsp vanilla extract
- Optional add-ins: chocolate chips coconut flakes, chopped nuts, dried fruit, cacao nibs
Instructions
- Prepare the Coconut Cream: Start by chilling your cans of full-fat coconut milk in the refrigerator overnight. This allows the cream to naturally separate from the liquid, giving you a rich, creamy base. When ready, carefully open the cans and scoop out only the thick cream, leaving the liquid behind. This step ensures your ice cream will have a smooth, luscious texture without being watery.
- Combine the Base Ingredients: In a medium mixing bowl, add the coconut cream, maple syrup, matcha powder, and vanilla extract. The matcha powder is packed with antioxidants, so ensure it’s well incorporated for both flavor and health benefits. Using a whisk or a spatula, gently fold the ingredients together to start blending the flavors.
- Blend Until Smooth: To achieve a perfectly creamy consistency, transfer the mixture to a food processor or use an electric hand mixer. Blend for 2–3 minutes until the mixture becomes silky, pale green, and uniform. Scrape down the sides of the bowl or processor as needed to ensure every bit of coconut cream is fully mixed with the matcha and maple syrup.
- Prepare the Freezer Container: Line a 9 x 5-inch loaf pan or another freezer-safe container with parchment paper. This will make removing the ice cream after freezing much easier and help prevent sticking. Make sure the paper extends over the edges for easy lifting later.
- Pour and Spread the Ice Cream Mixture: Slowly pour your smooth coconut-matcha mixture into the prepared container. Use a spatula to evenly spread the ice cream so that it freezes uniformly. If you like, sprinkle optional add-ins such as chocolate chips, chopped nuts, or dried fruit on top at this stage, gently pressing them into the surface for a perfect texture in every bite.
- Cover and Freeze: Cover the pan tightly with aluminum foil to protect the ice cream from absorbing any freezer odors. Place the container in the freezer and allow it to freeze for at least 12 hours or overnight. This step is crucial to achieve a firm, scoopable consistency.
- Soften Before Serving: Remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes. This softening step makes scooping easier and enhances the creamy texture.
- Serve and Enjoy: Use an ice cream scoop to serve portions into bowls or cones. Add extra toppings if desired, such as a drizzle of maple syrup, more nuts, or a sprinkle of matcha powder for a beautiful presentation. Enjoy this refreshing, creamy, and healthful dessert immediately!
- Store Leftovers Properly: Any leftover ice cream can be stored in the same container in the freezer. Make sure it’s tightly covered with foil or a lid to maintain freshness and prevent ice crystals. When ready to eat again, simply allow it to soften for a few minutes at room temperature before scooping.
Notes
- Use only the thick coconut cream from refrigerated cans for a rich, creamy texture; the liquid can be saved for smoothies or curries.
- Adjust the sweetness to taste with maple syrup, agave, or another natural sweetener.
- Optional add-ins like chocolate chips, nuts, or dried fruit can be mixed in before freezing or sprinkled on top just before serving.
- For a stronger matcha flavor, increase the powder slightly but avoid overmixing to prevent bitterness.
- Allow the ice cream to soften for 10–15 minutes at room temperature before scooping for ideal texture.
Chef’s Secrets For Perfect Ice Cream
The secret to a smooth, creamy vegan ice cream lies in preparation and quality ingredients.
Using full-fat coconut cream ensures richness without adding dairy, while refrigerating the cans overnight allows the cream to solidify for the perfect base.
Incorporating the matcha powder slowly and blending thoroughly prevents clumps and ensures even flavor distribution.
For extra creaminess, you can pulse the mixture in a food processor until silky, and always fold in optional add-ins gently so they remain evenly distributed without sinking to the bottom.
Serving Suggestions To Impress Guests
This Matcha Coconut Ice Cream is versatile and pairs beautifully with many desserts.
Serve it in bowls or cones with a dusting of matcha powder, shredded coconut, or cacao nibs for texture.
It also complements fresh berries, tropical fruits, or vegan chocolate sauce for a more indulgent treat.
For a creative twist, try pairing a scoop with warm brownies, vegan cookies, or even a drizzle of caramel extract to enhance the naturally creamy coconut flavor.
Storage Tips For Long-Term Freshness
To keep your ice cream at its best, store it in a tightly sealed, freezer-safe container or keep the original foil lining intact.
This prevents ice crystals and freezer burn. If your freezer is prone to odor absorption, add a layer of parchment paper or a lid on top.
When ready to serve, let the ice cream sit at room temperature for 10–15 minutes to soften slightly for easy scooping.
Leftover ice cream can be safely stored for up to 2 weeks, maintaining texture and flavor.
Frequently Asked Questions
1. Can I use low-fat coconut milk?
Low-fat coconut milk does not have enough fat to create the creamy texture desired for ice cream.
Full-fat coconut milk is essential for a smooth, rich result. If you must use low-fat, consider adding a plant-based thickener like cashew cream.
2. Can I substitute maple syrup with other sweeteners?
Yes! Agave syrup, coconut sugar, or even a small amount of honey (if not strictly vegan) works well. Adjust the quantity to taste, as sweetness levels vary.
3. How long can I store homemade ice cream?
Properly stored in an airtight freezer-safe container, this ice cream can last up to 2 weeks. For best texture and flavor, consume within this period and avoid repeated thawing and refreezing.
4. Can I add mix-ins before or after freezing?
Both options work. Adding chocolate chips, nuts, or dried fruit before freezing ensures even distribution, while sprinkling on top after softening keeps them crunchy. Experiment to find your preferred texture.
5. How can I intensify the matcha flavor?
Increase the matcha powder slightly, but avoid excessive amounts to prevent bitterness.
Sifting the matcha before adding it helps avoid clumps and creates a smoother, more vibrant flavor in the final ice cream.
