Creamy Matcha Coconut Ice Cream
A smooth, refreshing vegan ice cream made with coconut cream and antioxidant-rich matcha. Naturally sweetened and packed with healthy fats, this easy no-churn dessert is perfect for a guilt-free summer treat.
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.
