Light, refreshing and packed with antioxidants, this will be your new favorite (and nutritious) ice cream this summer!
One night while out on vacation, my husband and I went out to dinner. There were tons of healthy options and although I was super full from dinner, they had a Vegan Matcha Ice Cream on the menu so I knew I had to try it!
I was hooked. Allow me to introduce you to my re-creation…
Even though it’s been really cold and rainy here in New Jersey, I’ve got my favorite summer dessert covered. I can eat this delicious treat and dream about warm weather and sunshine, right?
The weather has been so awful that I forgot what the sun looks like! And is Memorial Day weekend really next week?
I don’t know about you but I am very affected by the weather. I’ve been feeling tired and grumpy (not to mention COLD).
My kids are dying to get outside and play and I am dying to have them be outside and play. It definitely doesn’t feel like spring these days.
But now onto daydreams about sunshine…
So besides being pretty and delicious, let’s talk about all of the incredible health benefits of matcha. We might be here for a while…
Matcha is powdered green tea. It has 10 times more antioxidants than regularly brewed green tea.
What’s so great about these antioxidants? They help prevent aging, diseases and a whole bunch of chronic diseases.
I am always talking about how my beloved blueberries are a powerhouse of antioxidants, and that’s true, but check this out (from Matcha Source)…
I told you there were a ton of antioxidants!
Besides that, matcha powder contains powerful vitamins and minerals, can lower cholesterol and even maintain blood sugar levels. This is the real deal.
Matcha Coconut Ice Cream
Ingredients
- 2 15 ounce cans full fat unsweetened coconut milk, refrigerated overnight, using only the cream, not the liquid
- 3 tablespoons maple syrup
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
- OPTIONAL:
- chocolate chips coconut chips, dried fruit, nuts, cacao nibs
Instructions
-
Mix ingredients together in a mediumbowl.
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Mix together with an electric mixer or food processor until thoroughly combined.
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Line a freezer safe pan with parchment paper (I used a 9 x 5 inch loaf pan).
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Pour ice cream mixture into pan and cover with aluminum foil.
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Place in the freezer overnight to allow to fully freeze.
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Allow to sit on the counter for 10 minutes to soften before serving.
No churning, no ice cream machine necessary! I made this with two of my kids, it was that easy!
Taylor Kiser says
May 18, 2016 at 2:44 pmLoving the flavors of this ice cream, how easy it is to make, and the health benefits of matcha! There is just SO much to love about this recipe!
lauren.kelly says
May 19, 2016 at 11:41 amThanks Taylor! xo
Emily says
May 18, 2016 at 3:06 pmTotally agree! So much to love about this matcha ice cream recipe. I just know my kids will think this is so much better than that other ‘green ice cream’ (mint choc chip) I know I will
lauren.kelly says
May 19, 2016 at 11:41 amI hope you like it Emily!!
Bianca says
June 12, 2017 at 5:43 pmHi Lauren,
I tried Enzo Matcha with your recipe and it works perfectly. Thank you for the great recipe. ????
Regards,
Bianca B.
lauren.kelly says
August 28, 2017 at 6:08 pmI am so glad to hear that Bianca! Thanks for stopping by!
Ashley @ Wishes and Dishes says
May 18, 2016 at 6:02 pmI am a huge fan of matcha!! I got some matcha powder for Christmas last year in my stocking 🙂 I made green tea lattes with it. I can’t wait to try this!
lauren.kelly says
May 19, 2016 at 11:40 amAw that’s so cute you got some in my stocking!
Jessica @ A Kitchen Addiction says
May 18, 2016 at 7:39 pmWhat a great flavor of ice cream! Love that you don’t need an ice cream maker!
lauren.kelly says
May 19, 2016 at 11:39 amI have an ice ream maker too Jessica, I just assume that most people don’t! 🙂
Beth R. says
July 21, 2016 at 5:07 pmCould you put in an ice cream maker if you have one?
lauren.kelly says
July 22, 2016 at 4:59 pmI haven’t made it in the ice cream maker but I bet you can if you follow the instructions! Please come back and let me know how it comes out!
Lora @savoringitaly says
May 18, 2016 at 9:10 pmSo in love with the vivid color. But even more so because of the coconut and the MAPLE! Great flavor combo, Lauren!!
lauren.kelly says
May 19, 2016 at 11:39 amThanks Lora!
Allison - Celebrating Sweets says
May 19, 2016 at 2:44 amI am seriously in LOVE with this! I can’t wait to try it. Pinning immediately!
lauren.kelly says
May 19, 2016 at 11:39 amThanks so much Allison!
Sylvie says
May 19, 2016 at 8:19 amLooks perfect, so nice and creamy!
lauren.kelly says
May 19, 2016 at 11:38 amThanks Sylvie!
Renee - Kudos Kitchen says
May 19, 2016 at 12:33 pmWhat a fun flavor for ice cream, and that color is amazing!
Alexandra Caspero says
May 19, 2016 at 5:57 pmCan’t wait to make this! I am always looking for new matcha recipes, this looks great!
Kim Beaulieu says
May 20, 2016 at 3:00 amThis is absolutely stellar Lauren. I love matcha, this is sheer perfection.
Karyn @ Pint Sized Baker says
May 21, 2016 at 1:58 pmMatcha tea is amazing! This ice cream looks beautiful and sounds divine for a summer afternoon! YUM!
Cathy McCra says
June 16, 2016 at 12:32 amDo you use the entire can of coconut milk, liquid and all, or just the solid part that forms when refrigerated. Thank you. Can’t wait to make this recipe.
lauren.kelly says
June 16, 2016 at 12:52 amHi Cathy! Yes, you use the cream from the coconut milk and you can use the liquid for a smoothie or something else. Thank you! I hope you like it!
joanne says
July 13, 2016 at 6:40 amHi Lauren,
I’m a little confused by the recipe. If you only use the cream from the 15 oz can of coconut milk, that’s not very much at all.. It doesn’t seem like that would be enough to fill the bottom of your 9X5″ pan even with any depth since the other ingredients wouldn’t add much bulk to the recipe.. The recipe says it serves 6 to 8.. is this really accurate? How deep is your pan filled?
Thanks for the clarification!
lauren.kelly says
July 13, 2016 at 12:26 pmHi Joanne! Yes, that was a mistake, it should read 2 cans of coconut milk! Thank you so much!
fran says
July 21, 2016 at 3:59 amHi Lauren,
My question is, how do we calculate the nutritional values when using just the cream part of the canned coconut milk? An answer you gave before stated that only the cream part is used and suggested the milk for smoothies. I guess Im just a little confused. I can’t wait to try this recipe, if you could clarify for me?
Thank you so much. I love your recipes!
lauren.kelly says
July 21, 2016 at 12:28 pmHi Fran! Yes, you only use the cream part. It’s difficult to estimate how much of the cream is being used for this to find out the nutritional information. This is the nutritional information for one 15 ounce can of coconut milk. Maybe estimate how much of the can you used? (Remember the recipe calls for two cans) I hope this helps!
Nutrition Facts
Serving Size: 15 oz
Amount Per Serving
Calories from Fat 678Calories 816
% Daily Values*
Total Fat 75.35g 116%
Saturated Fat 66.82g 334%
Polyunsaturated Fat 0.825g
Monounsaturated Fat 3.206g
Cholesterol 0mg 0%
Sodium 213mg 9%
Potassium 430mg
Total Carbohydrate 35.51g 12%
Dietary Fiber 9.4g 38%
Sugars 26.15g
Protein 11.44g
Vitamin A 0% Vitamin C 13%
Calcium 0% Iron 12%
Diane says
August 14, 2016 at 6:18 pmCan’t wait to try! Is the maple syrup just for added sweetness because my husband hates maple syrup so wondering if I can maybe use raw honey?!
lauren.kelly says
August 15, 2016 at 1:13 pmAbsolutely Diane! I use maple syrup and raw honey interchangeably so I bet it would be great in this! Let me know how you like it!
Shirley says
August 22, 2016 at 1:03 amHi there . Just made this yesterday but I used my ninja .. The chocolate chips got chopped up and the color is a light beige lol . It is sooo good . I halted the recipient but added the same macha powder . It’s yummy good but next time I will put the chocolate chips in after the mix by hand .
lauren.kelly says
August 22, 2016 at 9:37 pmHi Shirley! I am so glad you liked it! Yes, if you add chocolate chips, add them at the end so they don’t get blended. Have a great day!
Carol says
October 10, 2016 at 6:20 pmHow long would this last in a freezer?
lauren.kelly says
October 10, 2016 at 6:30 pmHi Carol! I haven’t had mine last that long 😉 but I guess it would last a few weeks!
Bob Muir says
November 11, 2016 at 9:20 pmHi Lauren,
I’m Diabetic and I was wondering if I could replace the maple syrup with Natural Erythritol. If so how much would you think? This would help reduce the carbohydrate level. I’d love to try it.
Thanks,
Bob
lauren.kelly says
November 11, 2016 at 10:09 pmHi Bob! I am not sure as I don’t regularly use erythritol? I found this over at Whole New Mom: When substituting a granulated for a liquid sweetener (e.g. using sucanat or coconut sugar when the recipe calls for maple syrup or honey), for every 1 cup of sweetener, add 1/4 cup of liquid to the recipe (that means also, for every 1/4 cup of honey, add 1 Tbsp of liquid). I hope that helps!
Susan says
July 24, 2017 at 8:16 amI use erythritol as my only sweetener. Everything I have made has turned out great. Not particularly clear on your replacement measurements. Difficult to break down with 3 Tbs. of maple syrup. What would the liquid be that you add? Doesn’t sound like this could apply to ice cream. I would gradually add the erythritol while mixing and taste accordingly. Don’t forget, when you add to cold, and it freezes, it is less sweet. Hope this helps.
Zoe says
January 26, 2017 at 8:32 pmHi there,
Looking forward to making this for Chinese New Year!
First, I am super glad I read the comments, as I would have used the entire two cans of coconut milk, not just the solids…
That aside, could you let me know the purpose of the parchment paper in the pan? Curious if it will make a huge difference if I simply omit that step (for aesthetic purposes).
Thank you!
lauren.kelly says
January 26, 2017 at 9:12 pmHi Zoe! I really hope you like it! You don’t need parchment paper although it does make it easier to come out of the pan. Please let me know how you like it! Happy New Year!
Susan says
July 24, 2017 at 8:19 amYou can purchase coconut cream from Trader Joes or on the internet.
You won’t have to use two cans of coconut milk as this is just the “cream” you need.
Liz says
August 28, 2017 at 5:27 pmI have been on a hunt for a good, healthy matcha ice cream recipe that is simple to make and doesn’t require a machine… your recipe won me over! I am excited to try it out 🙂
Just a quick question- what brand of coconut milk do you use for your ice cream? And to clarify, you only use the solid/creamy part from the can right?
Thanks in advance!