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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
- 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
- chocolate chips coconut chips, dried fruit, nuts, cacao nibs
Mix ingredients together in a mediumbowl.
Mix together with an electric mixer or food processor until thoroughly combined.
Line a freezer safe pan with parchment paper (I used a 9 x 5 inch loaf pan).
Pour ice cream mixture into pan and cover with aluminum foil.
Place in the freezer overnight to allow to fully freeze.
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!