Light, refreshing and packed with antioxidants, this Matcha Coconut Ice Cream will be your new favorite (and nutritious) ice cream this summer! Don't be intimidated to make your own homemade ice cream, it really is simple to make with just 4 ingredients.
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 intrigued. To be completely honest, I don't like the taste of coconut.
I actually despise it.
So I was hesitant at first to try it, but I am so glad I did.
The coconut taste wasn't overwhelming at all, as a matter of fact it was barely noticeable. So as much as I wanted to try to make it myself, I realize most people actually love the taste of coconut.
I just knew I had to try to recreate this at home.
Why You Should Make this Homemade Matcha Ice Cream
Isn't that color gorgeous? It makes me feel warm, sunny and happy.
And sometimes we just need a little sunshine.
The weather has been so awful that I forgot what the sun looks like! And is Memorial Day weekend really next week? It's been so dreary here it hardly seems possible.
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! This is no joke, green tea contains powerful antioxidants.
Besides that, matcha powder contains powerful vitamins and minerals, can lower cholesterol and even maintain blood sugar levels. This is the real deal.
All of the benefits of matcha green tea are backed by science too.
Besides being super duper healthy and nutritious, this homemade matcha ice cream is so ridiculously easy to make!
Recipe Ingredients
- Coconut milk- It's very important to use the unsweetened, full fat coconut milk. This one contains all the healthy fats without the added sugar that the regular coconut milk has.
- Maple syrup- I use 100% pure maple syrup but other readers have told me they have made this with honey or coconut sugar, using the same amount of 3 tablespoons.
- Matcha powder- Be careful when purchasing matcha powder, they are not all the same. First off, the brighter the color green, the better. Secondly, the powder should come from Japan as most of the "premium" quality matcha powders come from there. Finally, always buy organic to ensure you aren't getting any unnecessary junky additives. I I use this one.
- Vanilla Extract- I always use Pure Vanilla Extract. Pure vanilla extract is made from whole vanilla beans extracted alcohol and nothing else. Regular vanilla extract contains imitation flavors and artificial flavors and additives. I use this one.
Recipe FAQ's and Expert Tips
Yes, it definitely will be creamy. You only use the cream in the coconut milk and not the liquid which creates a super smooth texture.
Yes of course! It should be creamy and semi-frozen after 4-5 hours.
I store mine in mason jars, glass containers with lids, even old ice cream containers. Go ahead and get creative. You an also leave it in the loaf pan and simply seal with plastic wrap.
Related Recipes
Healthy Chocolate Ice Cream from Chelsea's Messy Apron
Chocolate Chocolate Chip Protein Vegan Ice Cream from Lauren Kelly Nutrition
Vegan Blueberry Ice Cream from Nosh and Nourish
Four Ingredient Keto Cookie Dough Ice Cream from The Big Man's World
Homemade Cashew Coconut Milk Vegan Ice Cream from Beaming Baker
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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.
- 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.
Rebecca Hubbell
I love matcha and the coconut milk made this so creamy and delicious! Perfect healthy summer dessert!
Beth
My daughter loves this ice cream especially since it’s dairy free. So yummy and addicting! I’ll definitely be making this more often especially during the summer!
MS. EMOTIONS
This turned out great. I used Splenda and some guar gum, but then added a touch of honey and doubled the matcha 😏 But, otherwise wise followed directions. 💜
Lauren Kelly
So happy you liked it! It's definitely customizable!
Jen
So glad I decided to try this. I'm not a huge coconut fan but it was very subtle and gave a nice flavor to it. I'll be eating this all summer long.
Allyson Zea
I'd never tried Matcha and this was SO good! Can't wait to dive into this whole new world of Matcha!
Betsy
Had to have mine with some Enjoy Life Vegan Chocolate Chips. So good. My lactose intolerant brother is LOVING this. Delicious!
Anna
I am a huge matcha fan and always look for new recipes to enjoy it. This is a winner! Everyone loved the ice cream! Thank you for sharing!
Johan
Great recipe! I just loved the ice cream color! Looks awesome
lauren.kelly
Thank you!
Kristian
Hello Lauren! I was wondering if you used canned coconut milk or canned coconut cream? I was able to find both at the grocery store, and was unsure which one to use.
lauren.kelly
Hi Kristian! You will want to use the coconut milk, using only the creamy part, not the liquid. I hope that helps! Enjoy!
America
Can you use box coconut milk
lauren.kelly
I have only used the canned kind. Please come back and let me know if you use dit with the box variety. Thanks!
Priscilla
WOW! I didn't read the use only the cream part ????????????p
lauren.kelly
Oh I am sorry, that's an important part!
Liz
I 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!
Zoe
Hi 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
Hi 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
You 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.
Bob Muir
Hi 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
Hi 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
I 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.
Carol
How long would this last in a freezer?
lauren.kelly
Hi Carol! I haven't had mine last that long 😉 but I guess it would last a few weeks!
Shirley
Hi 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
Hi 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!