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!
- 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.
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
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.