Matcha Coconut Ice Cream
Light, refreshing and packed with antioxidants, this Matcha Coconut Ice Cream will be your new favorite and nutritious ice cream this summer!
Servings: 8 servings
Calories: 195kcal
Ingredients
- 30 ounces full fat coconut milk unsweetened coconut milk, refrigerated overnight, using only the cream, not the liquid. I used 2 15 ounces cans.
- 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 medium bowl.
- 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.
Notes
Add whatever add-in's and toppings you's like. Add mini chocolate chips, finely chopped walnuts or whatever nuts you'd like, blueberries, etc. The possibilities are endless.
You can also use other extracts that you might like to try instead. I have added some peppermint extract, caramel extract and even orange extract to mix it up!
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 200mg | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg