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4.8 from 5 votes
Matcha Coconut Ice Cream from Lauren Kelly Nutrition #vegan #glutenfree #dairyfree
Matcha Coconut Ice Cream
Course: Dessert, treat
Servings: 6 -8 servings
Author: Lauren Kelly Nutrition
  • 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
  1. Mix ingredients together in a mediumbowl.
  2. Mix together with an electric mixer or food processor until thoroughly combined.
  3. Line a freezer safe pan with parchment paper (I used a 9 x 5 inch loaf pan).
  4. Pour ice cream mixture into pan and cover with aluminum foil.
  5. Place in the freezer overnight to allow to fully freeze.
  6. Allow to sit on the counter for 10 minutes to soften before serving.