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Matcha Coconut Ice Cream from Lauren Kelly Nutrition #vegan #glutenfree #dairyfree
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4.96 from 21 votes

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!
Prep Time19 mins
Total Time12 hrs
Course: Dessert, treat
Cuisine: American
Diet: Diabetic, Vegan
Servings: 6 -8 servings
Calories: 195kcal
Author: Lauren Kelly


  • 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.


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!eppermint extract


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