Green Tea Coconut Milk Ice Cream
The perfect summer treat, this Green Tea Coconut Milk Ice Cream is creamy, refreshing, and dairy-free! With vibrant matcha flavor and just the right amount of sweetness from maple syrup, it's a delightful way to cool off. Enjoy it as a unique dessert that's sure to impress your guests!
Equipment
- Whisk
- Blender
- Mixing Bowl
Ingredients
- 2 cans full-fat coconut milk
- 1 Tbsp matcha green tea powder
- ½ cup pure maple syrup
- a pinch sea salt
Instructions
- Freeze the bowl of your ice cream maker overnight. Or, follow the instructions according to the manufacturer prior to following the recipe, as needed.
- Add all of the ingredients to a high-powered blender and blend until all the matcha chunks have dissolved. If you have trouble getting the matcha to dissolve, you can heat the mixture on the stove top and whisk until combined. Be sure you refrigerate the mixture until completely cold before proceeding.
- Pour the green tea ice cream base into your ice cream maker, following your ice cream maker's instructions. Allow the ice cream to churn until very thick, about 30 to 40 minutes. Either enjoy the ice cream like soft serve straight out of the ice cream maker, or transfer to a freezer-safe container and freeze 2 to 3 hours, until completely frozen.
- When ready to eat, thaw the ice cream for 10 to 15 minutes, or until softened. Serve heaping scoops and enjoy!
Notes
- If you’re new to matcha and aren’t used to the flavor, start with 1 tablespoon of matcha powder. If you like a deep matcha flavor, start with 2 tablespoons. Adjust the amount of matcha you use to taste.
- You can use any natural liquid sweetener you’d like, such as agave, honey, or coconut palm syrup.