Light, refreshing, and naturally creamy, this matcha coconut ice cream is a simple homemade frozen treat that feels indulgent while still being nourishing. With a vibrant green color and smooth texture, it’s an easy no-churn dessert made from just a handful of wholesome ingredients.

Why You’ll Love This Recipe

This ice cream is incredibly easy to prepare and requires no special equipment or ice cream maker. It’s dairy-free, vegan-friendly, and made with clean, simple ingredients you can find at most grocery stores. The subtle earthiness of matcha pairs beautifully with rich coconut cream, creating a balanced flavor that isn’t overly sweet. Best of all, it’s a freezer-friendly treat you can make ahead and enjoy anytime.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 30 ounces full-fat unsweetened coconut milk, refrigerated overnight, using only the solid cream (from two 15-ounce cans)
• 3 tablespoons pure maple syrup
• 1 tablespoon matcha green tea powder
• 1 teaspoon pure vanilla extract

Optional add-ins:

• 1/4 cup dark chocolate chips
• 1/4 cup chopped nuts
• 2 tablespoons cacao nibs
• 1/4 cup dried fruit

Directions

1. Refrigerate the cans of coconut milk overnight so the cream separates from the liquid.
2. Open the cans and scoop only the solid coconut cream into a medium mixing bowl. Discard or save the liquid for another use.
3. Add the maple syrup, matcha powder, and vanilla extract to the bowl.
4. Using an electric mixer or food processor, blend the mixture until completely smooth and creamy, with no visible lumps.
5. Line a freezer-safe loaf pan (approximately 9 x 5 inches) with parchment paper.
6. Pour the mixture into the prepared pan and smooth the top evenly.
7. Cover tightly with aluminum foil or a freezer-safe lid.
8. Freeze for at least 4–5 hours for a soft-set texture, or overnight for a fully firm ice cream.
9. Remove from the freezer and let sit at room temperature for about 10 minutes before scooping and serving.

Servings and timing

• Servings: 6
• Preparation time: 20 minutes
• Freezing time: 4–8 hours
• Total time: approximately 5–8 hours

Variations

• Add a few drops of peppermint, orange, or caramel extract for a flavored twist.
• Swirl in melted dark chocolate before freezing for a marbled effect.
• Blend in fresh berries for a fruity version.
• Sprinkle toppings such as chopped nuts or cacao nibs on top before serving for added texture.

Storage/Reheating

Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. For best texture, let it sit at room temperature for 5–10 minutes before scooping. This recipe does not require reheating.

FAQs

Can I make this without an electric mixer?

Yes, a sturdy whisk can be used, but blending will be easier and smoother with a mixer or food processor.

Does this ice cream taste strongly of coconut?

No, the coconut flavor is mild and balanced by the matcha.

Can I use sweetened coconut milk?

Unsweetened coconut milk is recommended to control sweetness and flavor.

Is this recipe suitable for vegans?

Yes, all ingredients are plant-based.

How strong is the matcha flavor?

It’s pleasantly earthy but not overpowering. You can adjust the amount to taste.

Can I freeze it longer than overnight?

Yes, but allow extra time to soften before serving.

Can I double the recipe?

Absolutely, just use a larger freezer-safe container.

What type of matcha works best?

A bright green, finely ground matcha powder gives the best color and flavor.

Can I add sweeteners other than maple syrup?

Yes, honey alternatives like date syrup or agave can be used in equal amounts.

Why use only the coconut cream?

Using only the cream ensures a rich, creamy texture without ice crystals.

Conclusion

This matcha coconut ice cream is proof that homemade frozen desserts can be both simple and satisfying. With minimal prep and wholesome ingredients, it’s a refreshing treat you’ll want to keep stocked in your freezer all year round.

Print