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Matcha Coconut Ice Cream

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This matcha coconut ice cream is a no-churn, dairy-free treat made with rich coconut cream, earthy matcha, and a touch of maple syrup. It’s creamy, refreshing, and perfect for a wholesome, vegan-friendly dessert.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 5–8 hours
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Churn
  • Cuisine: Japanese-Inspired
  • Diet: Vegan

Ingredients

  • 30 ounces full-fat unsweetened coconut milk (from two 15-ounce cans), refrigerated overnight
  • 3 tablespoons pure maple syrup
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon pure vanilla extract
  • Optional: 1/4 cup dark chocolate chips
  • Optional: 1/4 cup chopped nuts
  • Optional: 2 tablespoons cacao nibs
  • Optional: 1/4 cup dried fruit

Instructions

  1. Refrigerate coconut milk cans overnight to separate cream from liquid.
  2. Open cans and scoop solid coconut cream into a medium mixing bowl. Discard or save the liquid for another use.
  3. Add maple syrup, matcha powder, and vanilla extract to the bowl.
  4. Using an electric mixer or food processor, blend until smooth and creamy with no lumps.
  5. Line a 9×5-inch loaf pan with parchment paper. Pour the mixture in and smooth the top.
  6. Cover tightly with foil or a freezer-safe lid and freeze for at least 4–5 hours, or overnight for a firmer texture.
  7. Let sit at room temperature for 10 minutes before scooping and serving.

Notes

  • Use only the solid coconut cream for a rich, creamy texture.
  • Adjust matcha amount to taste—add more for a stronger flavor.
  • Add-ins like chocolate chips or nuts can be folded in before freezing.
  • Let soften before serving for best scooping texture.
  • Store in a sealed container in the freezer for up to 2 weeks.

Nutrition

Find it online: https://savorymomskitchen.com/matcha-coconut-ice-cream/