Creamy Coconut Matcha Ice Cream! (Dairy free, Gluten free!)
Matcha and Coconut - perhaps one of my favorite culinary pairings. The nutty sweetness and thick creaminess of coconut milk accent's the floral hints and earthy undertones in Matcha. As coffee is to heavy cream, Matcha is to coconut milk.
What better way to combine these two culinary delights than to pair them in a delicious icy cold, creamy, and dairy free ice cream. Rich in antioxidants, essential nutrients, and heart-healthy fats, this Matcha ice cream is a treat for the body just as much as for the tastebuds! Top with cacao nibs, sweet Adzuki beans, coconut flakes, or more Matcha powder!
So grab your warm cup of Matcha and get ready to feast your eyes, and tongue, upon this delicious Matcha-coconut ice cream!
Full Fat Coconut Milk... 1 can.
Matcha Powder... 2 & 1/2 Tbsp
(more or less depending on your preference!)
Vanilla extract... 1 tsp
Coconut sugar... 1/4 cup
In a bowl, add the coconut milk, vanilla extra, and coconut sugar and mix until well combined. Sift in the Matcha powder using a sift to ensure that there are no pockets of powder.
Alternatively, use a blender to combine all of the ingredients. Taste the mixture to adjust the amount of sugar or Matcha to your liking!
Pour the ice cream mixture into a freezable container and seal it shut. Freeze for about 5 hours.
If you prefer to use an ice cream maker, follow the directions on the instructions manual!
Top with cacao nibs, walnuts, sweet adzuki beans, more Matcha powder, or anything else to your liking!
Now it's done! Pair with a fresh cup of Matcha and enjoy!
Don't forget that our finest ceremonial grade Matcha is on sale!
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