Vegan Matcha Coconut Ice Cream

If you’re looking for a dairy-free, plant-based ice cream that’s both creamy and packed with flavor, this Vegan Matcha Coconut Ice Cream is a must-try!

The earthy richness of matcha green tea blends perfectly with the creamy coconut milk, creating a delightful, indulgent treat that’s completely vegan-friendly.

This no-churn recipe is simple to prepare and doesn’t require any fancy equipment, making it a perfect dessert for anyone following a vegan or dairy-free lifestyle.

With vibrant green matcha and the tropical touch of coconut, this ice cream will transport your taste buds straight to paradise.

Why You’ll Love This Recipe

This Vegan Matcha Coconut Ice Cream offers a unique combination of flavors that is both refreshing and satisfying. The matcha provides a smooth, slightly bitter taste that perfectly balances the sweetness of the coconut milk.

It’s rich and creamy without any dairy, making it an excellent option for those with lactose intolerance or following a plant-based diet. The no-churn process makes it incredibly easy to whip up and enjoy whenever the craving strikes.

Ingredients:

• 2 cans full-fat coconut milk
• 2 tablespoons matcha powder (use culinary grade for best results)
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions:

1. Mix the Coconut Milk and Matcha: In a bowl, whisk the coconut milk and matcha powder together until smooth. Make sure the matcha is fully dissolved into the coconut milk, leaving no lumps.
2. Sweeten the Mixture: Add the maple syrup (or agave syrup), vanilla extract, and a pinch of salt to the matcha-coconut mixture. Stir until everything is well combined.
3. Chill: Place the mixture in the fridge for about 30 minutes to chill. This will help the ice cream freeze more evenly.
4. Freeze: After chilling, pour the mixture into an airtight container and freeze for 4-6 hours, or until the ice cream is firm and scoopable.
5. Serve: Scoop out your creamy, vegan matcha coconut ice cream and enjoy! You can add extra coconut flakes or crushed nuts on top for added texture.

Expert Tips for the Recipe:

• Matcha Quality: The quality of matcha can make a big difference in the flavor. Use culinary-grade matcha for a smoother, more vibrant green flavor.
• Coconut Milk: Make sure to use full-fat coconut milk for the creamiest results. Light coconut milk may lead to a less creamy texture.
• Sweetener Variations: You can swap maple syrup with any other vegan sweetener like agave nectar or coconut sugar, depending on your preferences.
• Serving Tip: Allow the ice cream to sit out for a few minutes before serving for an easier scoop, as coconut milk-based ice creams tend to freeze harder than traditional dairy ice creams.

Vegan Matcha Coconut Ice Cream

If you're looking for a dairy-free, plant-based ice cream that’s both creamy and packed with flavor, this Vegan Matcha Coconut Ice Cream is a must-try! 

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Ingredients

  

• 2 cans full-fat coconut milk
• 2 tablespoons matcha powder culinary grade
• 1/4 cup maple syrup or agave syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Whisk coconut milk and matcha powder until smooth.
• Add maple syrup, vanilla, and salt, stirring well.
• Chill in the fridge for 30 minutes.
• Pour into an airtight container and freeze for 4-6 hours.
• Scoop and serve, adding coconut flakes or crushed nuts if desired!