Matcha Coconut Ice Cream
Recipe by Megan Horsley
Ingredients
3
Time
24h
Serves
10
With only 3 ingredients and no need for an ice cream maker, this Matcha Coconut Ice Cream just might be the easiest ice cream recipe to date! Packed with phenol EGCG, the matcha green tea offers a hint of caffeine without the jitters that come with coffee. Plus, the final green colour is really beautiful, making this ice cream even more enticing. You won’t even miss the dairy here because the high-fat coconut milk makes for a really creamy texture. Enjoy this super easy summer treat!
Dessert
Kid-Friendly
Vegan
Ingredients
214oz cans
Coconut Milk
1/4cup
Maple Syrup
3tsp
Organic Matcha Green Tea Powder
Instructions
1
CHILL: the coconut milk and mixing bowl in the fridge before using. This ensures the coconut milk whips well and stays firm.
2
SCOOP: the thick coconut milk from the top of the cans and put it in the cold mixing bowl. Using a stand mixer or hand mixer, beat the coconut milk until it is whipped and grows slightly in volume.
3
ADD: the matcha green tea powder and maple syrup to the milk and continue mixing until just combined.
4
SPREAD: the mixture evenly into a parchment lined loaf pan or other deep pan.
5
FREEZE: for at least 24 hours. Remove from the freezer 15-20 minutes before serving to soften slightly. Warm an ice cream scoop under warm water to ease scooping.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
