The first time I had green tea ice cream was with my elementary school bff. Her mom took us to Chinese food. We were wearing matching plaid shorts. Our side ponytails were secured by fluffy scrunchies. When I tasted the ice cream, I thought I had found the lost city of Atlantis. Green tea ice cream is one my favorites and I am rarely able to find it at the grocery store. That’s how this whole homemade green tea ice cream thing happened.
Being the minimalist that I am, I only used three ingredients for this recipe and it turned out marvelously. I try to avoid processed sugars, lots of dairy, and am just confused by how the whole egg yolk thing works, so I made it with coconut milk and agave for a dairy-free, naturally sweetened treat.
Now for the health stuff . . .
This is a powerhouse dessert from a nutritional standpoint. Green tea powder (matcha) consists of stone-ground green tea leaves, which are high in antioxidants, boost the metabolism, lift your mood, are full of amino acids, and increase your energy. Matcha Green Tea Powderretains all of the health benefits of green tea leaves and is also far more potent than steeping the leaves into tea.
Let’s break it down…
1 gram of matcha green tea powder contains 20 times the antioxidants of 1 gram of blueberries and is also the equivalent of drinking 10 mugs of green tea. Matcha has Vitamin A, Vitamin C, fiber, and L-theanine (which is said to help retain memory) (Matcha Source).
And then we take the coconut milk into consideration, which also boosts the metabolism, is full of Vitamins C, B, and E, and also contains antioxidants. Plus, coconut milk has a full, rich flavor, making it a perfect substitute for dairy.
Your dessert is good for you. Haaaaalleluja!
Green Tea Coconut Milk Ice Cream
- 2 14.5- ounce full-fat canned coconut milk* full fat
- 1 tablespoons to 2 matcha green tea powder to taste
- ½ cup agave nectar or pure maple syrup
- 3 tablespoons coconut oil
Add all of the ingredients to a high-powered blender and blend until all the matcha chunks have dissolved (Note: If you have trouble getting the matcha to dissolve, you can heat the mixture on the stove top and whisk until combined. Be sure you refrigerate the mixture until completely cold before proceeding).
Pour the green tea ice cream base into your ice cream maker, following your ice cream maker's instructions (my ice cream maker requires me to freeze the bowl overnight before use). Allow the ice cream to churn until very thick, about 30 to 40 minutes. Either enjoy the ice cream like soft serve straight out of the ice cream maker, or transfer to a freezer-safe container and freeze 2 to 3 hours, until completely frozen.
When ready to eat, thaw the ice cream for 10 to 15 minutes, or until softened. Serve heaping scoops and enjoy!