This basic recipe for green tea coconut milk ice cream only requires a few basic ingredients: coconut milk, matcha, and pure maple syrup! This healthier version of the classic dessert is easy to throw together in a few minutes!
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
Green Tea Coconut Milk Ice Cream made dairy-free and refined sugar-free for those who LOVE ordering green tea ice cream at restaurants - you can now make it at home!
- 2 (14.5-ounce) cans full-fat coconut milk*
- 1 tablespoon matcha green tea powder, to taste see note*
- ½ cup pure maple syrup, see note**
- 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!
*If you're new to matcha and aren't used to the flavor, start with 1 tablespoon of matcha powder. If you like a deep matcha flavor, start with 2 tablespoons. Adjust the amount of matcha you use to taste.
**You can use any natural liquid sweetener you'd like, such as agave, honey, or coconut palm syrup.
Nutrition InformationServing Size 1 g
Amount Per Serving Unsaturated Fat 0g
Wednesday 8th of April 2020
Thank you for sending me the information about It. I learned a lot from it. I appreciate you the detail you went into it. I am grateful for the amount of time and effort you put into this helping us. Your insights and summary are beneficial.
Tuesday 30th of April 2019
I would like to thank you for the efforts you have made in writing this blog. Very Informative post with Images. very interesting topic regarding Matcha Green.
Sunday 21st of October 2018
Done and done! What ice cream maker do you recommend? Also, do you use only organic matcha? I read this blog post https://blog.piquetea.com/matcha-green-tea/ about the harmful toxins in culinary grade matcha and was shocked!
Saturday 21st of October 2017
Hi. I have a question. Does the recipe call for the whole can of coconut full fat milk or do I separate the watery part and use only the the thick cream part of the coconut milk. Other sites mention separating the watery part from the thickened part, but yours doesn’t. I really really want to try this recipe. The best I can do for now until I hear from you is just throw Matcha into my Chapman’s sugar free ice cream which tastes great but that I know is not as healthy as the coconut milk version that you make. And the idea of using maple syrup as well sounds awesome tasting to me.
Monday 23rd of October 2017
Hi Christiane! Use the whole can of coconut milk :)
Saturday 27th of June 2015
I love this recipes!! I also love matcha. I double the matcha and use fresh local honey. I had trouble the first time with dissolving the match so the second time I tried it I didn't boil the coconut milk but heated it and blended it in my magic bullet. Turned out perfect! Cut the prep time down to about 4 minutes- Wow!!