Matcha Coconut Ice Cream: No Churn, Vegan & Dairy Free
Delicious and easy, no-churn matcha ice cream made with coconut milk.
- Place your cans of coconut cream (or milk) in the fridge for at least 24 hours ahead of time so the coconut cream separates from the liquid.
- Add the cream from the cans of coconut milk/cream to a blender (save the liquid for smoothies or anything else). Add the honey, matcha and collagen (if using) and blend on high until smooth and creamy.
- Add the matcha ice cream to a loaf pan lined with parchment paper and place in the freezer for at least 6 hours or overnight.
- Once the ice cream is frozen, allow it to defrost for 10 to 15 minutes prior to scooping and serving.