Dessert

July 30, 2019

Matcha Coconut Ice Cream: No Churn, Vegan & Dairy Free

Matcha Coconut Ice Cream: No Churn, Vegan & Dairy Free

Delicious and easy, no-churn matcha ice cream made with coconut milk.

Prep:
10
min
cook:
0
min
total:
360
min
servings:
6
Author:

Jaclyn

Ingredients


Instructions


  1. 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.
  2. 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.
  3. 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.
  4. Once the ice cream is frozen, allow it to defrost for 10 to 15 minutes prior to scooping and serving.

Notes

This recipe is not super sweet, if you want it sweeter add more honey or other sweetener such as maple syrup.

Use the liquid from the cans of coconut milk/cream for smoothies or anything else, but do not use in this recipe. It is important to ensure that the cream separates from the liquid, so be sure to place it in the fridge overnight.

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Jaclyn
January 2, 2024
Hi Georgia! Each can is 400ml.
Georgia Morgan
January 2, 2024
Your coconut cream matcha green tea ice cream you say 3 cans ? What size can ? Thank you