The temperatures are up over here in Toronto and that means the AC is blasting and the ice cream is melting. At least that is what happened when I attempted to photograph this matcha coconut ice cream. But it was well worth it in the end. I loved making this dairy free, no-churn ice cream because not only is it minimal in terms of ingredients, it could not be easier to make.
This past weekend, I spent my day at a beach here in Toronto for a friend’s birthday and it could not have been a better day. The weather was gorgeous, and the rosé was flowing. And I think some of this matcha coconut ice cream would have been perfect. Although I didn’t have any on hand, it really could not be easier to whip up.
Ice Cream Memories
Growing up, my grandma always made strawberry ice cream every summer. It wasn’t my favourite flavour (I am more of a chocolate kind of girl) homemade ice cream always reminds me of her. Back then, we used an ice cream maker to make it and it was made with full fat milk, fresh in-season strawberries and lots of sugar. Living in a condo, I don’t have a lot of space for kitchen appliances, especially ones that only get used a handful of times in the summer. So, an ice cream maker is out of the question for me. I had to get creative with this recipe and figured out a way to make ice cream without the fancy ice cream maker.
Matcha Coconut Ice Cream
This matcha coconut ice cream is made with full fat coconut milk and because of the way it is made, I find the texture more like a soft serve. Also, I let it defrost quite a bit before taking these photos. But overall, the recipe really works, albeit in a less traditional way. If you don’t like coconut, you probably won’t like this flavour as the coconut is fairly strong.
I love topping this ice cream with a few different options. Freeze dried raspberries work really well with this flavour, and if you have fresh, you can definitely use those instead. The option of adding raspberries is something I did previously, when I created this vegan matcha cheesecake with raspberry swirl. I also love the options of adding pistachios and chocolate chips as well.
How to Make Matcha Coconut Ice Cream
When you are looking for the coconut milk, I found using the coconut cream rather than the milk was the better option. It resulted in a creamier texture. And I definitely recommend mixing this up in a high powered blender, like a Vitamix. It will help to ensure that the ice cream is really smooth. You can store the ice cream in your freezer, just be sure to keep it covered so that it stays fresher longer.
And if you are looking for some great tasting matcha, I definitely suggest the following brands as they are my favourites. I also used a few scoops of collagen in my ice cream as well, although that is totally optional. You could omit or use gelatin instead. I will include my favourite brands for collagen and gelatin as well.
- Vital Proteins Matcha
- Two Hills
- My Matcha Life (code Holistic20 gets you 20% off from their site directly)
- Vital Proteins Collagen
- Vital Proteins Gelatin
- Sproos Collagen & MCT Creamer
- Genuine Health Collagen
I hope you enjoy this matcha coconut ice cream as much as I do! If you make it, please let me know by tagging me on Instagram or leaving a comment below.
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Matcha Coconut Ice Cream
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.
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.