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.