No Churn Dairy Free Matcha Ice Cream (Edit recipe)

This dairy free matcha ice cream is made with coconut milk and is such a luscious and refreshing treat! It only takes 5 ingredients, and no ice cream maker required! If you're a matcha lover, this ice cream is perfect for you.

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	26 g
Carbohydrates:	30 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	46 mg
Fiber:	2 g
Sugars:	26 g
Calculated for total recipe.

by Chloe Martin

Serves: 4-6

Ingredients

13.5 oz Coconut Cream, from 2 cans of full fat coconut milk, refrigerated overnight
0.666 cup Sweetened Condensed Coconut Milk, 7 oz
4 tsp Matcha Green Tea Powder, adjust to taste (see notes)
5 Tbsp Hot Water
2 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure to place the cans of coconut milk in the fridge the day before making this recipe. When ready to make, scoop the thick cream off the top of the cans, without tipping, and add the coconut cream to a large mixing bowl. Save the remaining coconut water for another use.
In a small bowl, whisk together matcha powder and hot water. Add matcha mixture and all other ingredients to the mixing bowl.
Use a hand mixer to mix on medium speed for 5 minutes or until considerably thickened. Pour into a container or loaf pan. Cover and place in the freezer for at least 4 hours or until firm.
Let defrost for 10-15 minutes and enjoy!

Notes

If you like a strong matcha flavor, use more matcha powder. If you’re not used to the flavor of matcha or want a lighter flavor, use less. I found 4 tsp to give a prominent flavor without being too overpowering.