Matcha Coconut Ice Cream

With only 3 ingredients and no need for an ice cream maker, this Matcha Coconut Ice Cream just might be the easiest ice cream recipe to date! Packed with phenol EGCG, the matcha green tea offers a hint of caffeine without the jitters that come with coffee. Plus, the final green colour is really beautiful, making this ice cream even more enticing. You won’t even miss the dairy here because the high-fat coconut milk makes for a really creamy texture. Enjoy this super easy summer treat!

Instructions

1. 1

   CHILL: the coconut milk and mixing bowl in the fridge before using. This ensures the coconut milk whips well and stays firm.

2. 2

   SCOOP: the thick coconut milk from the top of the cans and put it in the cold mixing bowl. Using a stand mixer or hand mixer, beat the coconut milk until it is whipped and grows slightly in volume.

3. 3

   ADD: the matcha green tea powder and maple syrup to the milk and continue mixing until just combined.

4. 4

   SPREAD: the mixture evenly into a parchment lined loaf pan or other deep pan.

5. 5

   FREEZE: for at least 24 hours. Remove from the freezer 15-20 minutes before serving to soften slightly. Warm an ice cream scoop under warm water to ease scooping.