With matcha and coconut, your dessert can actually be good for you.
There’s nothing like homemade ice cream in the summertime, and matcha green tea ice cream is just the thing. Throw some coconut in the mix, and you’ve got yourself a dream dessert!
This super-simple vegan matcha ice cream recipe has just four ingredients, and no processed sugars, dairy, or egg. It calls for natural sweetener, and is as good for you as ice cream will ever get—thanks to the matcha green tea powder.
The matcha’s stone-ground green tea leaves contain a huge amount of antioxidants which increases metabolism and helps burn fat. Matcha powder also assists with healthy gums and teeth, more youthful-looking skin, a healthy heart, good blood sugar levels, and lowering cholesterol. Besides all this, it also helps with prevention of diabetes, Alzheimer’s disease, and even cancer—all while giving you energy and keeping you relaxed. It truly is an incredible natural phenomenon.
And when it comes to the coconut milk—which also contains antioxidants and boosts your metabolism—you’ll find that it is full of vitamins C, B, and E. Coconut milk also makes a satisfying substitute for dairy because of its rich and full flavor.
Who knew vegetarian matcha ice cream could be so good for you? Try this matcha dessert recipe and see for yourself!
Vegetarian Matcha Ice Cream RecipePublished: 2016-10-15
- 4 cans coconut milk, 14 1/2-oz., full fat
- 2 to 4 tablespoons Epic Matcha green tea powder, to taste
- 1 cup agave nectar or pure maple syrup
- 6 tablespoons coconut oil
- Add all of the ingredients to a high-powered blender and blend until all the matcha powder chunks have dissolved. NOTE: If it’s taking too long for the chunks to dissolve, you can heat the mixture on the stovetop and whisk it until it’s blended. However, if you do this, be sure you refrigerate the mixture until it’s completely cold before taking the next steps.
- Pour the matcha ice cream base into your ice-cream maker, carefully following your ice-cream maker’s instructions. (For example, some ice-cream makers require things such as freezing the bowl overnight beforehand.)
- Allow the matcha ice cream to churn until it’s very thick, about 30–40 minutes.
- You can either have the matcha ice cream like soft serve straight out of the ice-cream maker, or you can transfer it to a freezer-safe container and freeze it 2–3 hours until completely frozen.
- When you’re ready to eat your matcha ice cream, thaw it for 10–15 minutes, or until softened. Serve heaping scoops and enjoy!