Matcha + coconut: a match made in dessert heaven. Today I’m sharing my three favorite ways to enjoy this delightful pairing as it’s served best: as a creamy, soft, homemade ice cream.
Coconut milk is an ideal base for plant-based ice cream recipes. It’s just as creamy and decadent as dairy, with a delicious, slightly nutty, tropical flavor. And a dash of healthy matcha powder balances out coconut’s richness with the signature vegetal taste of green tea for an adult-tasting dairy-free treat.
Basic Recipe: Matcha Coconut Ice Cream
Before we get to the fun and varied ways to eat ice cream, let’s cover the basic recipe. This vegan dessert features a few simple ingredients. You can even make it without an ice cream maker if you don’t have one.
The secret ingredient for uber creamy coconut ice cream? A dash of vodka! The alcohol helps raise the freezing point of the coconut milk. This prevents ice crystals from forming and ensuring a smooth, velvety, and almost-melted consistency that’s spoonable as soon as you remove it from the fridge.
Three Best Ways to Eat Matcha Coconut Ice Cream
After you whip up a creamy green ice cream base comes the fun part: playing with three different ways to serve it.
Matcha-Coconut Ice Cream Pops
For a fun childhood throwback, pour the coconut ice cream base into popsicle molds before freezing. The best part about this hand-held presentation is that you can decorate your pops however you like!
After removing the popsicles from their molds, dress them up with fun texture and color with toppings like:
- Shaved chocolate
- Crushed nuts (I love pistachios)
- Cocoa powder
- Coconut flakes
- More matcha!
Matcha Ice Cream Sandwiches
If popsicles weren’t your childhood treat of choice, you certainly can’t say no to ice cream sandwiches! It’s time to give this summertime dessert stand-by an elegant upgrade with refined coconut-matcha ice cream sandwiched between your favorite cookies.
And there’s no need to limit yourself to the familiar chocolate chip cookies. Ginger snaps, lemon biscuits, snickerdoodles, or classic soft sugar cookies are all delicious vehicles for your matcha ice cream.
For a drinkable vegan dessert, turn your new favorite ice cream into a decadent milkshake. Sip away on the health benefits of matcha in the sweetest way possible. To make milkshakes, let the ice cream freeze fully, then thaw a bit on the counter before blending it to a smooth, pourable consistency. Add a dusting of matcha on top if you like.
- 2 cans (13.5 ounces each) full fat coconut milk (I highly recommend Thai Kitchen)
- 1 can (13.66 ounce) can sweetened condensed coconut milk
- 72g (⅓ cup) organic cane sugar
- 2 ½ tablespoons matcha tea powder
- ½ teaspoon vanilla
- 1 tablespoon vodka (optional - to help texture once it’s frozen)
- pinch sea salt
- In a saucepan over medium heat, warm coconut milk and condensed milk slowly, stirring. When it hits just before a near simmer, remove from heat.
- Add matcha, sugar and vanilla. Whisk until smooth. Set aside and allow to infuse and cool.
- Once mixture has cooled to room temperature, stir in optional vodka.
- Puree cooled mixture in blender for a few seconds until creamy and extra smooth.
- Freeze directly in freezer, or - if you have an ice cream maker, follow manufacturers instructions for making ice cream. When frozen, transfer to an airtight container; cover. Freeze until firm, at least 4 hours.
- Use the ice cream to blend into a shake! Just pull it from the freezer and allow to thaw slightly before blending. Note: you may need another splash of coconut milk to help the blending.
At the end of the day, whether you’re holding a popsicle, cookie sandwich, or a chilled glass, you can’t go wrong with the dreamy flavors of coconut and matcha for dessert.
And if you agree with me, then I think you’ll love my other recipes too. I share new dishes all the time on Instagram, so come say hi!