Green Tea Coconut Ice Cream

Green Tea Coconut Ice Cream

  • 2-3 tbsp Matchaworks Culinary Green Tea Powder
  • 1 can full-fat coconut milk 
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup pitted medjool dates
  • 1/4 cup honey or maple syrup 
  • 1/4 tsp xanthan gum



  1. Place coconut milk, almond milk, matcha, dates and honey in a blender and blend until well combined. Add xanthan gum and mix again. Taste and adjust flavor as needed, adding more green tea powder, dates or honey.
  2. Transfer to a mixing bowl and let chill for at least a few hours. Then pour into a pre-chilled ice cream maker and operate according to manufacturer's instructions.
  3. Once finished churning you can either eat it as soft serve or transfer it to a freezer-safe container and let harden for 4-6 hours.
  4. Be sure to set out 20-30 minutes before serving to allow to soften.
  5. If you don't have an ice cream maker, simply pour the "batter" into a freezer-safe container, cover, freeze, and stir/whisk every hour or so to aerate.
  6. Will keep in the freezer for a week or so. Best when consumed fresh. I'm sure it would be lovely with pomegranates, fruit compote or cacao nibs.
Recipe & photo via Minimalist Baker 

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