Matcha Coconut Ice Cream (Vegan)
This refreshing scoop combines refreshing and creamy coconut milk/cream with vibrant matcha green tea, offering a delightful balance of sweet and earthy. Perfect for those seeking a unique and delicious vegan option.
Matcha Coconut Ice Cream (Vegan)
® This is a RAS signature Recipe©
♦Prep time:20Min ♦Yield:8Servings ♦Freezing: 12hours.
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Matcha Coconut Ice Cream (Vegan)
Description
Indulge in a dairy-free treat that perfectly bridges the gap between tropical sweetness and sophisticated earthiness. This vegan ice cream is a lush, velvety dessert that highlights the grassy, ceremonial notes of Japanese matcha against a backdrop of rich coconut cream. Naturally sweetened and incredibly smooth, it’s a refreshing pick-me-up that proves plant-based indulgence can be just as decadent as traditional custard. Whether you're a long-time matcha enthusiast or looking for a clean, vibrant dessert to brighten your afternoon, this chilled delight offers a calm yet invigorating escape in every scoop.
Ingredients:
For Coconut Whipped Cream:
Instructions
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Prepare the Matcha Coconut Ice Cream Base: Add the Coconut Milk, Matcha powder, Maple syrup, and Vanilla extract to a blender.
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Blend on high speed till the green tea is thoroughly mixed through and you get a smooth consistency.
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Pour into a freezer-safe container(metal is recommended) with a tight lid. Freeze for up to 2 hours (until the mixture starts to crystallize all around the edges and surface.
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At this stage, use a fork to whip the mixture once again, scooping the crystallized parts into the center and folding it in. You can stir in any optional filling ingredients at this stage. Set it back in the freezer.
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Meanwhile, prepare the Whipped Coconut Cream: Add the chilled Coconut Cream to a previously chilled metal bowl and place it in a larger bowl containing ice. Whip the cream (using an electric whisk) till foamy. Add the icing sugar and continue beating till stiff peaks form.
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Remove the Matcha Coconut Ice Cream Base from the freezer and fold in the whipped cream. You can use the electric whisk again to fold it in quickly, but do not overwhip it.
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Cover and freeze again till set - Overnight.
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Place at room temperature for 5 to 10 minutes before scooping. Enjoy this earthy, tropical, refreshing treat on hot summer days for an instant pick-me-up!
Note
- Both canned coconut milk (unsweetened) and carton coconut cream are used in this recipe. For a milder flavor of coconut, you could switch the canned coconut cream for evaporated milk
- Use good-quality Japanese green tea powder. Each powder is different in color and flavor.
- The coconut cream must be chilled stiffly for easy whipping. In warmer climates, it is best to also freeze the bowl for whipping and the wire whisk before you start whipping. Place the whipped cream in the fridge till you are ready to fold it into the ice cream base. Whipped coconut cream will melt if kept at room temperature for an extended time.
- Key Ingredients: Coconut Milk, Coconut Cream, Matcha Green Tea, Maple Syrup, Vanilla extract, icing sugar.
