When I was doing research for the benefits of matcha post a month ago, I stumbled onto a few internet queries. Aka I learned during my search that other people were searching for one very specific matcha recipe. One I hadn’t really considered trying to make but quickly found myself intrigued by. And it’s safe to say, it’s also become an obsession for me as well. Let me introduce her: today’s queen is Matcha Ice Cream. Are we excited?
Now while I love living on the east coast, I’ve had serious envy over the last couple of years when it comes to ice cream options. Because the west coast bloggers have ALL the things. *I’m looking at you Coconut Cult*. I’d also managed to get it into my mind that ice cream was difficult and/or time-consuming to make.
As you’ll see with today’s matcha ice cream recipe, I was incredibly wrong. This recipe requires 3 ingredients, a blender, and a little bit of staying ready with your ice cream bowl. We have two in our house which means at least one is always in the freezer.
The other part about this recipe is that its paleo-friendly meaning there is NO refined sugar. As someone who deals with anxiety (I chat a lot about this on Youtube & Instagram), one of the things I’ve really noticed that makes it worse is sugar. The constant spike in my energy just sends my brain all over the place.
So when I do want to enjoy ice cream, both my brain and my stomach (hello bloat), appreciate an option that doesn’t have added gums (bad for gut health) and refined sugar (bad for all the things).
Matcha Ice Cream RECIPE Ingredients
Here’s what you’ll need to make your newest obsession:
matcha powder
coconut milk
maple syrup
Alterations
You could absolutely make this keto by swapping in a monk fruit syrup. My gut isn’t a fan so I haven’t tested it. However, the liquid ratio would be the same so I can’t see why this would be an issue.
Special Equipment & Ingredients
How To make THIS matcha Ice Cream Recipe
Place your ice cream bowl in the freezer overnight. It typically takes around 24 hours for it to freeze. If shake the bowl and hear sloshing, it’s not ready for use. However, if you keep one in the freezer all the time because you’re obsessed with ice cream (me), then you can skip to step 2.
In a high speed blender, combine your coconut milk, matcha and maple syrup. Blend on high for 30 seconds until smooth.
Make sure your spatula is in place in your ice cream machine before adding in your mix. You can either add in the mixture before starting the machine. Or you can start it and pour it in. I prefer to do the 2nd option.
Let your machine mix for about 15 minutes before using a spatula to gently scrape the sides. This will help pull the frozen mixture towards the center and allow for more of your milk combo to be frozen.
Continue mixing for another 10 minutes or until the consistency is to your liking.
Once done, you can either add the mix to a silicone ice cream tub to freeze more/save it for later. Or you can add it to a bowl to enjoy immediately!
HOW TO STORE YOUR MATCHA ICE CREAM
I like to use these silicone ice cream tubs. You don’t have to worry about tight lids and they are easy to clean. Plus, they come with lots of cute color tops! You’ll also want to set out your matcha ice cream on the counter before serving for about 5 minutes if it’s coming from the freezer.
OTHER DESSERT IDEAS:
Rose Chocolate Covered Strawberries
When you make these, be sure to tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Matcha Ice Cream
The easiest matcha ice cream that is creamy, dairy free and perfect for your sweet craving.
Ingredients
- 1 can coconut milk
- 1 scoop matcha powder*
- 1/4 cup maple syrup
Instructions
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Place your ice cream bowl in the freezer overnight. It typically takes around 24 hours for it to freeze. If shake the bowl and hear sloshing, it's not ready for use. However, if you keep one in the freezer all the time because you're obsessed with ice cream (me), then you can skip to step 2.
-
In a high speed blender, combine your coconut milk, matcha and maple syrup. Blend on high for 30 seconds until smooth.
-
Make sure your spatula is in place in your ice cream machine before adding in your mix. You can either add in the mixture before starting the machine. Or you can start it and pour it in. I prefer to do the 2nd option.
-
Let your machine mix for about 15 minutes before using a spatula to gently scrape the sides. This will help pull the frozen mixture towards the center and allow for more of your milk combo to be frozen.
-
Continue mixing for another 10 minutes or until the consistency is to your liking.
-
Once done, you can either add the mix to a silicine ice cream tub to freeze more/save for later. Or you can add it to a bowl to enjoy immediately!
-
Leftover ice cream should sit out of the freezer for a few minutes before serving as it's much easier to scoop.
