A creamy, lightly floral coconut matcha ice cream made with only six simple ingredients, you will reach for a scoop of this ice cream over and over again through the summer. This post is sponsred by Blue Diamond Almond Breeze almondmilk. All thoughts and opinions are 100% my own. Thank you for supporting the brands I love!
Matcha-atcha-atcha.
You know how ice cream obsessed I am. I've always been curious about vegan ice cream. I just had no clue how the whole thing worked. What do you use for the fat to keep it from getting icy? A vegan ice cream appearing on the blog has been a long time coming and we are starting with this coconut matcha ice cream. I mean, I am still celebrating the start of summer here!
As it turns out, getting a creamy, smooth vegan ice cream isn't as hard as I thought and there are a few common ways to do it.
I decided to use both.
We get fat from using full fat coconut milk. You really need to use the good stuff otherwise the coconut will just be way too overpowering and it will also not emulsify properly. This will leave you with ice cream that has small chunks of coconut which will feel grainy on the tongue. So I recommend using a high quality coconut milk - preferably organic. To thicken the ice cream, and keep the ice cream from getting too icy, we add a vegan gelatin. (I use unflavored Jel from Bakol.) This also helps make the ice cream easier to scoop.
Right now, I can't think of anything better than embracing summer, laying out by the sun, and eating two large scoops of coconut matcha ice cream.
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Matcha Ice Cream Recipe
Matcha Ice Cream with Coconut (Vegan)
Ingredients
- 1 teaspoon vegan gelatin
- 1 14 oz can full fat coconut milk (go for the good stuff)
- 2 cups Almond Breeze almondmilk
- ⅓ cup granulated sugar
- 1 ½ tablespoons matcha powder
- 1 teaspoon vanilla extract
Instructions
- Mix the gelatin with a tablespoon of the coconut milk to bloom. Mix together all the ingredients together in a saucepan and heat until the sugar is dissolved. Add in the gelatin. Stir well until the ingredients are well-combined.
- Remove from heat and allow to chill in the refrigerator until very cold.
- Churn in an ice cream maker according to manufacturer instructions. Place in an airtight container and freeze until firm.
Traci | Vanilla And Bean says
Hooray! You did it! I'm so impressed with vegan ice cream.... and then you added matcha! You're after my heart, Amanda! I love this! Way to gooooo!! (I took the survey!)
Jackie {The Beeroness} says
I'm obsessed with Matcha right now. I made matcha shortcakes the other day, then I made matcha tres leche. I can't stop.
Amanda says
Matcha tres leche? That sounds incredible.. I will definitely need to try that!
Maryanne | the little epicurean says
Perfection! I love the combo of coconut and matcha. I have yet to explore vegan ice creams... but I will soon!
Medha @ Whisk & Shout says
My cousin LOVES matcha- I'll definitely be linking her to this post. Love that this recipe is vegan and uses coconut and almond milks 🙂
Zainab says
Gosh this is beautiful ice cream!!!!
Miranda says
I love matcha, especially in ice cream! It's neat to see a vegan version!
Celeste | The Whole Serving says
Matcha is a wonderful thing. I like having a matcha latte in the afternoons for a pick me up. I can swap out the latte for this delicious ice cream.
Celeste | The Whole Serving says
I gave up coffee for a few months and matcha was my go-to drink. I didn't have the withdrawal headaches when I started my day with a cup of matcha. Love matcha and I know I will love this ice cream.
Lissa says
anyway to make this without using an ice cream maker?
Amanda says
There sure is! https://cookienameddesire.com/how-to-make-ice-cream-without-an-ice-cream-maker/ it will be a bit more dense, but still very tasty!
lissa says
thank you cannot wait to make it !!
Alice marian phelan says
Nice
abhishek says
What a great flavor of ice cream! Perfection! I love the combo of coconut and matcha.