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Matcha Coconut Ice Cream

By Candice Kumai

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Photo by Candice Kumai

This dairy-free ice cream is one of my favorite treats, especially in the summer! Infused with matcha and a touch of organic vanilla, it has a rich, sweet flavor. I like to top mine with delish add-ons like chocolate chips, coconut, mint, or—best of all—sprinkles!! (As a child of the eighties, I still believe that sprinkles are best on everything.)

Tip

Store leftover ice cream in an airtight container in the freezer for up to 3 weeks. Note that this recipe is best when served fresh!

Recipe information

  • Yield

    4 servings

Ingredients

1 tablespoon high-quality matcha powder
3 (14-ounce) cans full-fat coconut milk
1/4 cup brown rice syrup or pure maple syrup
2 tablespoons high-quality vodka
1 teaspoon organic vanilla extract
Toppings: Natural sprinkles, dark chocolate chips, fresh mint, toasted coconut shavings (optional)

Preparation

  1. Place the matcha into a bone-dry, high-powered blender (like a Vitamix). Next, pour in the coconut milk, brown rice or maple syrup, vodka, and vanilla. Blend all the ingredients on high speed for at least a minute. The creamier the texture of the ice cream base, the better. Pour the mixture into an ice cream maker and, following the machine’s instructions, churn it up. When ready, serve immediately.

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From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsIce CreamFrozen DessertDessertVodkaAlcoholBeveragesJapaneseEast AsianAsianCoconut MilkMatchaDairy FreeGluten FreeNut FreeVegan5 Ingredients or FewerEasyMake AheadNo-CookBlenderIce Cream MachineCookbooksHarper Collins
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