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May 22, 2018 1 min read

Make dairy-free matcha ice cream with coconut milk, almond milk and honey. This recipe uses pure matcha powder and an ice cream maker.

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Green matcha ice cream scoops in a white bowl with mint leaves

Ingredients

  • 2 cans coconut milk, 13 oz each, chilled for at least 2 hours
  • 5 teaspoons pure matcha powder
  • 1 cup almond milk
  • 3 tablespoons honey

How to make it

  1. Gently warm the honey, almond milk and matcha in a saucepan, whisking until evenly combined. Do not boil.
  2. Open the chilled coconut milk cans and separate the thick coconut cream from the thinner liquid.
  3. Stir the coconut cream into the warm almond milk mixture until combined.
  4. Refrigerate for about 2 hours, or until thoroughly chilled.
  5. Churn in an ice cream maker according to the manufacturer's instructions.

Recipe tips

For a dairy version, use 2 cups cream instead of coconut milk and 1 cup half-and-half instead of almond milk.

Choose the matcha for this recipe

This recipe uses pure matcha powder. Sift or whisk it for a smooth mixture.

Shop Japanese Ryori MatchaExplore all recipes

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