Green Tea Ice Cream

This recipe is fabulous and I really want some green tea ice cream now.








2 cans of full-fat coconut milk

1/2 cup of the sweetener of your choice (cane sugar, maple syrup, agave)

¼ teaspoon salt

2 tablespoons cornstarch

1 ½ teaspoons vanilla extract

1 tsp matcha powder


  1. Freeze ice cream maker base 16-24 hours ahead of time
  2. Shake the cans of coconut to make sure everything is blended
  3. Put ½ cup of coconut milk aside and add the rest of the coconut milk to a sauce pan
  4. Add sweetener and salt to the sauce pan
  5. Heat the sauce pan on medium-low heat until the sweetener has dissolved completely
  6. Whisk cornstarch with the ½ cup of coconut milk that was set aside.
  7. Thoroughly mix until completely dissolved (no chunks!).
  8. Pour the cornstarch mixture into the saucepan.
  9. Warm the mixture until it has thickened to the point that it could cover a spoon but do not boil!
  10. Whisk 1 tsp of matcha powder until there are no chunks.
  11. Remove from heat and stir in vanilla.
  12. Pour base into a container, let cool and then cover with plastic wrap and a lid and place in the fridge for at least 4 hours before using.


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