This coconut matcha ice cream is so creamy and smooth, and even better.. requires no ice cream maker! All you need is a high speed blender and 6 ingredients for this diary free and vegan friendly summer treat.
Why Coconut Milk?
Coconut milk is often used as a vegan substitute in cooking and baking because it is a non-dairy alternative to cow’s milk or cream. Here are a few reasons why coconut milk is a popular vegan substitute:
- Creamy texture: Coconut milk has a thick and creamy texture that can mimic the texture of dairy cream in many recipes. This makes it a popular substitute in recipes such as curries, soups, and sauces.
- Neutral flavor: Coconut milk has a mild and slightly sweet flavor that is not overpowering. This makes it a versatile ingredient that can be used in both sweet and savory dishes.
- Lactose-free: Coconut milk is lactose-free, which makes it a suitable alternative for individuals who are lactose intolerant or have a milk allergy.
- Nutritional properties: Coconut milk is a good source of healthy fats, including medium-chain triglycerides (MCTs), which are easily digested and provide a quick source of energy. Coconut milk is also rich in vitamins and minerals such as iron, potassium, and magnesium.
Key Ingredients
Coconut milk: the main base of this is the thick coconut cream that is a result of refrigerating canned coconut milk. This creates a creamy non dairy ice cream.
Cornstarch: this binds together the liquid ingredients together, especially without the use of an ice cream maker, creating a silky velvety ice cream.
Matcha: for this recipe, I used @matchakari‘s Tenchi Ceremonial Organic matcha powder which contains many antioxidants in addition to the subtle sweet flavour, which is perfect for a healthy summer treat!
Health Benefits of Matcha
Matcha is a type of green tea that is ground into a fine powder and traditionally used in Japanese tea ceremonies. Here are a few health benefits of matcha:
- Antioxidants: Matcha is rich in antioxidants, particularly catechins, which have been linked to a reduced risk of chronic diseases such as cancer, heart disease, and type 2 diabetes. One study found that matcha contains up to 137 times more antioxidants than other types of green tea.
- Boosts energy and focus: Matcha contains caffeine, which can help to boost energy and mental alertness. However, unlike coffee, matcha also contains the amino acid L-theanine, which can help to promote a sense of calm and focus.
- May support weight loss: Matcha has been shown to increase the body’s rate of fat burning and may help to support weight loss when combined with a healthy diet and exercise routine.
- May support heart health: Some studies have suggested that matcha may help to reduce levels of LDL (“bad”) cholesterol and triglycerides, which are risk factors for heart disease.
- May support brain health: The combination of caffeine and L-theanine in matcha may also have neuroprotective effects and may help to improve cognitive function and memory.
Vegan Coconut Matcha Ice Cream
Ingredients
- 2 cans coconut milk refrigerated overnight
- ½ cup maple syrup
- 1 tbsp vanilla extract
- ¼ cup non-dairy milk or liquid coconut milk
- 1 tbsp cornstarch
- 3-4 tbsp matcha depending on how strong you want the taste
Instructions
- From the two cans of refrigerated coconut milk, scoop the solid thickened cream from the top and add to a high speed blender. Blend with the maple syrup and vanilla extract.
- In a small bowl, microwave non-dairy milk of choice for 20 seconds. Mix the cornstarch and microwave again for 15 seconds until thickened. Pour mixture into the blender.
- Sift the matcha powder into the blender. Blend mixture until completely smooth. Pour mixture into an ice cube tray (or two) and freeze overnight or until completely frozen.
- Pop the ice-cubed matcha ice cream in a high speed blender and blend until completely smooth.
- Pour ice cream in a pan of tub and freeze for at least 4 hours before serving.
