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Vegan Coconut Matcha Ice Cream

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.
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Servings: 6
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Pop the ice-cubed matcha ice cream in a high speed blender and blend until completely smooth.
  5. Pour ice cream in a pan of tub and freeze for at least 4 hours before serving.

Notes

NOTE* - if the frozen cubed ice cream is too hard to blend, use a spatula to help move the mixture around or add a splash of non dairy milk. 
If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia