*disclosure: this post is part of my Encha Organic Matcha brand ambassadorship

Vegan ice cream is right up there with carrot cake and chocolate chip cookies and maple donuts when it comes to my favorite desserts. And even though there are SO many awesome dairy-free ice cream brands on the market these days, I just love making my own because I can get creative with flavors and customize the texture and sweetness.

Up until now, I have been pretty loyal to using cashews for my dairy free ice cream recipes, but I was challenged to try a coconut milk base for this recipe. And oh-my-goodness I love it! Super creamy, luscious and sweet with the perfect blend of rich coconut milk and lovely Encha organic matcha. Coconut Milk Matcha Ice Cream is ready for you..

Oh! And I bring you another matcha chat video and giveaway. This month’s Kathy’s Matcha Chat video is getting back to basics, chatting about some options for sweeteners for your matcha latte. Check it out and enter the monthly giveaway ahead!..

Ice Cream You Scream. You can judge an ice cream by the way it melts. If it melts in rich, thick, pillow-y cloud-like layers, soft edges, fluffy with creaminess, well you have a good ice cream. If it melts in icy crystals or watery, separated streaks, it is for me, a no go.

This ice cream just happens to melt in perfect, soft ripples of pastel green. I am so in love.

Today’s recipe tastes pretty perfect served simply, as scoops in a pretty bowl. But you could get all fancy and serve it smashed between two chocolate chip cookies for an ice cream sandwich, or layered with bananas, fudge and vegan whipped cream for a banana split sundae. So many options. You cannot really go wrong here.

Watch me make it!..

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Vegan ice cream and matcha are both getting a lot of buzz right now. So if you are curious to try both of those trends in one shot, this recipe is for you. (And btw, I am pretty sure that those ‘trends’ are here to stay.)

For this recipe, I was glad to showcase the culinary grade of organic Encha Matcha. The culinary grade is perfect for recipes like ice cream or even baking recipes like cakes, cookies, waffles and more. Check out the culinary grade Encha on Amazon.

Meal Plan Sundays. And don’t miss this week’s #HHLmealplansundays vegan meal plan. “Meal plan,” actually, because my meal plans are not meant to be strictly followed, they are really just some ideas for your week. Recipes you can pull from and get inspired by. If you make even one or two recipes from the menu, I consider that a win! I have been sharing a few Instagram stories as I personally make a few of the recipes each week. Today I made my favorite hummus “quesadillas” for lunch and they were so fast, easy, healthy and delicious. A win for a busy Monday!

I hope my weekly menus will give you some meal-time inspiration, while also allowing you to stay flexible and listen to your own body’s needs for nourishment. Wellness, to me, is all about tapping into your inner voice. Your body wants to be healthy and happy, all you have to do is listen to it and try your best to act on that intuition – all while finding the right tools to help you succeed. Recipe + menu ideas can act as a helpful tool!

Get the week two meal plan here. Or check out the week one menu, here. And yes, coconut milk ice cream absolutely can weave into your dessert menu this week!..

Coconut Milk Matcha Ice Cream

By Kathy PatalskyPublished 07/10/2017
This super creamy dairy-free coconut milk ice cream is flavored with the pure, perfect flavor of matcha. Naturally sweetened and so dreamy.

Ingredients

1 can of coconut milk (full fat) – chilled overnight in the fridge
1/2 cup soy or almond milk
1 frozen banana
1/4 cup liquid sweetener (try maple syrup, agave syrup or apple-based ‘honey’)
optional: 1/4 tsp vanilla or mint extract
1/8-1/4 tsp sea salt
4 tsp Encha Organic Matcha (culinary grade)

Instructions

Prep: The day before, make sure your coconut milk can is placed in the fridge. Also make sure your ice cream maker container is in the freezer as well as a container for the ice cream once it is made. A small stainless steal or freezer-friendly bowl or large dish works well.
Open your chilled can of coconut milk. Scoop out the hardened cream part and add all of the cream to a blender. Pour most of the leftover watery liquid into the blender as well, but omit about 2-3 Tbsp of it.
Also add to the blender: frozen banana, sweetener, non-dairy milk, salt and optional extract. Cover with lid and blend from low to high until smooth. Add in 2 tsp matcha, blend. Add the next two tsp to taste — if you like a lighter matcha flavor and color, use less that 4 tsp. For bold flavor and color add the full 4 tsp or add more to taste!
Place your fully chilled container on the base of your ice cream maker. Turn on. Pour the matcha coconut liquid into the machine. Allow the machine to churn for about 20 minutes, or until the ice cream firms up and churns more slowly or not at all.
Scoop the churned ice cream into your pre-chilled freezer-friendly bowl or container. I used a stainless steel container.
Place the ice cream in the freezer to chill at least 30 minutes before scooping and serving. If storing overnight, cover ice cream and chill in freezer. When serving, be sure to allow at least ten minutes for the ice cream to warm and soften before serving.

Yield: 4 servingsPrep Time: 00 hrs. 30 mins. Total time: 30 mins.

Nutrition

Calories: 271
Fat: 19g
Totalcarbs: 20g
Protein: 5g

Tags: ice cream,matcha ice cream,coconut,vegan,dairy free,recipe,dessert,summer,easy,

Enter this month’s matcha giveaway..

a Rafflecopter giveaway

This week’s matcha chat video..

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Also try my Cashew-Based Mint Matcha Chip Ice Cream!