Creamy Matcha Coconut Ice Cream

This Matcha Coconut Ice Cream is smooth, creamy, and packed with rich coconut flavor and earthy matcha goodness.

It’s dairy-free, easy to make, and doesn’t even need an ice cream maker!

The coconut milk makes it super velvety, and the matcha adds a deep, slightly sweet flavor with a hint of bitterness—just the right balance.

The best part? You can make it ahead and keep it in the freezer for a refreshing treat whenever you want.

Perfect for summer days, cozy nights, or anytime you need a little green tea magic!

What You’ll Need

Ingredients

2 cans (13.5 oz each) full-fat coconut milk
½ cup maple syrup (or sweetener of choice)
1 ½ tbsp matcha powder
1 tbsp vanilla extract
¼ tsp salt
1 tbsp cornstarch (optional, for extra creaminess)
½ cup shredded coconut (for topping, optional)

Tools

Medium saucepan
Whisk
Blender (or mixing bowl + hand whisk)
Ice cream container or loaf pan
Freezer-safe wrap or lid

all ingredients for matcha coconut ice cream on a white marble countertop with hints of gold

Pro Tips

✔️ Use full-fat coconut milk – This makes the ice cream super creamy. Lite coconut milk will be too icy.
✔️ Sift the matcha – This prevents clumps and gives you a silky smooth texture.
✔️ Chill your ingredients – Cold ingredients blend better and freeze faster.
✔️ For a no-blender version – Whisk everything really well in a bowl until smooth.
✔️ Let it soften before scooping – Since homemade ice cream gets firmer, let it sit for 5–10 minutes before serving.

Step-by-Step Instructions

1️⃣ Heat the Coconut Milk & Sweetener

In a medium saucepan over medium heat, whisk together both cans of coconut milk, maple syrup, and salt. Heat until warm but not boiling, about 3–4 minutes.

a medium saucepan on a modern stainless steel gas stove, filled with smooth, creamy coconut milk being whisked with maple syrup and a pinch of salt

2️⃣ Whisk in the Matcha & Cornstarch

Sift the matcha powder into the warm coconut milk mixture. Whisk continuously to dissolve. If using, mix cornstarch with a tablespoon of warm coconut milk first, then stir it in for extra creaminess.

a saucepan on a fired gas stove with warm coconut milk, as vibrant green matcha powder is being sifted in and whisked, creating a smooth, creamy swirl

3️⃣ Blend for Extra Smoothness

Pour the mixture into a blender and blend for 30 seconds to make it ultra-smooth. You can also whisk by hand if preferred.

a blender filled with creamy coconut matcha mixture, with a silky, frothy texture on top

4️⃣ Chill the Mixture

Transfer the mixture to a bowl and cover. Refrigerate for at least 3 hours until completely cold.

a glass bowl filled with green coconut matcha mixture, covered with plastic wrap on a kitchen counter

5️⃣ Freeze the Ice Cream

Pour the chilled mixture into an ice cream container or loaf pan. Cover and freeze for at least 4–6 hours, or until firm.

a glass bowl filled with smooth, green matcha coconut ice cream mixture on a white kitchen counter

6️⃣ Scoop & Serve!

Let the ice cream sit at room temp for 5–10 minutes, then scoop and enjoy. Sprinkle with shredded coconut if you like!

Leftovers & Storage

Store in an airtight container in the freezer for up to 2 weeks.
Let it soften for 5–10 minutes before scooping for the best texture.

Final Thoughts

This Matcha Coconut Ice Cream is light, creamy, and totally refreshing. It’s super easy to make, and you don’t even need an ice cream machine!

Whether you’re a matcha lover or just looking for a dairy-free treat, this recipe is a must-try.

Give it a go, and let me know how yours turns out! Drop a comment with your thoughts or any fun twists you tried. Happy scooping! 🍦💚