Matcha Mint Chocolate Chunk Ice Cream

This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert. A refreshing treat for the warmer weather!

I’ve tried for years, YEARS! to like green tea. No matter how you slice or dice it though, I’m sorry, it tastes like bitter grass.

This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert. A refreshing treat for the warmer weather!

I know a big issue is steeping it too long, something I’ve learned really makes the bitterness come out, but even when steeped appropriately, I still just can’t handle it.

It makes my mouth feel disgusting (like spinach does) and I pretty much gag upon the first gulp (twss? too far, sorry).

However, I have figured out that when it’s blended or baked with other things like in these matcha shortbread cookies or this matcha bread I can deal with it.

This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert.

Due to this aversion, I avoided matcha like the plague for years.

Then, on a trip (in a house that shall not be named so I don’t offend someone) with no other tea options one night, I gave in. Guess what? It was every bit as gross as I had imagined it to be. Grassy, green tea-y, amazing for me and horrible tasting.

Gag.

Benefits of matcha

But! I swear everywhere I turn, all I hear about is how great this stuff is for you.

And then an idea popped into my head.

If I like it with mint in tea form, how could I not like it with mint, coconut, chocolate and of course, sugar in ice cream form?

Matcha Mint Chocolate Chunk Ice Cream

So I walked my butt into the nearest hipster tea shop by me, proceeded to drop my jaw on the floor when I saw the price tag of the tiniest container of this stuff, decided to buy a smaller amount from their loose bulk bins instead and checked out with the teal-haired cashier so I could be on my merry way to make matcha my bitch.

Check out this roasted strawberry mint ice cream for another dairy free option!

A few hours later, some prayers over the ice cream attachment as it churned (why does that part always make me so nervous?!) and an impatient wait while it set up in the freezer, I finally dished out a small scoop to see where matcha and I stood.

Dairy and gluten free Matcha Mint Chocolate Chunk Ice Cream is a refreshing treat for summer!

Verdict? Worth the $10 for 1/2 an ounce.

I think I finally found a way to enjoy this stuff. Ice cream > tea.

I love the bright green color it gives to the ice cream too, makes it great for a St. Patrick’s Day treat (or you can give this Baileys ice cream a try for that too!).

Love this Matcha Mint Chocolate Chunk Ice Cream recipe?

Try other matcha recipes like my Matcha Bread and Chocolate Drizzled Matcha Shortbread Cookies.

Yield: 6 servings

Matcha Mint Chocolate Chunk Ice Cream

Matcha Mint Chocolate Chunk Ice Cream

This matcha mint chocolate chunk ice cream is made with coconut milk for a creamy, dairy and gluten free dessert. A refreshing treat for the warmer weather!

Prep Time 6 hours 20 minutes
Total Time 6 hours 20 minutes

Ingredients

  • 1 15 ounce can full fat coconut milk
  • 5-7 mint leaves
  • 1/4 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • splash vodka (*optional)
  • 1/3 cup sugar (can substitute coconut sugar for paleo)
  • 2 tablespoons maple syrup
  • 3 teaspoons matcha
  • 2 ounces dark chocolate, chopped

Instructions

  1. Place coconut milk and mint leaves in a small sauce pot and steep over medium-low heat for 10 minutes. Remove from heat and let cool.
  2. Once cool, remove mint leaves and transfer coconut milk to a bowl.
  3. Add the extracts, vodka if using (just helps with texture when freezing), sugar, maple syrup and matcha. Whisk well until combined then chill mixture for 1-2 hours.
  4. Strain chilled mixture to get rid of any clumps in the matcha then pour mixture into your ice cream maker and churn according to manufacturers directions.
  5. Add chopped chocolate 1 minute before the end of churning until just incorporated.
  6. Transfer to a freezer safe container and freeze for at least 4 hours before serving.
  7. If freezing longer than 4 hours, remove ice cream from freezer and let sit for 10 minutes before scooping to soften.

Nutrition Information:


Amount Per Serving:Calories: 463.42 Total Fat: 47.82g Carbohydrates: 11.75g Protein: 4.72g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

19 Comments

    1. Kate | HappyForks.com

      Same here. I’ve been always mixing matcha in the smoothies and stuff like that however results were generally awkward. I think this recipe is perfect for giving barley grass powder another chance as well.

      Reply
  1. Joleen @ Joleen Cuisine

    Coconut milk? OHHH, so that’s how you do it. I’ve seen plenty of homemade ice creams that usually use heavy cream, but since I’m no expert on ice cream, this is all fairly new to me. Mint chip was actually my favorite growing up, and I’m obsessed with matcha now, so this is the perfect match!!

    Reply
  2. fabiola@notjustbaked

    The picture of the matcha is so pretty, that color! I make coconut milk ice cream every Summer, it’s so refreshing like you said. But mint chocolate chip, we are so making this. And my husband says thank you in advance :).

    Reply
  3. Cassie

    Ohhhhhh yes. I can TOTALLY relate to you. I eventually got HOOKED on green tea, so hooked that I drank around 10 cups a day, which is NOT good, so I was able to shrink it down to 2 1/2 cups :D anyways, I think that enjoying matcha in ANY dessert form is way better than just drinking it! I LOVE LOVE LOVE this recipe–the result looks so decadent, rich and creamy!

    Reply
  4. Bb

    turned out terrible for me. I kept having to add more mint and more mint extract to get it to come through. it was too sweet. couldn’t taste the matcha. the matcha made it a really ugly colour so i kept trying to add fresh mint, but I had that kind of fresh mint that smelled like cat pee. Moving to another recipe!

    Reply
    1. m.e.

      thanks for signaling it too sweet. I was thinking it looked like too much sugar for my taste. my general rule of thumb was always 3 tbsp maple syrup per can of coconut CREAM ( that is, per can of coconut milk, but I drain the water out) . It was always heavenly in my vanilla cream (no ice cream maker here- just put it in the fridge) paired with banana slices – but that iis a matter of opinion. my kids think it is gross
      …. i can not understand them.. for me, heavenly. Let us see if the children will like a sophisticated greeen mint ice cream?

      Reply
  5. Sam

    Came out great for me! I think the taste really depends on which matcha you use. Had really good luck with Tenzo Tea’s matcha powder and it was a brighter green than in the photo.

    Reply

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