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A bowl of matcha chocolate chip ice cream garnished with fresh mint leaves. The ice cream has visible chocolate flecks and is accompanied by a spoon. Surrounding the bowl are mint leaves and a small pile of matcha tea powder.
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Matcha Ice Cream

Matcha ice cream blends fresh mint and chocolate chunks into a smooth, creamy dessert. Whisk, churn, and freeze for a rich, flavorful treat.
Prep Time6 hours 20 minutes
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: matcha ice cream
Servings: 6 servings
Author: Gina Matsoukas

Ingredients

  • 15 ounces canned 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

  • 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.
  • Once cool, remove mint leaves and transfer coconut milk to a bowl.
  • 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.
  • 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.
  • Add chopped chocolate 1 minute before the end of churning until just incorporated.
  • Transfer to a freezer safe container and freeze for at least 4 hours before serving.
  • If freezing longer than 4 hours, remove ice cream from freezer and let sit for 10 minutes before scooping to soften.

Nutrition

Serving: 1SERVING | Calories: 263kcal | Carbohydrates: 24g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 16mg | Fiber: 2g | Sugar: 20g