Matcha Coconut Chocolate Chip Ice Cream



No longer is green tea reserved for your cup. This rich Matcha Coconut Chocolate Chip Ice Cream will surprise your tastebuds.

Anne Leonard

I love a piping hot cup of green tea swirled with honey and a smidgen of cream. But the sizzling spring weather has me craving something chilled. When I scanned an ice cream maker a couple summers ago for my wedding registry, I admit I was ambitious. “I’ll use this all the time!” I—and I’m sure every other married person—blurted. So maybe my ice cream maker is tucked behind my quesadilla maker and all the other odd wedding gifts that seemed sensible at the time, but one thing’s for certain—when I do use it, I’m making something magical.

In the past I’ve made a Speculoos Cookie Butter Ice Cream and a Blackberry Basil Honey Ice Cream, but I wanted to go a little more simplistic this time around. Other than the standard ingredients, this ice cream is made from the dazzling bright green matcha powder, or green tea, rich coconut milk, and a handful of chopped bittersweet chocolate chips. Serve this luscious treat with toasted coconut chips, if you prefer, or hey, there’s always room for more chocolate chips in my book.

It’s important that you use high quality, full fat coconut milk because other varieties can be too watery. I used Whole Food’s 365 Canned Organic Coconut Milk, and it worked wonders.

aiya matcha powder

Matcha Coconut Chocolate Chip Ice Cream

Active Time: 10 minutes

Total Time: 30 minutes

Yield: About 1 quart

 

aiya matcha chocolate

aiya matcha powder

Ingredients

3 tbsp matcha powder (I used Aiya Matcha)

1 13.5-oz can of coconut milk

1 1/3 cup heavy cream

3/4 cup sugar

1/4 cup brown sugar

1 cup bittersweet chocolate chips, chopped coarsely

Optional:

toasted coconut flakes

aiya matcha ice cream

Directions

Blend all the ingredients with the exception of the chocolate chips until it reaches a smooth texture. I had the help of my immersion blender, which was a wedding gift that I happen to use on a weekly basis.

Add mixture to ice cream maker. Churn for about 15 minutes or until it reaches a thick consistency. Add the chopped chocolate chips and churn for another 5 minutes.

Transfer to an airtight container, and place in the freezer. Your ice cream is ready to serve after about an hour.

Garnish with toasted coconut flakes or more chocolate chips.

aiya matcha ice cream cones

aiya matcha ice cream

Look ahead to basil season and plan to make this Blackberry Basil Honey Ice Cream.

Add your comment: