The weather is heating up and refreshing, cold treats are, dare we say, mandatory indulgences for the season. Likely to satisfy all the sweet tooths in your household, this no-churn coconut matcha ice cream is an easy-to-make dessert ideal for the coming summer months.
Though it may seem like this vibrant green powder is the latest beverage fad, the powdered green tea known as matcha dates back thousands of years to Chinese dynasties and Shogun clans of Japan. Both matcha and green team come from the same plant, but matcha powder results from grinding down the tea leaves into a bright green powder. Consuming the entire leaf means matcha is higher in antioxidants and caffeine than regular green tea. Matcha is very high in the antioxidant known as catechin, the most potent being epigallocatechin gallate (EGCG). Studied extensively, research has found that EGCG may flight inflammation, promote cell repair, and maintain healthy arteries. Also found in matcha is the amino acid L-theanine, with quantities higher than other types of green tea. Since matcha contains higher amounts of caffeine than regular green tea, L-theanine does its work by modifying the effects of caffeine on the body by increasing alertness without the crash of drowsiness that often results from caffeine consumption. Also linked to increasing alpha waves, said to increase mental relaxation, L-theanine boosts the feel-good chemicals in the brain, helping fight stress signals and even improve concentration, memory, and mood.
For those missing the creaminess of regular cow's milk, coconut milk is a fuller bodied dairy-free option with built-in natural flavor. The popular alternative comes from the flesh of mature coconuts. A high-calorie food, 93% of coconut milk's calories come from fat, including medium-chain triglycerides (MCTs), a saturated fat. MCT's travel through the digestive tract directly to the liver, later used for ketone or energy production. Research suggests that MCTs may help decrease appetite compared to other fats.
- Prep Time
Three cans full-fat unsweetened coconut milk
3 Tbsp maple syrup
2 Tbsp matcha powder
2 tsp vanilla extract
(optional) 3/4 cup dark chocolate chips
High powered blender
Freezer-safe baking dish
- Refrigerate coconut milk for a minimum of 3 hours or overnight (recommended).
- Remove the coconut cream and place in blender. Save the liquid for another recipe.
- To the blender, add maple syrup, matcha, and vanilla extract. Blend on high until matcha powder is fully incorporated.
- Pour mixture into freezer-safe baking dish.
- (Optional) Add dark chocolate chips.
- Place ice cream mixture in the freezer overnight. If dark chocolate chips were added, halfway through the freezing process, stir the mixture thoroughly to distribute the chocolate evenly.