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Matcha Ice Cream

With its gorgeous bright green color and matcha flavor, it's hard not to love this delicious matcha dessert!
Prep Time: 10 minutes
freezing time: 4 hours
Total Time: 4 hours 10 minutes
Calories: 2499kcal


  • food blender or food processor
  • freezer-friendly container


  • 2 cups coconut milk
  • 1 cup cashews soaked overnight, rinsed and drained
  • 1/2 cup coconut cream
  • 1/2 cup agave syrup
  • 1 tbsp coconut oil
  • 2 tbsp Matcha green tea powder
  • 1 tbsp vanilla


  • In a food blender, combine all ingredients.
  • Blend on high speed until smooth.
  • Pour the mixture into a freezer-friendly container.
  • Freezing method:
    -freezer-friendly container, pour the mixture into the container, cover with a piece of parchment paper and freeze for 4 hours. Stir the ice cream every hour to prevent large ice crystals from forming.
    -ice cream machine, freeze the ice cream according to manufacturer’s directions.
  • Remove ice cream from the freezer 10 minutes before serving, if using a freezer-friendly container.
  • Scoop and serve.
  • Top the ice cream with some additional Matcha. Just a sprinkle is enough or fresh raspberries.



Calories: 2499kcal | Carbohydrates: 145g | Protein: 37g | Fat: 209g | Saturated Fat: 145g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Sodium: 85mg | Potassium: 2259mg | Fiber: 7g | Sugar: 84g | Vitamin C: 9mg | Calcium: 145mg | Iron: 26mg
Tried this recipe?Mention @DaringKitchen or tag #thedaringkitchen!