If you’re on the hunt for a refreshing, indulgent treat that’s both vibrant and uniquely flavored, this Honey Matcha Coconut and Lime Ice Cream Recipe is a gem you need to try. Imagine the creamy richness of coconut milk and cream blending seamlessly with the earthy brightness of matcha green tea, all lifted by the tangy zest and juice of fresh limes. The subtle sweetness from honey and the intriguing pop of Brazilian Pink Pepper create layers of flavor that dance on your tongue, while the burst of raspberries swirled in at the end adds a delicious surprise. This recipe is a celebration of color and taste in every scoop, perfectly suited for warm evenings or any time you crave a cool escape with a touch of sophistication.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this delightful ice cream, and the list is wonderfully simple yet powerful. Each component plays an essential role, from providing luscious texture and vibrant color to adding those signature flavor notes that make this ice cream stand out.
- 2 tbsp matcha powder: delivers a beautiful green hue and a slightly grassy, earthy flavor that balances sweetness perfectly.
- 13.5 oz canned full-fat coconut milk: assures creaminess and a tropical base that complements matcha.
- 13.5 oz canned coconut cream: boosts the richness and smooth mouthfeel essential for luscious ice cream.
- Zest and juice from about 2 limes: offer fresh, zesty brightness that wakes up the flavors.
- 1/2 cup raw sugar: provides natural sweetness without overpowering the matcha or lime notes.
- 3 tbsp Brazilian Pink Pepper – Aroeira: introduces a subtle spicy, floral element that elevates the overall complexity.
- 4.5 oz of raspberries: add bursts of tartness and juicy texture in the final mix.
How to Make Honey Matcha Coconut and Lime Ice Cream Recipe
Step 1: Prepare the Matcha Paste
The key to avoiding any grainy lumps in your ice cream is starting with a smooth matcha paste. Whisk together the matcha powder with a few tablespoons of water in a small bowl until the mixture is silky and clump-free. This step ensures the matcha will blend beautifully into your coconut base.
Step 2: Simmer the Coconut and Lime Mixture
In a medium saucepan, combine the full-fat coconut milk, coconut cream, lime juice, lime zest, and raw sugar. Simmer gently over low to medium heat while whisking occasionally for about 10 to 12 minutes. This slow simmer allows the flavors to meld and the sugar to dissolve completely without boiling off the fresh lime brightness. Once it’s ready, remove from the heat and stir in your matcha paste until everything is uniformly combined. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least two hours to cool completely and develop flavor.
Step 3: Churn the Ice Cream and Add Raspberries
Once your mixture is chilled, pour it into your ice cream maker and follow the manufacturer’s instructions. As the ice cream starts to solidify—typically in the last 4 to 5 minutes—add the raspberries to fold them gently throughout. The raspberries burst slightly, giving sweet yet tart pops that make every spoonful exciting.
Step 4: Freeze to Set
Transfer your freshly churned ice cream into an airtight container or a loaf pan lined with plastic wrap. Press plastic wrap onto the surface before sealing with a lid to prevent ice crystals from forming. Freeze for at least four hours or overnight to achieve that perfect scoopable texture.
How to Serve Honey Matcha Coconut and Lime Ice Cream Recipe
Garnishes
This stunning ice cream shines on its own but is even more inviting with thoughtful garnishes. Try topping it with a sprinkle of toasted coconut flakes or a few matcha powder dustings for extra color pop. A handful of fresh raspberries or a twist of lime zest over the top creates a beautiful presentation and adds a fresh burst in every bite.
Side Dishes
Pair this ice cream with light, complementary sides like delicate coconut macarons or green tea-infused shortbread cookies. The subtle crunch of these treats contrasts wonderfully with the creamy texture. For something truly refreshing, serve alongside a citrus fruit salad that echoes the lime zest in the ice cream.
Creative Ways to Present
Show off your ice cream in clear glass bowls or layered parfait glasses to highlight the pale green color and raspberry swirls. For a fun twist, sandwich scoops between coconut-flavored cookies or serve it in hollowed-out lime halves for a stunning, tropical vibe that will wow anyone lucky enough to enjoy it.
Make Ahead and Storage
Storing Leftovers
After indulging, store any leftover ice cream in a well-sealed container in the freezer to keep it fresh and prevent ice crystals. Pressing plastic wrap over the ice cream before sealing helps preserve its smooth texture.
Freezing
This ice cream freezes beautifully and can be prepared up to a week in advance. Just be sure to give it time to soften for about 5 to 10 minutes at room temperature before serving, so you get that perfect creamy consistency.
Reheating
Unlike many desserts, this ice cream is best enjoyed cold, so reheating is not recommended. Instead, allow it to soften naturally at room temperature before scooping to enjoy the full depth of flavors without losing its refreshing qualities.
FAQs
Can I use a different sweetener instead of raw sugar?
Absolutely! You can substitute raw sugar with honey, maple syrup, or coconut sugar for variations in sweetness and flavor. Keep in mind these alternatives may slightly alter the texture or taste.
Is it necessary to use full-fat coconut milk and cream?
Yes, full-fat versions provide the richness and creamy texture that make this ice cream so luscious. Using light or low-fat options might result in a less creamy end product.
Where can I find Brazilian Pink Pepper – Aroeira?
This special ingredient can be purchased from specialty spice stores or online retailers like Amazon. It adds a subtle spicy and floral note that elevates the ice cream’s flavor profile.
Can I make this recipe without an ice cream maker?
While an ice cream maker produces the best texture, you can attempt a no-churn version by freezing the mixture in a shallow pan and stirring every 30 minutes to break up ice crystals until fully frozen. The texture will be slightly different but still delicious.
How long does this ice cream keep in the freezer?
Stored properly in an airtight container, the ice cream will maintain its best quality for up to 2 weeks. Beyond that, texture and flavor could start to deteriorate.
Final Thoughts
If you want to impress yourself and your loved ones with something truly special, this Honey Matcha Coconut and Lime Ice Cream Recipe is a delightful choice. Its unique flavor combination and creamy texture bring an extraordinary experience that’s surprisingly easy to make at home. I can’t wait for you to enjoy every refreshing, dreamy spoonful just as much as I do!
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Honey Matcha Coconut and Lime Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 6 hours 30 minutes
- Yield: About 1 quart (4 servings)
- Category: Dessert
- Method: Churning
- Cuisine: Fusion
- Diet: Vegan
Description
This Honey Matcha Coconut and Lime Ice Cream is a refreshing and unique frozen treat combining the earthy flavors of matcha green tea with creamy coconut milk and a zesty lime twist. Enhanced with a touch of raw sugar and fragrant Brazilian Pink Pepper, and finished with fresh raspberries for a delightful burst of flavor, this dairy-free ice cream is both vibrant and creamy, perfect for a sophisticated dessert or a cooling snack on warm days.
Ingredients
Ice Cream Base
- 2 tbsp matcha powder
- 13.5 oz canned full-fat coconut milk
- 13.5 oz canned coconut cream
- Zest and juice from about 2 limes
- 1/2 cup raw sugar
- 3 tbsp Brazilian Pink Pepper – Aroeira
Topping
- 4.5 oz raspberries
Instructions
- Prepare Matcha Paste: In a small bowl, whisk the matcha powder with 3-4 tablespoons of water until a smooth, silky paste with no clumps forms. This ensures even distribution of matcha flavor in the ice cream.
- Make the Coconut Lime Base: In a medium saucepan, combine the coconut milk, coconut cream, juice and zest from one lime, raw sugar, and Brazilian Pink Pepper. Simmer gently over low to medium heat, whisking occasionally, for 10-12 minutes to blend flavors and dissolve the sugar. Remove from heat.
- Incorporate Matcha: Stir the prepared matcha paste into the warm coconut mixture thoroughly until fully combined. Cover the mixture directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours until completely chilled.
- Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the last 4-5 minutes of churning, add the fresh raspberries to the ice cream maker so they can incorporate evenly.
- Freeze Final Ice Cream: Transfer the churned ice cream into an airtight container or a loaf pan lined with plastic wrap. Cover tightly and freeze for a minimum of 4 hours or overnight for the best texture before serving.
Notes
- For best results, use full-fat canned coconut milk and cream for a creamy texture.
- Adjust raw sugar quantity based on your preferred sweetness level.
- Brazilian Pink Pepper adds a subtle aromatic spice, but can be omitted or substituted with a mild peppercorn if unavailable.
- Make sure to chill the mixture thoroughly before churning to improve ice cream texture.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until frozen to mimic churning.
