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Honey Matcha Coconut and Lime Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 26 reviews
  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://emilysplate.com/honey-matcha-coconut-and-lime-ice-cream-recipe/