Green popsicles around jar of green powder

Matcha Coconut Ice Cream

This is a no-churn recipe that requires no ice cream machine and no tempering eggs. Two cans of full-fat coconut milk, ceremonial grade matcha, and a sweetener are the core. The result is a dense, creamy ice cream with a clean matcha flavor and a tropical undertone from the coconut - not overpowering, just present.

The no-churn method does require one thing: time in the freezer. Plan for at least 6 hours before scooping. Other than that, active prep is under 15 minutes.

Recipe Card
Prep time 15 minutes
Freeze time 6 hours minimum (overnight preferred)
Total time 6 hours 15 minutes
Servings 6-8 scoops
Dietary Vegan, dairy-free, gluten-free

Ingredients

  • 2 cans (800ml total) full-fat coconut cream - chilled overnight in the fridge
  • 2 teaspoons (4g) BENBU Matcha ceremonial grade powder
  • 3 tablespoons warm water
  • 4-6 tablespoons maple syrup or powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Optional toppings: - Toasted coconut flakes - Black sesame seeds - Extra dusting of matcha powder - White chocolate shavings - Crushed pistachios

Equipment

  • Hand or stand mixer (with whisk attachment)
  • Loaf pan or freezer-safe container with lid
  • Small bowl for dissolving matcha
  • Whisk

Steps

  1. Prep the coconut cream the night before. Place both cans of full-fat coconut cream in the fridge at least 8 hours ahead. The fat and liquid will separate. You want the thick, solidified cream at the top - this is what whips.

  2. Dissolve the matcha. Add 2 teaspoons of BENBU Matcha to a small bowl. Add 3 tablespoons of warm water (around 175F/80C) and whisk vigorously for about 45 seconds until smooth, fully dissolved, and no dry powder remains. Set aside to cool.

  3. Whip the coconut cream. Open the cans and scoop out only the solid cream into a mixing bowl. Discard or save the remaining coconut water for smoothies. Whip the cream on medium-high speed for 2-3 minutes until fluffy and increased in volume. It won't get as stiff as dairy whipped cream, but it should hold soft peaks.

  4. Add the matcha. Pour the dissolved matcha mixture into the whipped coconut cream. Add vanilla extract, a pinch of salt, and your sweetener. Fold gently with a spatula - don't stir vigorously or you'll deflate the cream. Fold until the color is even and uniform jade green.

  5. Taste and adjust. Taste the base. Matcha's bitterness will mellow slightly during freezing, so it should taste slightly more intense at this stage than you want in the final product. Adjust sweetener now.

  6. Freeze. Pour into a loaf pan or freezer-safe container. Smooth the top. Press a piece of plastic wrap directly onto the surface to prevent ice crystals. Cover with a lid or foil. Freeze for at least 6 hours - overnight produces a cleaner scoop.

  7. Scoop and serve. Remove from freezer and let sit at room temperature for 5-8 minutes before scooping. The texture is denser than dairy ice cream and benefits from a brief thaw. Scoop with a warm spoon for clean shapes.

Recipe Notes

  • Full-fat coconut cream is non-negotiable. Light coconut milk or coconut milk from cartons will not whip and will produce an icy, granular texture.
  • BENBU Matcha is 100% pure matcha powder with no additives or fillers. This matters in frozen applications because even small amounts of starch or maltodextrin (common in lower-grade matcha) can affect the freeze texture.
  • The color will be a muted jade green in the frozen state. This is correct - matcha color dulls slightly at freezing temperatures. It brightens again when the ice cream softens slightly before serving.

Why Coconut and Matcha Work Together

These two have a long track record. Coconut's natural sweetness and fat content soften matcha's grassy bitterness without masking it. A dairy base tends to mute matcha flavor slightly; coconut lets it come through more clearly.

The fat content in coconut cream also matters for texture. The no-churn method skips the traditional custard base by using whipped cream to incorporate air. Full-fat coconut cream replicates this well. When chilled and whipped, it creates a stable structure that holds during freezing without becoming a solid brick.

The matcha in this recipe is BENBU Matcha ceremonial grade - stone-milled in Japan from first-harvest, shade-grown leaves sourced primarily from Kagoshima, Japan. Ceremonial grade matters here because it brings the umami, smoothness, and vivid green color that makes the final ice cream look and taste distinct. A culinary-grade matcha with older-harvest leaves would taste more bitter and the color would be less vibrant.

From a caffeine standpoint, this recipe uses 4g of matcha across 6-8 servings. Each scoop has roughly 0.5-0.7g of matcha, a very modest amount.

Tips for Best Results

Don't rush the coconut cream chill time. If the cream isn't cold enough, it won't whip properly. 8 hours minimum, overnight is ideal. Store the cans upright in the coldest part of your fridge.

Don't skip dissolving the matcha. Directly adding matcha powder to whipped cream creates visible lumps and uneven color. The warm water pre-dissolve step takes a minute and is worth it every time.

Fold, don't stir. Once you add the matcha and sweetener to the whipped cream, use a gentle folding motion. Over-mixing deflates the whipped cream and produces a denser, icier result.

Use a shallow container. A loaf pan spreads the ice cream out in a thin layer, which freezes more evenly and scoops more cleanly than a deep container.

Press plastic wrap on the surface. Direct contact prevents ice crystals forming on the top layer. This matters most if you're storing it longer than overnight.

Soften before scooping. This ice cream is denser than commercial varieties. 5-8 minutes at room temperature makes scooping much easier and gives a creamier texture in the bowl.

Variations

Matcha and black sesame swirl: Make a separate paste with 3 tablespoons of ground black sesame, 1 tablespoon maple syrup, and 1 teaspoon sesame oil. After pouring the matcha ice cream into the pan, drop tablespoons of the sesame paste on top and swirl with a knife.

Matcha mochi ice cream: Let the matcha coconut ice cream freeze fully, then scoop into balls and wrap each in a prepared mochi sheet. Classic Japanese dessert treatment.

Matcha ice cream bars: Freeze the mixture in popsicle molds instead of a loaf pan. Insert sticks after 1 hour when partially set. Freeze fully, then unmold and dip the tips in melted white chocolate.

More intense matcha: Use 3 teaspoons (6g) of matcha instead of 2 for a stronger flavor. Increase sweetener proportionally to balance the added bitterness.

Less sweet version: Reduce maple syrup to 2 tablespoons and add a few drops of vanilla. The coconut cream itself has natural sweetness.

Matcha coconut sorbet (lighter): Use only the coconut water portion from the cans (not the cream), plus 2 teaspoons matcha, sweetener, and a squeeze of lime. Freeze and blend partway through freezing for a sorbet-style texture. Will not be creamy - it's a different product entirely.

Storage

  • In the freezer: Store in an airtight container with plastic wrap pressed directly onto the surface. Keeps well for up to 3 weeks. Beyond that, ice crystals become noticeable and the texture declines.
  • After scooping: Do not refreeze partially melted scoops. The texture will become grainy.
  • Thawing and refreezing: Not recommended. Make smaller batches if you won't use a full loaf pan quantity.
  • Serving straight from freezer: If the ice cream was made more than 24 hours ahead, let it sit at room temperature for 8-10 minutes before scooping, not just 5.

Frequently Asked Questions

Can I use canned coconut milk instead of coconut cream? You need full-fat coconut cream specifically. Regular canned coconut milk has a lower fat content and may not produce enough solid cream to whip. If coconut cream is unavailable, use the highest-fat canned coconut milk you can find and chill it overnight - some brands separate well enough to work.

Why is my ice cream grainy or icy? Usually caused by one of three things: the coconut cream wasn't chilled enough before whipping, the mixture was over-mixed after adding ingredients, or it wasn't stored with plastic wrap directly on the surface. Make sure you're using full-fat coconut cream and keeping air away from the surface.

Can I use a blender instead of a mixer? A regular blender will not whip coconut cream. A high-speed blender on its lowest setting, used briefly, can combine ingredients but won't incorporate the air needed for creamy texture. A hand mixer or stand mixer with a whisk attachment is the right tool.

How much matcha should I use? This recipe uses 2 teaspoons (4g). That gives a clear, present matcha flavor. For a stronger flavor, go up to 3 teaspoons. For a milder, more background matcha note, use 1 teaspoon.

Is this recipe safe for people with dairy allergies? Yes - this recipe is entirely dairy-free. It uses coconut cream and plant-based sweeteners. Always check your individual ingredient labels for cross-contamination if allergy is severe.

Does ceremonial grade matcha make a difference in frozen desserts? Yes, noticeably. Ceremonial grade matcha - like BENBU's, made from first-harvest shade-grown leaves and stone-milled in Japan - has a finer grind and more nuanced flavor than culinary grade. In a cold, subtle-flavor application like ice cream, coarser or more bitter matcha becomes the dominant note in a less pleasant way. The smoother, umami-forward quality of ceremonial matcha holds up better in frozen form.

Make this recipe with BENBU Ceremonial Grade Matcha for the smoothest flavor and most vibrant color. Also available in USDA Organic.

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