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matcha ice cream
Dairy-Free Matcha Ice Cream
As I’ve mentioned before in my recipes, I have a deep love for Matcha. It is such a rich tea both in flavor and in nutrients. Also, the more I play around with it in the kitchen, the more I realize that it is not just limited to delicious cups of tea. You can incorporate it into foods you love in so many ways! Matcha Ice Cream is such a great dessert recipe, especially those wanting something a little sweet to enjoy when doing gluten-free and dairy-free lifestyles.
When I first made this Matcha ice cream both my husband and I agreed that it was missing something so before even finishing our bowl, I went back to the kitchen to improve it. I mean, if I am going to eat ice cream, I am going to enjoy the hell out of it and not eat something mediocre! I had fresh Meyer lemons from an organic farm in CA that I love that I cut opened and squeezed. Then stirred honey in with it to make a tart but sweet topping for the Matcha ice cream. We drizzled some on top of our ice cream and it was amazing. My husband quickly ate a second bowl it was so good. So this ice cream jumped from our least favorite to now our favorite. And, it is so easy to make!
I have been making our ice cream with organic coconut cream as I’ve been limiting the amount of dairy, but you could easily swap out the coconut cream for your favorite cream to use.

“This is my new favorite ice cream.” “Yeah, and mine too!” – Micah and Fletcher Johnson

Get the Recipe

Matcha Ice Cream with a Honey Lemon Drizzle

Before getting started making this ice cream, make sure your ice cream bowl has been in the freezer at least overnight to be able to freeze the ice cream. To make it easier on myself, I always put mine back in the freezer after washing it. That way, it is always ready for ice cream to be made and there doesn't have to be any forethought about it!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Dairy-free, Gluten-free, paleo
Servings: 4

Equipment

Pot
Whisk
Ice cream maker
Lemon juicer
Measuring spoons
Measuring cups

Ingredients

Ice Cream

Topping

  • lemon juice I just love the sweetness of a Meyer lemon with this
  • honey

Instructions

  • Add coconut cream and maple syrup to a pot. Heat on medium until starting to boil.
  • Remove from heat and whisk in Matcha tea. Be sure to breakup as many of the clumps as you can. If you can't get all of them out that is okay. They will work themselves out in the ice cream maker.
  • Let cool to room temperature and add vanilla extract. Place in refrigerator or freezer to cool down quicker.
  • Once cool, pour into your ice cream maker for it to do it's magic.
  • For the honey lemon drizzle, you will use equal parts lemon juice to equal parts honey. Although you could make a batch ahead of time, I always like to make it fresh when we are ready to eat.
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Alane Boyd

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Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!

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Alane Boyd

Alane Boyd

Alane is the co-founder of BGBO Co, a business consulting company that helps business owners achieve their biggest goal and overcome their biggest obstacle. She is also the creator of BurgerFit and the host of Cooking with My Friends. Both were started to inspire people to eat healthier.

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