Name: Matcha Coconut Ice Cream
Yield: 4 servings
Ingredients: 1 tablespoon high-quality matcha powder; 3 (14-ounce) cans full-fat coconut milk; 1/4 cup brown rice syrup or pure maple syrup; 2 tablespoons high-quality vodka; 1 teaspoon organic vanilla extract; Toppings: Natural sprinkles, dark chocolate chips, fresh mint, toasted coconut shavings (optional)

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Photo by Candice Kumai

This dairy-free ice cream is one of my favorite treats, especially in the summer! Infused with matcha and a touch of organic vanilla, it has a rich, sweet flavor. I like to top mine with delish add-ons like chocolate chips, coconut, mint, or—best of all—sprinkles!! (As a child of the eighties, I still believe that sprinkles are best on everything.)

Tip

Store leftover ice cream in an airtight container in the freezer for up to 3 weeks. Note that this recipe is best when served fresh!

Recipe notes

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