Matcha Coconut Ice Cream

No need for an ice cream maker with this delicious recipe. It’s refreshing and a lighter way to get your ice cream fix.

Serves: 4Prep: 10 minutesCook: 6 hoursTotal: 6 hours 10 minutes

Serves: 4


  • 2 cans (15 oz.) full fat unsweetened coconut milk, refrigerated overnight, reserve ¼ cup liquid
  • 3 tablespoons Simple Truth Organic™ Maple Syrup
  • 1 tablespoon matcha powder
  • 2 teaspoons Kroger® Vanilla Extract
  • 1/2 cup dark chocolate chunks


  • In a medium bowl, place the cream from the coconut milk, ¼ cup reserved liquid, maple syrup, matcha powder and vanilla. Using an electric mixer, mix until thoroughly combined.
  • Fold in chocolate chunks.
  • Place mixture in a gallon size zipper storage bag. Cut one corner long enough for chunks to go through opening. Pipe into 4 individual custard cups.
  • Place in the freezer for 6-8 hours, until fully frozen.
  • Allow to sit at room temperature for 10 minutes.
  • Serve and freeze leftovers.