Matcha Green Tea Coconut Yogurt Ice Cream

If you are a fan of matcha you’ll love this, if you’re not, you probably won’t.

As you can probably guess, I love this. This is a mix between frozen yoghurt and ice cream as the solid coconut milk/ cream makes it lovely and rich but the Greek yoghurt keeps a slight tartness. The flavour is really interesting and slightly grassy which I know doesn’t sound appealing in itself but mixed with the sweet honey it works.

Remember to put your can of coconut milk in the fridge overnight before starting this recipe. You will need to use a can of good quality full-fat coconut milk in this recipe. Light versions and lesser quality brands may not separate properly and we need to use only the solid part that settles in the top of the can after refrigeration.

You must also use full-fat Greek yoghurt to achieve the creamy finish.

On tasting the unfrozen liquid you might think it tastes very sweet but this is toned down when frozen. Feel free to use less honey according to taste though, I know I have a very sweet tooth.

The xanthan gum acts as a thickener. I buy mine off Amazon. I haven’t tried the recipe without it but if you do, let me know how it turns out.

I don’t know if you’ve noticed yet, I’m very indecisive with my photos. I take about 47 of the same shot and agonise over which one I like best. So here you have a selection of identical images (none of which are fantastic…it’s pretty hard taking pictures of melting ice cream) to look at for no real reason at all.

Matcha green tea coconut yoghurt ice cream


500g full-fat Greek yoghurt (I used Total)
1 can of good quality full-fat coconut milk (solid part only)
170g runny honey
3 tbsp. matcha green tea powder
1 tbsp. coconut oil
½ tsp. xanthan gum

To serve

Toasted coconut chips (I love Coconut Merchant)
Toasted black and white sesame seeds


Refrigerate your can of coconut milk overnight.

Open the can of coconut milk and scoop out the solid part that has separated at the top. Put this into a blender.

Put all of the other ingredients in the blender and blend to combine everything.

Pour into a freezer-proof dish or tub and put into the freezer. Leave to partially set (1-2 hours), take it out and whisk with a fork to aerate. Do this every hour or so for about 3 or 4 times (or as many as you can bear) before leaving to freeze fully.

Take the froyo out of the freezer 20-30 minutes before serving to soften.

Sprinkle with the coconut chips and sesame seeds upon serving.

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