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Honey Matcha Coconut and Lime Ice Cream Recipe

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4.3 from 56 reviews

  • Author: Sophia
  • Total Time: 6 hours 30 minutes
  • Yield: About 1 quart (4 servings)
  • Diet: Gluten Free

Description

This Honey Matcha Coconut and Lime Ice Cream is a refreshing and unique frozen treat blending vibrant matcha green tea with creamy coconut, tangy lime, and a hint of sweetness from honey and raw sugar. Enhanced with Brazilian Pink Pepper for a subtle spice and topped with fresh raspberries, this dairy-free ice cream offers a smooth, silky texture with an exotic flavor profile perfect for a summertime dessert or anytime indulgence.

Ingredients

Main Ingredients

  • 2 tbsp matcha powder
  • 13.5 oz canned full-fat coconut milk
  • 13.5 oz canned coconut cream
  • Zest and juice from about 2 limes
  • 1/2 cup raw sugar
  • 3 tbsp Brazilian Pink Pepper – Aroeira
  • 4.5 oz raspberries
  • Honey (quantity missing, estimated 3 tbsp)

Instructions

  1. Prepare matcha paste: In a small bowl, whisk the matcha powder with 3-4 tablespoons of water until you achieve a smooth, silky paste free of clumps, ensuring even incorporation into the ice cream base.
  2. Make the coconut-lime mixture: In a medium saucepan, combine the coconut milk, coconut cream, juice and zest from one lime, raw sugar, honey (estimated 3 tbsp), and Brazilian pink pepper. Simmer the mixture over low to medium heat, whisking occasionally for 10-12 minutes to blend flavors and dissolve sugars.
  3. Incorporate matcha and cool: Remove the saucepan from heat and stir in the prepared matcha paste thoroughly until completely combined. Cover the saucepan with plastic wrap directly on the surface to avoid skin formation and refrigerate for at least 2 hours until fully chilled.
  4. Churn the ice cream: Following your ice cream maker’s instructions, pour the chilled mixture into the machine. In the last 4-5 minutes of churning, add the fresh raspberries to incorporate them evenly into the ice cream.
  5. Freeze the ice cream: Transfer the finished ice cream to an airtight container or loaf pan covered with plastic wrap. Freeze for a minimum of 4 hours or preferably overnight to allow the ice cream to firm up and develop optimal texture.

Notes

  • Use full-fat coconut milk and cream for the creamiest texture and richest flavor.
  • Adjust the amount of honey if you prefer a sweeter or less sweet ice cream.
  • If Brazilian Pink Pepper is unavailable, substitute with a milder pepper or omit for less spice.
  • Make sure the ice cream base is thoroughly chilled before churning for better texture.
  • Freshly zest and juice the limes for the brightest citrus flavor.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Ice Cream Maker (Churning)
  • Cuisine: Fusion

Find it online: https://sophiasrecipe.com/honey-matcha-coconut-and-lime-ice-cream-recipe/