clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Matcha + Coconut Ice Cream

  • Author: JPLongland
  • Prep Time: 240
  • Cook Time: 90
  • Total Time: 5 hours 30 minutes
  • Yield: 650ml 1x


  • 200ml Double Cream
  • 400ml Coconut Milk
  • 6 egg yolks
  • 150g caster sugar
  • 3 teaspoon matcha green tea powder
  • pinch salt
  • 3 tablespoon desiccated coconut 


  1. Tip double cream and coconut milk into a saucepan. Add 3 teaspoons of matcha green tea powder and a pinch of salt, gently heat until the mix just begins to simmer, stirring frequently. 
  2. As soon as the mix begins to simmer remove it from the heat.
  3. Meanwhile, whisk together egg yolks and caster sugar until the mix is thick and pale in colour.
  4. Tip the coconut milk mixture, through a sieve, into the egg and sugar mixture and whisk to combine
  5. Wipe out the pan, and add the custard back in.
  6. Gently heat the custard on medium-low heat, stirring constantly until it begins to thicken, about 10 minutes. 
  7. Strain the mixture, through a sieve, into a large, clean mixing bowl set over ice. Using a spatula, stir constantly to cool the mixture as quickly as possible, this should take 10 – 15 minutes. 
  8. Transfer the cooled custard to a container, and store in the fridge for 4 – 5 hours before transferring to your ice cream machine.
  9. Churn the mixture in your ice cream machine as per machine instructions, about 20 minutes into the churn add 3 tablespoons of desiccated coconut. 
  10. Once the ice cream has reached soft scoop consistency transfer to a freezer-safe container and freeze for at least one hour before serving

  • Category: Dessert
  • Method: Stove Top
  • Cuisine: Dessert