This post is a paid partnership with Naturacentric. All opinions expressed are my own.
This Dairy-Free Matcha Pistachio No Churn Ice Cream is the perfect blend of delicious and healthy! And all you need is a food processor and a freezer.
In my opinion, it is the best of all worlds when you can combine something healthy and beneficial with something delicious! That is precisely what you’re going to get with this dairy-free matcha pistachio no churn ice cream. Okay, it’s a mouthful to say, so you can just stick with matcha ice cream.
And yes, it may be March, but I’m already thinking all things spring. Fresh blades of grass, lingering sun in the afternoon, dewy, fresh blooms in the morning. There is a feeling of anticipation and renewal. But since the thick snow is still blanketing everything around me, I’ll channel all my spring energy into this invigorating ice cream.
So, let’s talk about this matcha ice cream!
For this recipe, I’ve partnered again with my friends at Naturacentric, this time using their energizing yet calming Matcha Honey to infuse this ice cream with sweetness. Along with this refreshing honey, I’ve added in some frozen banana, coconut milk, vanilla, pistachios, and for the green color, a little extra matcha. But this is entirely up to you and you can easily stick with just the honey if you’re looking to infuse with only a little bit of matcha.
Why Use Matcha Honey?
This Matcha honey is one of the healthiest and most versatile superfoods. It can be used in drinks, sweet treats, savory food, and more. You’re essentially getting the benefits of natural raw honey along with a dose of matcha. This provides just the right amount of matcha to sweetness ratio.
And for today’s recipe, it’s exactly what we want. I also want to note that this recipe is not suitable for children as there is caffeine in matcha, just as there is in green tea.
Matcha Pistachio No Churn Ice Cream
- Is Dairy-free
- Gluten, grain and soy-free
- Refined sugar free
- Prep takes just minutes
- Does not require an ice cream machine
- Healthy, delicious and energizing
- Naturacentric Matcha Infused Honey
- Frozen bananas
- Coconut milk
- Toasted pistachios
- Vanilla extract
- Matcha powder (optional)
Making Matcha Ice Cream
Step 1. Add pistachios to food processor and pulse several times until the pistachios are chopped.
Step 2. Add remaining ingredients and blend until you have a smooth paste.
Step 3. Transfer mixture to a loaf pan or ice cream pan. Sprinkle with additional crushed pistachios and drizzle with honey. Cover ice cream with plastic wrap. Freeze for 4-8 hours until set.
Step 4. When ready to serve, let ice cream sit at room temperature for at least 20 minutes otherwise it will be difficult to scoop.
FAQs + Pro Tips
How Can You Avoid Ice Chips No Churn Ice Cream?
The trouble with no churn ice cream is that it takes a little bit to bring the liquid to frozen form, so during the process condensation will form, which will turn into ice chips. Since we’re not using an ice cream machine which keeps the mixture continuously moving, we want to troubleshoot from the start.
The best tip is to keep everything cold, including your equipment. I like to put the loaf pan as well as the food processor bowl and blade in the freezer to chill for about an hour. Also, I recommend that you chill your coconut milk as well. You can do it overnight in the fridge or at least for a few hours before making the ice cream.
Do You Need Frozen Bananas?
I haven’t tried it without but I would think it would work just as well. The chill time may just be a little bit longer and again, the frozen bananas will reduce the formation of ice chips, which will in turn yield a smooth ice cream.
Should You Use Extra Matcha?
You do not. If you’re looking to keep the caffeine intake down and want just a little, stick with just the honey. I like using extra matcha simply for the vibrant green color. And on the flip side, if you’re looking for an extra kick, feel free to double on the matcha.
What Is The Best Coconut Milk To Use?
I like using unsweetened full-fat coconut milk. I would not recommend using light coconut milk in this recipe. Alternatively, coconut cream would also work well but be sure it is not unsweetened. Condensed coconut milk would not work in this recipe as the result would be far too sweet.
Do You Need Pistachios For This Matcha Ice Cream?
You do not. I love the texture and flavor the pistachios add, but you can certainly add something else if you’d like or leave the pistachios out entirely. Pecans and small dairy-free chocolate chips would also work.
More Matcha Recipes You May Like
1. Add pistachios to a food processor and pulse several times until the pistachios are chopped.
2. Add the remaining ingredients and blend until you have a smooth paste.
3. Transfer mixture to a loaf pan or ice cream pan. Sprinkle with additional crushed pistachios and drizzle with honey. Cover ice cream with plastic wrap. Freeze for 4-8 hours until set.
4. When ready to serve, let the ice cream sit at room temperature for at least 20 minutes otherwise, it will be difficult to scoop.
1. Make sure your equipment is chilled before use and you refrigerate the coconut milk for at least 4 hours so it's very cold. Alternatively, if you're low on time, you can freeze it for 30 minutes to an hour.
2. Be sure to make actual contact with the ice cream when covering it before freezing and try and press down to remove as many air pockets as possible. This will prevent ice chips from forming.
3. Let the ice cream come to room temperature so it's easier to scoop.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 15gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 20mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g