Matcha Chocolate Chip Ice Cream (Dairy-free, Nut-free, No Churn)

Summer is right around the corner, which means it’s finally ice cream season! I love ice cream A LOT, but prefer to stay away from dairy and raw eggs as much as possible. So I like to experiment with making my own dairy-free and vegan ice cream in spring and summer.

Last week I made this no-churn matcha chocolate chip ice cream that came out just perfect. Super creamy and delicious–that is if you’re a matcha-lover like me. The key ingredients that make this ice cream extra special are coconut cream and avocado. If you can’t find coconut cream, coconut milk works as well. Just be sure to leave it in the fridge overnight, do not shake it, and only use the solid cream on top. You can save the coconut water at the bottom of the can in a jar to later use in smoothies or chia puddings.

For ultimate creamy results, I prefer to break the ice cream into chunks after taking it out of the freezer, throw into a high-power blender, and blend for a few seconds until smooth. Scoop into cones or a bowl and enjoy right away!

Would you like to try this tasty ice cream? If so, be sure to leave a comment below and share your thoughts. If you happen to snap a photo, I’d love to see it too! Don’t forget to tag me @nutriholist #nutriholist on Instagram or Facebook, so I could see and share it.

Matcha Chocolate Chip Ice Cream

Serves 4-6

Ingredients

•  1 14-oz can (396 g) coconut cream
•  4 teaspoons matcha powder
• 1/2 medium avocado
•  3 tablespoons pure maple syrup
• 1/2 teaspoon vanilla
•  1/4 cup raw cacao nibs or dark chocolate chips

Directions

1. Add all ingredients except for chocolate chips to a blender or food processor and blend until smooth
2. Pour into a  6″x 6″ freezer-safe pan, add the raw cacao nibs or chocolate chips, cover, and freeze overnight until it’s fully frozen
3. When ready to serve, let the ice cream thaw for 20-30 minutes, scoop into a bowl or waffle cone, and enjoy!

NOTE: For ultimate creamy results, break the ice cream into chunks after taking it out of the freezer, throw into a high-power blender and blend to get a creamy mix. In this case, you want to add the cacao nibs after the second blending.