• Krista Smith, FNTP

Dairy-Free Matcha Mint Ice Cream

Updated: May 13, 2018

Want some matcha in your life but are looking for something cold, creamy and full of flavor? Look no further than my Dairy-Free Matcha Mint Ice Cream! Matcha has a ton of health benefits and tastes great. You can read my post about it and get a matcha latte recipe here.

The best part about this ice cream, in my opinion, is the fact you get that vibrant green color you expect from a mint ice cream without anything artificial. Matcha tea and avocado give it a beautiful green color and peppermint gives it that nice cool sensation. I added just a bit of gelatin to thicken it. Be sure to blend it for the recommended time before churning to make a nice, thick ice cream.

I’m a sucker for a good mint chip ice cream, but need it to be nutrient-dense and dairy-free to fit my lifestyle. Sometimes I just want the minty flavor so I opted to make the chocolate topping rather than add in chocolate chunks this time.

I’m sure you’ll love this as much as I do. Comment below and let me know what you think!

Dairy Free Matcha Mint Ice Cream

By Krista Smith, NTP

Prep time: About 5 minutes

Processing time: About 8 minutes, plus churning and freezing

Serves 5

For the ice cream:

2 cans full-fat coconut milk

½ C Swerve confectioner’s style sweetener

½ avocado

1 T unflavored gelatin (I like Great Lakes brand)

1 T MCT oil

2 tsp matcha green tea powder (pure, unsweetened)

4 drops peppermint essential oil or 2 tsp peppermint extract

Pinch of sea salt

For the chocolate topping: (serves 1)

2 tsp cacao powder

2 tsp MCT oil

5 drops stevia (or to taste)


Put all ice cream ingredients in a blender. Run at high speed for about 7 minutes, until the mixture becomes a bit frothy. Chill for an hour or pour into an ice cream maker and churn according to manufacturer’s directions.

Once ice cream is done, eat right away while soft or freeze for about an hour. Ice cream will harden quite a bit when frozen. Take out about 30 minutes prior to consuming to soften enough to scoop.

When ready to serve, make the chocolate topping. Mix cacao powder, MCT oil and stevia in a small dish. Stir until well-combined and drizzle over the top.

Macros for ice cream only:

Calories: 304

Protein: 3.7g

Carbs: 3.4g

Fat: 30g

Macros for chocolate topping:

Calories: 79

Protein: 0.7g

Carbs: 2g

Fat: 9.6g

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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