Step 1

Place your ice cream bowl in the freezer overnight. It typically takes around 24 hours for it to freeze. If shake the bowl and hear sloshing, it's not ready for use. However, if you keep one in the freezer all the time because you're obsessed with ice cream (me), then you can skip to step 2.

Step 2

In a high speed blender, combine your coconut milk, matcha and maple syrup. Blend on high for 30 seconds until smooth.

Step 3

Make sure your spatula is in place in your ice cream machine before adding in your mix. You can either add in the mixture before starting the machine. Or you can start it and pour it in. I prefer to do the 2nd option.

Step 4

Let your machine mix for about 15 minutes before using a spatula to gently scrape the sides. This will help pull the frozen mixture towards the center and allow for more of your milk combo to be frozen.

Step 5

Continue mixing for another 10 minutes or until the consistency is to your liking.

Step 6

Once done, you can either add the mix to a silicine ice cream tub to freeze more/save for later. Or you can add it to a bowl to enjoy immediately!

Step 7

Leftover ice cream should sit out of the freezer for a few minutes before serving as it's much easier to scoop.