We never use gums, artificial or "natural" flavoring or additives. Read about what makes us different.

Green Tea Strawberry Vegan Ice Cream

Green Tea Strawberry Vegan Ice Cream

Sprout Living


This Green Tea Strawberry Vegan Ice Cream combines fresh young coconut meat and coconut water with vanilla and matcha powder and then blends in a fresh strawberry swirl made from organic strawberries and coconut nectar. Enjoy!


For The Ice Cream
  • 1 cup coconut water
  • 2 Tbsp matcha powder
  • 4 cups young coconut meat (If unavailable, you may substitute 4 cups raw cashews, soaked 4 hours and drained)
  • 1/2 cup raw coconut nectar or maple syrup
  • seeds of one vanilla bean or 2 tsp pure vanilla extract
  • a pinch of sea salt
  • 1/2 cup coconut oil, warmed to liquid
For The Swirl
  • 1 1/2 cups fresh organic strawberries
  • 2 Tbsp raw coconut nectar
  • pinch sea salt
  1. For the ice cream, add the coconut water, matcha, coconut, coconut nectar, vanilla, and sea salt to a high speed blender or food processor, and process until smooth.
  2. With the processor running, add the coconut oil slowly and process until well incorporated, about a minute.
  3. Pour the strained mixture into an ice cream maker and process according to directions.
  4. For the swirl, combine all ingredients in a high speed blender or food processor and blend until smooth. Set aside.
  5. When ice cream has finished churning, remove from ice cream maker, and pour 1/3 of it into a freezer safe container with a lid.
  6. Spoon some of the swirl over, and then pour half of the remaining ice cream. Repeat again until the swirl and ice cream are all combined.
  7. Cover and let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.
  8. Enjoy!


Makes about 6 cups.


Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and vegan desserts as well as a few savory dishes. She is also the author of Rawlicious Desserts published in 2013. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.