No Churn Matcha Ice Cream with Sesame Drizzle


20 ounces Unsweetened Full Fat Coconut Milk

⅓ cup Pure Cane Sugar

2 teaspoons Matcha Powder

1 teaspoon Pure Vanilla Extract

⅛ teaspoon Sea Salt

2 tablespoons Ty Ling Sesame Oil, for drizzling



  1. Heat coconut milk over medium heat in a saucepan until hot but not boiling, about 5 minutes.
  2. Remove from heat and whisk in sifted matcha powder, sugar, vanilla extract, and sea salt until thoroughly combined. Taste and add additional sugar if desired.
  3. Transfer to a rectangle glass container with an air-tight lid. Chill mixture in the refrigerator for 30 minutes, then whisk the cold ice cream mixture, cover with plastic wrap and freeze for 2 hours.
  4. After 2 hours in the freezer, use a spoon to scrape the sides and mix the ice cream a bit for even freezing. Freeze an additional 2 hours for soft serve or 4 hours for firmer ice cream.
  5. Scoop ice cream into bowls then drizzle with Ty Ling Sesame Oil for that complimentary sesame flavor.