Prep time: 
Total time: 
Serves: 6
Prep time includes 3 hours freezing time (active prep time about 15 minutes)
Depending on the size of the cones, this recipe makes about 6 cones.
  • Matcha frozen yogurt
  • 1 cup of coconut cream (the creamy part of a chilled coconut milk can)
  • ⅓ cups of unsweetened plant-based yogurt (I used oat yogurt)
  • 4 tbsp maple syrup
  • 2 tbsp lemon juice
  • 2-3 tsp matcha powder (I used high-quality Your Tea matcha)
  • ¼ tsp vanilla bean powder
  • pinch of salt
  • Whipped coconut cream
  • ⅓ cup coconut cream
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • ¼-1/2 tsp beetroot powder (depending on how pink you want the cream)
  • ⅛ tsp vanilla powder
  • Cones: gluten-free & vegan ice cream cones.
  • Toppings: freeze-dried pomegranate (I used Urtekram)
  1. Preparations: chill 2 cans of coconut milk in the fridge overnight.
  2. Matcha frozen yogurt ice cream: scoop out the creamy part of a coconut milk can and blend all ingredients in a high-speed blender or food processor until smooth. Use more than one can if you don't get enough cream from one can (1 cup is needed).
  3. Put in a freezer safe container and freeze for at least 3 hours, stirring the ice cream every 30 minutes to get a really creamy fluffy ice cream.
  4. Whipped coconut cream: scoop out the creamy part of a coconut milk can and whip up all the cream ingredients with a hand mixer until smooth and fluffy.
  5. Matcha cones: scoop out ice cream with an ice cream scoop and place on a cone. Top with whipped coconut cream and freeze-dried pomegranates. ENJOY this beautiful & healthy treat!
Recipe by My Berry Forest at