• Email
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Recipe Filter
    • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snixy Kitchen logo
menu icon
go to homepage
search icon
Homepage link
  • Recipe Filter
  • Recipe Index
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Recipes / Gluten-Free

    Coconut Matcha Ice Cream with Black Sesame Brittle Chips

    Modified: Jan 23, 2025 · Published: March 16, 2017 by Sarah Menanix · This post may contain affiliate links

    No reviews yet

    • Share82
    • Tweet
    JUMP TO RECIPE

    Creamy vegan coconut matcha ice cream studded with black sesame brittle chips. Earthy green undertones with sweet roasted nutty notes that crunch with every bite. So creamy no one will know it's vegan!

    Vegan Coconut Matcha Ice Cream with Black Sesame Brittle

    If someone ever asks me to dream up my ideal ice cream, I've got my answer. It's this. Coconut matcha ice cream with black sesame brittle chips. I'll be over here eating this whole loaf pan of ice cream for my birthday on Saturday (after hugging all the cats at the cat cafe adoption center). Don't worry, friends, I made a second batch for you all to share (also I've picked out cats for each of you to take home as party favors. Kidding...but am I?).

    Before we talk about this birthday ice cream, I wanted to thank all of you for your thoughtful comments on my last post about motherhood. Even the past two days were monumentally better as I took the time for myself, but also let myself enjoy the carved out moments to just be with Zo. I even let her taste the smallest little bit of this ice cream, to which she replied "mmmmm" and I promptly hid the spoon before she developed 1/10th of the sweet tooth I have.

    Black Sesame Brittle

    The idea to throw black sesame brittle into ice cream came from my favorite scoop at a local shoppe - mint toffee marshmallow. That, and the unbridled joy that overcomes me when I find giant chunk of toffee in my ice cream - anyone feel me on this? I'm the kid who stole all the Heath Bars out of the ice cream so my dad thought he was eating plain old vanilla (who am I kidding, I still do that). When you make your own ice cream, you get to control the toffee chunk size (big) and quantity (a lot).

    Every single bite has roasted seedy sweet crunch bits packed into super creamy earthy matcha-infused coconut ice cream. It's just sweet enough, with earthy green undertones, and roasted nutty notes that linger on your palate. (I unintentionally just wrote "a creamy sweet nutty finish" but it sounded too dirty. But then wrote it again because IT'S TRUE).

    Vegan Coconut Matcha Ice Cream with Black Sesame Brittle

    That little brown sticker says "Mary R" - my great grandma's name. She would probably recommend taking the contents of this loaf pan to a potluck. I would recommend eating it all yourself.

    Vegan Coconut Matcha Ice Cream with Black Sesame Brittle

    Vegan Coconut Matcha Ice Cream with Black Sesame Brittle

    Matcha March is still in full swing. I've got one more matcha recipe coming next week - I'm not stopping just because St. Patty's Day is over (though, hey, Happy St. Patty's Day!).

    Vegan Coconut Matcha Ice Cream with Black Sesame Brittle

    Recipe

    Vegan Coconut Matcha IceCream with Black Sesame Brittle

    Coconut Matcha Ice Cream with Black Sesame Brittle Chips (Vegan)

    yields: 1 .5 quarts
    No reviews yet
    PRINT PIN SAVESaved!

    Ingredients

    • 4 teaspoons high-quality matcha powder, I love Encha Latte Grade Organic Matcha
    • 1 13.66-ounce can full fat coconut milk
    • 1 13.66 to 16-ounce can coconut cream, I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online. See note.
    • ¼ cup + 2 tablespoons raw turbinado sugar, or granulated sugar
    • 2 tablespoons pure maple syrup
    • 1 tablespoon coconut oil
    • 1 tablespoon vodka
    • 1 whole vanilla bean, split lengthwise and scraped (or ½ teaspoon pure vanilla extract)
    • ¼ teaspoon kosher salt
    • 1½ cups black sesame brittle
    Prevent your screen from going dark

    INSTRUCTIONS

    • Make a paste with the matcha and 2 tablespoons of coconut milk in a small bowl, whisking until completely smooth.
    • Warm coconut cream, coconut milk, sugar, maple syrup, coconut oil, vodka, vanilla bean seed and pod, matcha paste, and salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes. Remove the bean pod, scraping out the insides of the pod for all that vanilla goodness. Reserve the pod to make vanilla extract.
    • Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
    • Pour the base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).
    • Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes. Fold in 1½ cups black sesame brittle.
    • Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream or wrapping the whole thing in plastic wrap.
    • Freeze until firm, at least 4 hours, but preferably overnight.

    Notes

    I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share82
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Swirls of Coconut Frosting in a Bowl
    5-Minute Creamy Coconut Cream Cheese Frosting
    Gluten-Free Cookie Dough Ice Cream
    Gluten-Free Cookie Dough Ice Cream
    Gluten-Free Coconut Cake
    Moist Gluten-Free Double Coconut Cake
    Gluten-Free Matcha S'mores Pie
    Matcha S'mores Pie

    19 Comments

      Comment & Rate Cancel reply

      Your comments, reviews and questions make my day! If you love this recipe, please rate it when you leave a comment. These star ratings help others discover my recipes. Thank you for your support and being part of this community!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ngan -

      August 12, 2020 at 5:23 pm

      Hi Sarah, which coconut milk brand did you use? I used the one I found in Asian supermarket. The coconut taste is so rich that it overpowers the matcha.

      Reply
      • Sarah Menanix -

        August 12, 2020 at 6:00 pm

        For coconut milk, I prefer 365 brand, Native Forest, or Thai Kitchens. I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily and grainy. I haven't tried the recipe with Chaokoh coconut milk, but I do find the coconut flavor a bit stronger in that one.

        Reply
      • Sarah Menanix -

        August 12, 2020 at 6:06 pm

        Also one more note: I highly recommend using high-quality matcha to get the best matcha flavor!

        Reply
    2. Kim -

      May 30, 2018 at 3:36 am

      Hey! This sounds amazing! I am the owner & mixologist of Norton’s Main Scoop and I have a big demand for vegan flavors and this sounds Devine. I’m curious about the vodka. Can it be omitted?

      Reply
      • Sarah Menanix -

        May 31, 2018 at 12:53 am

        Absolutely! When I first started making my vegan ice creams, I did not use the vodka, but I found that the small addition just made it all the more creamier and easier to scoop!

        Reply
        • Kim Norton -

          May 31, 2018 at 6:25 pm

          Awesome!!! Thanks for the tip!

          Reply
    3. Jen -

      May 17, 2017 at 11:27 am

      Quick question: I have an anti-sweet tooth and am always reducing sugar in recipes. Coconut cream is quite sweet-could I swap that for another can of coconut milk or would that mess with the texture? Thanks!

      Reply
      • Sarah Menanix -

        May 17, 2017 at 11:36 pm

        I've never tried this, but my guess is that the ice cream would probably be much more firm when frozen - the sugar helps to keep it soft enough to scoop. Please let me know if you give it a go - I'd love to know!

        Reply
    4. Jennifer -

      April 18, 2017 at 5:46 am

      Hi what of ice cream maker do you recommend? Ive been looking to buy one but have been overwhelmed with the choices. Thank you!!!

      Reply
      • Sarah Menanix -

        April 19, 2017 at 5:08 pm

        I have the KitchenAid attachment ice cream maker and I love it! If you have a KitchenAid stand mixer, I highly recommend it!

        Reply
    5. Kate -

      April 01, 2017 at 11:28 am

      This ice cream sounds absolutely divine!! I am a toffee stealer for sure. Can't wait to try out this recipe!!

      Reply
    6. Carla -

      March 23, 2017 at 11:58 am

      I legitimately want to eat this ice cream EVERY DAY. With some extra brittle on the side. Black Sesame Brittle dipped into Coconut Matcha Ice Cream with Black Sesame Brittle chips.

      Reply
    7. Sheri Nix -

      March 21, 2017 at 7:47 pm

      And I didn't get any of the ice cream, boo hoo! But I can tell you the Black Sesame Brittle was addicting... :)

      Reply
    8. heather (delicious not gorgeous) -

      March 17, 2017 at 12:34 pm

      i pick the toppings out of everything too (chocolate chips out of pancakes, crumb topping off of coffee cake). oops. anyways, this sounds amazing, and i can't believe i hadn't heard of/thought of black sesame brittle in ice cream before?! i usually munch on it plain, but i think i could save some for ice cream (:

      Reply
    9. Joyce @ Sun Diego Eats -

      March 17, 2017 at 11:01 am

      Ummm everyone I want out of an ice cream ever!

      Reply
    10. Sue -

      March 17, 2017 at 10:33 am

      Hi Sarah,
      I read Bon Jon Gourmet blog and got linked to your Macha Ice Cream recipe from there. This looks amazing! A question: in the directions, you say to mix corn syrup into the coconut cream mixture. Corn syrup isn't in the list of ingredients. Maple syrup is. Can you advise?
      Thanks

      Reply
      • Sarah Menanix -

        March 17, 2017 at 11:20 am

        Ah thank you for catching that Sue! It was a remnant from my previous version (I used to make this with corn syrup then switched to maple syrup and it works just as well!). Anyway, I've updated the instructions - again, thank yoU!

        Reply
        • Sue -

          March 17, 2017 at 12:09 pm

          Thanks Sarah I'm going to try it this weekend

          Reply
    11. Sarah | Well and Full -

      March 17, 2017 at 7:58 am

      Happy almost birthday, m'dear! I hope your special day is absolutely lovely, just like this ice cream :)

      Reply

    Primary Sidebar

    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
      Gluten-Free Dumpling Wrappers
    • Matcha Mochi Cake
      Matcha Mochi Cake
    • Gluten-Free Cassava Flour Tortillas
      Gluten-Free Cassava Flour Tortillas
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
      Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    The Ultimate Guide to Matcha Green Tea: What is Matcha?

    Gluten-Free Staples

    • The Best Gluten-Free Pizza Crust Recipe
      Gluten-Free Pizza Crust, Brazilian Cheese Bread Style
    • Gluten-Free Soft Pretzels
      The BEST Gluten-Free Soft Pretzels
    • Gluten-Free Almond Flour Pasta
      Gluten-Free Almond Flour Pasta
    • The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting
      Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

    Footer

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2025 Snixy Kitchen

    Rate This Recipe

    Your vote:




    To submit your rating, please write a short comment about the recipe! Click the button to confirm your rating.

    (Note: Your email will NOT appear publicly)

    A rating is required
    A name is required
    An email is required