Matcha-Coconut No-Churn Ice Cream
½ cup full-fat coconut milk, stirred
½ cup Coco Lopez cream of coconut
1 Tbsp. matcha green tea powder
⅔ cup sweetened condensed milk
1 ½ cups heavy cream
1 cup fresh or frozen cherries, coarsely chopped
• In a large bowl, whisk together the coconut milk, cream of coconut, matcha green tea powder and sweetened condensed milk. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream at medium-high speed until soft peaks form, about 2 to 3 minutes. Gently fold the whipped cream into the coconut-matcha mixture. Pour into an airtight container, cover and freeze 2 hours.
• Stir in the cherries, recover and freeze 5 more hours, preferably overnight.