4-Ingredient Matcha Frozen Yogurt

Start by adding yogurt to a kitchen blender, followed by pure maple syrup, matcha powder, and vanilla extract. Blend until fully mixed. You may need to scrape down the sides using a spatula.

Transfer this mixture to an ice cube tray mold or two. (You could also use an ice cream maker at this point, if you’d prefer.) Once you’ve filled all the ice cube blocks, transfer to the freezer and freeze until solid, about 4–6 hours.

Once frozen, remove from the tray and transfer to the bowl of a food processor. Process until all the cubes are completely broken down and you have the creamy consistency of frozen yogurt. (You may need to scrape down the sides of the food processor a time or two to help it along and it can also help to let the cubes sit for a minute or two to slightly thaw.)

The matcha frozen yogurt is ready to eat now, or you can transfer to an airtight container and freeze for later.

I love to top this frozen yogurt with some toasted coconut flakes for a little texture. See note below for how to make toasted coconut.

Note: To make toasted coconut, spread 1 cup unsweetened coconut flakes on a baking sheet lined with parchment paper or tin foil and place in preheated oven at 325ºF for 5–6 minutes, tossing halfway through. Watch carefully as they can burn easily. Coconut is ready when light golden brown and fragrant.