In a small sauce pan, add Coconut Cream (or raw or organic cream if using dairy) and honey and bring to boil and simmer.
Add 3 tablespoon of hot Coconut cream to a small bowl. Add 1 teaspoon of Matcha to the bowl and whisk vigorously, breaking up any clumps. The mixture should become pasty, like yogurt consistency. If more liquid is needed, add more coconut cream.
When matcha powder is completely dissolved, add the mixture to the pan, and stir well.
Let the mixture cool thoroughtly. One way to speed up the cooling process is to hold the pan in a cold water bath with ice cubes in a big pot. Be careful not to let water get in the pan.
When the ice cream maker is ready and pour the mixture into the ice cream maker and turn it on for 20-25 minutes.
At this time, the ice cream will be like soft serve.
If you want harder ice cream, store in a air tight glass container in the freezer for a few hours.
You can make this without an ice cream maker. Just pour the mixture into a freezer-safe container. Mix it a few times as it freezes.