Vegan Matcha Ice Cream
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My vegan matcha ice cream is so creamy and smooth that no one misses the dairy. I make it with coconut milk, matcha powder, and vanilla for a delicious, guilt-free treat that satisfies sweet cravings. It’s an easy, refreshing, and healthy dessert that my family loves.
I have always loved matcha, not just for its smooth, earthy flavor but also for its amazing benefits. It gives a gentle caffeine boost and is packed with antioxidants, making it a great way to enjoy a little treat while adding something good to my diet. That’s why I started creating recipes with it, like my vegan matcha muffins and my white chocolate matcha brownies which are favorites in my house.
This ice cream came from my love for matcha and my passion for creating desserts that feel indulgent but still have nourishing ingredients. I know that ice cream lovers, vegan or not, will enjoy this recipe just as much as I do. If you’re looking for more homemade ice cream recipes, try my tofu ice cream, or this lychee ice cream which are all easy to make, sweet and delicious.
👩🏽🍳 Why I Absolutely Love This Recipe
I love treating myself to a scoop of homemade vegan matcha ice cream. It’s creamy, refreshing, and so simple to make that I wonder why I ever bought store-bought. The best part is sharing it with my kids, they get a delicious dessert, and I feel good knowing it’s made with real, wholesome ingredients.
Matcha brings a naturally earthy and slightly sweet taste that pairs perfectly with the creamy base made from coconut milk and soy milk. The arrowroot powder helps thicken everything, creating a velvety texture without the need for dairy. I love that I can make it in my ice cream maker for an ultra-smooth consistency, but even without one, a simple freeze-and-whisk method gives me great results. Since matcha powder is so easy to find now, I never have trouble getting a high-quality one that delivers the best flavor.
Out of all the flavors I have tried, this vegan matcha ice cream is my absolute favorite to make. The vibrant green color is so eye-catching, and the taste is just as special. I always have a batch in my freezer because it’s the best dessert to pull out when my friends come over for a summer dinner or just to hang out. I hope you give this recipe a try because I just know you’re going to love it as much as I do.
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🥘 Ingredients
My recipe for dairy-free matcha ice cream is such a simple way to enjoy a lighter treat. These are the ingredients I use to make this recipe:
Base Ingredients: I use soy milk and canned coconut milk to make the ice cream smooth and creamy. The high fat in coconut milk gives it a rich, velvety texture, while soy milk keeps it light.
Sweeteners: Granulated sugar balances the matcha’s earthy flavor, but I sometimes use coconut sugar or maple syrup for a natural touch.
Flavor Enhancers: Matcha powder gives the ice cream its beautiful green color and slightly sweet, earthy taste. A little vanilla extract helps round out the flavors.
Thickener: I use arrowroot powder to thicken the base and keep the ice cream smooth and scoopable.
Texture Booster (Optional): A splash of vodka helps prevent the ice cream from freezing too solid, making it easier to scoop. If I skip it for the kids, I just let the ice cream sit out for a few minutes before serving.
🔪 How To Make
The first time I made this plant-based matcha ice cream, I couldn’t wait to take a bite, and it turned out even better than I imagined. Now, I’m sharing exactly how I make it so you can enjoy it too.
Make Slurry: I start by whisking together the arrowroot powder and two tablespoons of water, then I set it aside for later use.
Cook Base: In a medium pot, I combine the soy milk, coconut milk, vanilla, sugar, and salt. I heat this mixture until small bubbles begin to appear, and then I add the arrowroot mixture, whisking for three to four minutes to help thicken the ice cream.
Add Matcha Powder: In a separate large bowl, I whisk together the matcha and half a cup of the warm milk mixture to form a paste. This step is crucial because it prevents the matcha from clumping up.
Whisk: Once I have the paste, I whisk it back into the milk mixture until everything is smooth and well combined.
Strain & Chill: After taking the mixture off the heat, I strain it into a bowl to keep it silky smooth. I let it cool to room temperature before refrigerating until fully chilled.
Churn: I whisk in the vodka for extra creaminess, then pour the matcha ice cream mixture into an ice cream maker. I let it churn according to the machine’s instructions.
Without An Ice Cream Machine: If I’m not using an ice cream maker, I pour the mixture into a deep tray and freeze it for about 40 minutes. Then, I take it out and whisk it with a hand mixer before returning it to the freezer. I repeat this process two to three more times until it reaches a creamy consistency.
Blend & Freeze: I scoop the ice cream into a food processor and blend it until perfectly smooth. Then, I transfer it to an airtight container and freeze it for four to six hours. I love serving it with my favorite toppings for an extra special treat.
💭 Expert Tips
My #1 Secret Tip for making my vegan matcha ice cream is to always use high-quality matcha powder. I learned early on that the flavor and color of the ice cream depend on choosing a good grade of matcha. It gives the ice cream a beautiful green hue and a smooth, authentic taste that makes every scoop so much better. Plus, when mixed properly, it blends seamlessly into the base, preventing clumps and creating that creamy texture I love.
Other Tips To Keep In Mind:
- Store Matcha Properly: If you live in a warm climate, store the matcha in the refrigerator instead of the pantry to keep it fresh.
- Enhance Flavors: I always let the mixture chill for at least 2 to 4 hours because it makes a big difference in taste. The flavors blend together perfectly, giving the ice cream a richer and smoother finish.
- No Ice Cream Machine: Making this recipe without an ice cream machine takes a little more time, but the results are still incredibly creamy. With a little patience and whisking, I get smooth and delicious matcha ice cream.
- Soft Serve vs. Firm Texture: If I want a soft serve consistency, I enjoy the ice cream straight from the machine. For a firmer texture, I freeze it for at least 2 hours before scooping.
- Yield Information: This recipe makes about 3½ cups of ice cream. I usually serve it in ½ cup portions, but sometimes I go back for more.
📖 Variations
Mixing up flavors is what makes my non-dairy matcha ice cream even more fun to enjoy! Here are some of my favorite ways to make each scoop extra special:
Chocolate Chips: I like to add a large handful of vegan chocolate chips right before the ice cream is finished churning. Adding them too early may prevent the mixture from thickening properly.
Cacao Nibs: Cacao nibs are amazing! They have a fruity, slightly bitter taste that I find delightful. I follow the same method for adding cacao nibs as I do with the chocolate chips.
Coconut Flavor: If I want a stronger coconut taste, I swap soy milk for coconut milk from the carton. It makes the ice cream even creamier and adds a delicious tropical twist.
Add Fruit: Sometimes I’ll blend in frozen fruits like bananas or mangoes for added flavor and creaminess.
🍽 Serving Suggestions
My vegan matcha ice cream is amazing on its own, but adding toppings or pairing it with other treats makes it even more exciting. Here are some of my favorite ways to enjoy it:
Cookies & Baked Goods: I love pairing this ice cream with my marbled cookie brownies, or my healthy chocolate chip cookies. Any vegan cookies make a delicious treat alongside a scoop of this creamy matcha goodness.
Toppings: A few slices of caramelized bananas with their syrup over this ice cream is pure bliss. I also love adding a strawberry crunch, a drizzle of chocolate, or a sprinkle of fresh fruits.
🧊 Storage Instructions
Freezer: I store this dish in a freezer-safe container for up to two weeks. After two weeks ice crystals may form but the ice cream is still safe to eat, it will keep in the freezer for up to 3 months. To prevent ice crystals from forming, reusable, dishwasher-safe ice cream containers on Amazon are great options.
❓ Recipe FAQs
Does matcha ice cream have caffeine?
Yes, matcha naturally contains caffeine, but much less than a cup of coffee. One serving or one teaspoon of matcha powder has around 70 mg of caffeine in it. Each 1/2 cup serving of this dessert contains about 1.5 teaspoons of matcha powder, which means it’s about 100mg of caffeine. This vegan matcha ice cream recipe will give you a nice caffeinated boost!
What can I do if my ice cream has frozen solid and I can’t scoop it?
If my ice cream is too hard to scoop, I let it sit at room temperature for 5 to 10 minutes. To make scooping easier next time, I store it in a shallow container, add a tablespoon of alcohol or liquid sweetener to lower the freezing point, and run my scoop under warm water before serving.
Why is my matcha ice cream grainy?
If matcha is not properly mixed, it can clump and create a grainy texture. I always mix my matcha with a little warm liquid first to dissolve it before adding it to the base. This step keeps the ice cream silky smooth.
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🎥 Watch How to Make It
Vegan Matcha Ice Cream
My vegan matcha ice cream is so creamy and smooth that no one misses the dairy. I make it with coconut milk, matcha powder, and vanilla for a delicious, guilt-free treat that satisfies sweet cravings. It’s an easy, refreshing, and healthy dessert that my family loves.
Servings: 7 servings
Calories: 161kcal
Ingredients
- 2½ cups soy milk
- ½ cup coconut milk From the can
- ½ cup sugar
- 4 tbsp matcha powder
- 1 teaspoon vanilla extract
- pinch salt
- 1 tbsp arrowroot powder
- 1 tbsp vodka optional
Instructions
- In a small bowl whisk together the arrowroot and 2 tbsp water until smooth. Set aside.
- In a medium pot add the soy and coconut milk, vanilla extract, sugar and salt. Heat until small bubbles start to appear, whisk through the arrowroot mixture, continue to whisk for 3-4 minutes.
- In a separate small bowl mix the matcha powder and 1/2 cup of the warm milk mixture to form a paste. Whisk the matcha paste through the warm milk, whisk until smooth and matcha is well mixed through.
- Remove from the heat and pour through a sieve into a bowl. Allow to come to room temperature then place in the fridge to chill completely for 2 hours.
- When the mixture has chilled completely, whisk through the vodka, if using. Pour the mixture into an ice cream machine and churn as directed by the machine instructions. Serve immediately for a soft serve consistency, or freeze for 2 hours (or longer) for a firmer texture.
- If you don’t have an ice cream machine: Pour the mixture into a deep flat tray and place in the fridge for 2 hours. Then freeze for 40 minutes, remove from the freezer and whisk to break up any ice particles, return to the freezer. Freeze again 30 minutes and then whisk. Continue this process 2 to 3 more times. At this point it will have a consistency similar to the ice cream machine and you can serve it, or freeze it for longer for a firmer texture.
- To make ice cream smooth when serving: scoop out frozen ice cream and put it into a food processor. Blend on high for a couple of minutes until smooth. Scoop into an airtight container and store in the freezer to freeze completely for 4-6 hours.
Optional mix ins:
- Lemon: Stir through the grated zest of 1 lemon before freezing.
- Dark Chocolate: Crush 3 oz. vegan dark chocolate, stir through the chilled mixture and continue with the freezing process.
Notes
- My #1 Tip for making my vegan matcha ice cream is to always use high-quality matcha powder. I learned early on that the flavor and color of the ice cream depend on choosing a good grade of matcha. It gives the ice cream a beautiful green hue and a smooth, authentic taste that makes every scoop so much better. Plus, when mixed properly, it blends seamlessly into the base, preventing clumps and creating that creamy texture I love.
- Store Matcha Properly: If you live in a warm climate, store the matcha in the refrigerator instead of the pantry to keep it fresh.
- Enhance Flavors: I always let the mixture chill for at least 2 to 4 hours because it makes a big difference in taste. The flavors blend together perfectly, giving the ice cream a richer and smoother finish.
- No Ice Cream Machine: Making this recipe without an ice cream machine takes a little more time, but the results are still incredibly creamy. With a little patience and whisking, I get smooth and delicious matcha ice cream.
- Soft Serve vs. Firm Texture: If I want a soft serve consistency, I enjoy the ice cream straight from the machine. For a firmer texture, I freeze it for at least 2 hours before scooping.
- Yield Information: This recipe makes about 3½ cups of ice cream. I usually serve it in ½ cup portions, but sometimes I go back for more.
Nutrition
Serving: 0.5cups | Calories: 161kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 156mg | Fiber: 1g | Sugar: 16g
Just got done making this and taste tested before packaging it up and storing in the freezer. It is soooo yummy! Definitely keeping this recipe! Thank you!!!
Aww yay!! I’m so happy to hear that Emmy! 🙂
Now THIS ice cream I have got to try. Thank you for this delicious recipe.
I can’t wait to hear how it turns out for you Mirlene!
Super creamy and full of flavor! Perfect for a allergy friendly, dessert and pick me up!
Yay! So glad you liked this recipe Holley!
I absolutely love matcha. This ice cream is delicious, it has such a creamy texture and rich taste.
Thanks so much Lucy!
Oh what a splendid idea. I adore matcha and use it in baking, but I’ve never tried making ice cream with it. Love your vegan version and use of arrowroot. I mostly use that in preference to cornflour.
Yay! I can’t wait for you to try this!!
I think coconut milk is so naturally creamy so it’s the perfect base for a vegan ice cream. Thanks for the instructions for with and without an icecream maker too.
Thanks Amanda! I’m sure you will love this recipe!