Vegan Matcha Ice Cream
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Even dairy lovers can’t resist my rich and creamy vegan matcha ice cream! My recipe is ideal for anyone looking to make a creamy, delicious, and guilt-free vegan treat that’s perfect for satisfying sweet cravings. Thanks to a can of coconut milk, this ice cream has all the fat it needs for structure and a smooth texture without dairy!
If you haven’t made matcha vegan ice cream at home yet, don’t worry! It’s really simple. The ingredients are heated to activate the arrowroot starch and thicken the ice cream base. The matcha is added and then the base is poured into an ice cream maker and it does the rest of the work.
If you don’t have an ice cream maker, I’ve included directions on how to make it without one. It will still taste delicious but will be slightly less smooth due to the ice crystals being slightly larger.
Fellow ice cream lovers can truly unite over this recipe – vegan or not! And if you’re looking for more homemade ice cream recipes, try my tofu ice cream, mango mochi ice cream, or lychee ice cream – which are all easy to make, sweet and delicious!
👩🏽🍳 Why I Absolutely Love This Recipe
When it comes to making vegan matcha ice cream, I love how easy it is. With just a few simple steps, I can whip up a delicious treat that feels indulgent but is completely plant-based.
If you’re not as familiar with matcha, it’s actually just a finely ground powder made from specially grown green tea leaves. And thanks to its surge in popularity, matcha powder is easy to find. You can find it at your local health food store, Walmart, or on Amazon.
In this recipe, matcha contributes to its vibrant green color and adds a unique flavor profile that combines earthy, grassy notes with a hint of sweetness. It’s a refreshing and slightly bitter contrast to the richness of the ice cream.
Matcha also provides a little bit of a caffeine boost and plenty of antioxidants (source) which is a great way to make this dessert just a little healthier!
One of my favorite aspects of this treat is its creamy texture. Even without dairy, I achieve a luscious and velvety consistency that rivals traditional recipes!
Of all the flavors I’ve tried, I truly believe this is the best green tea ice cream I can make at home. The beautiful green color alone makes it a standout dessert, drawing attention and excitement from anyone who sees it. It’s hard to resist a scoop of that vibrant green goodness, especially when I know I’ve crafted something so delightful!
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🥘 Ingredients
My recipe for dairy-free matcha ice cream is such a simple way to enjoy a lighter treat. This recipe calls for simple ingredients easily found at a local grocery store!
Soy Milk (Or Other Non-Dairy Milk): I love using soy milk for its mild flavor and creamy texture, which is perfect for creating delicious ice cream. Almond milk or another plant-based milk works just as well.
Sugar: Granulated sugar sweetens the base, balancing the slightly bitter taste of matcha. I sometimes opt for coconut sugar or pure maple syrup for a less processed, plant-based option. For a sugar-free alternative, a liquid sweetener like stevia extract is a great choice.
Coconut Milk: For the best results, I always choose coconut milk from the can rather than the carton. The high fat content in canned coconut milk gives my homemade ice cream a rich and creamy consistency. I avoid using coconut cream because it tends to be too thick for this recipe.
High-Quality Matcha Powder: I find that culinary grade matcha works perfectly, while ceremonial grade matcha works better for tea or drinking.
Vanilla Extract: A little bit of vanilla adds sweetness and depth. I like how it pairs nicely with the matcha, enhancing the overall taste.
Arrowroot Powder: Arrowroot powder is my go-to plant-based thickener. I usually find it in the gluten-free flour section of my grocery store, and it helps give this dessert the perfect consistency.
Vodka (Optional): While it’s optional, I recommend adding a small amount of vodka to the mixture. It makes the matcha ice cream ice cold but also prevents it from getting rock solid. Otherwise, I simply leave the frozen ice cream on the counter for a few minutes before scooping. Omit the vodka if you plan to serve this to kids!
🔪 How To Make Vegan Green Tea Ice Cream
Learn how to make my dairy free green tea ice cream! With just a few simple steps, this will be chilling in the freezer in no time!
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.
Once I have the paste, I whisk it back into the milk mixture until everything is smooth and well combined.
Strain & Chill: After removing the mixture from the heat, I strain it into a bowl to ensure it’s nice and smooth. I let it come to room temperature before refrigerating it until chilled.
Churn: Next, I whisk in the vodka for that extra creaminess. I pour the matcha ice cream mixture into an ice cream maker and churn it 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. After that, I remove it from the freezer and whisk it with a hand mixer. I repeat this process two to three more times.
Finally, I scoop the ice cream into a food processor and blend it until smooth. I transfer it to an airtight container and freeze it for four to six hours. I love serving this with my favorite toppings!
💭 Expert Tips
My #1 Secret Tip for making this homemade plant based ice cream is to always use high-quality matcha powder. I find that the flavor and color of the finished product are significantly enhanced when I choose a good grade of matcha.
It not only gives the ice cream a vibrant green hue, but it also adds a rich, authentic flavor that makes a big difference. Plus, when added properly, the matcha prevents clumping and ensures a smooth, creamy texture throughout.
Other Tips To Keep In Mind:
- Store Matcha Properly: If I live in a warm climate, I store my matcha in the refrigerator instead of the pantry to keep it fresh.
- Enhance Flavors: Allowing the mixture to chill completely for 2-4 hours enhances the flavors, and I always notice the difference in taste.
- No Ice Cream Machine: Making this recipe without an ice cream machine takes a little longer, but it still results in fabulously smooth and delicious matcha ice cream.
- Soft Serve vs. Firm Texture: If I want to enjoy this treat straight out of the ice cream machine, it will have a soft serve consistency. For a firmer ice cream, I freeze it for at least 2 hours before serving.
- Yield Information: This entire recipe makes about 3½ cups, and one serving is ½ cup.
📖 Variations
Adding different flavors and toppings to my non dairy matcha ice cream is what makes this treat so fun! Here are some of my favorite ideas:
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 Milk: For a stronger coconut flavor, I use coconut milk from the carton in place of soy milk. I love the extra richness it adds.
Add Fruit: Sometimes I’ll blend in frozen fruits like bananas or mangoes for added flavor and creaminess.
🍽 Serving Suggestions
Of course, my vegan matcha ice cream is delicious all on its own, but pairing it with toppings and other fun treats makes this extra special! Here are some of my favorite pairings:
Cookies & Baked Goods: These matcha brownies, marbled cookie brownies, healthy chocolate chip cookies, or other vegan cookies would be a delicious treat with this ice cream!
Toppings: I love a few slices of caramelized bananas and their syrup over a scoop of ice cream! Strawberry crunch, chocolate drizzle, or sprinkles would be a nice touch, too.
🧊 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
Is matcha ice cream caffeinated?
Yes, matcha powder is high in caffeine. 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!
HOW LONG DOES IT TAKE TO CHURN THE ICE CREAM?
The churning time varies by machine, but it usually takes about 20-30 minutes until it reaches a soft-serve consistency.
HOW CAN I TELL WHEN THE ICE CREAM IS READY?
I know the ice cream is ready when it has thickened and holds its shape well, usually after churning or freezing for the appropriate time.
What can I do if my ice cream has frozen solid and I can’t scoop it?
If your ice cream is too hard to scoop, let it sit at room temperature for 5–10 minutes (or longer if needed) or microwave it for 10–15 seconds before serving. For easier scooping in the future, store it in a shallow container, add a tablespoon of alcohol or liquid sweetener to lower the freezing point, and use a hot scoop by running it under warm water before serving.
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🎥 Watch How to Make It
Creamy Vegan Matcha Ice Cream
Even dairy lovers can’t resist my rich and creamy vegan matcha ice cream! My recipe is ideal for anyone looking to make a creamy, delicious, and guilt-free vegan treat that’s perfect for satisfying sweet cravings. Thanks to a can of coconut milk, this ice cream has all the fat it needs for structure and a smooth texture without dairy!
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
- The vodka in this recipe is optional however it does help the ice cream from freezing rock solid.
- Allowing the mixture to completely chill for 2-4 hours enhances the flavors.
- If using an ice cream machine to churn the ice cream, follow the churning instructions in the machine manual.
- Making ice cream without an ice cream machine takes a little longer but still creates a fabulously smooth ice cream. The freeze time in this recipe is for without an ice cream machine. If you are making this with an ice cream machine, you want to chill it for about 2 hours and then add it to the machine, and serve it immediately.
- If you want to eat the ice cream straight out of the ice cream machine, it will be more like a soft serve consistency. If you want a firmer ice cream, freeze it for 2 hours before serving.
- Blending the ice cream in the final step of freezing ensures a smooth finish.
- This entire recipe makes about 3½ cups of ice cream. One serving is ½ cup of ice cream.
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!