Vegan Matcha Ice Cream

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Even dairy lovers can’t resist this rich and creamy vegan matcha ice cream. Matcha is a green tea powder with a unique, earthy flavor and a vibrant green hue. It tastes amazing in sweet desserts or delicious ice cream recipes. This vegan version of traditional ice cream is sweet, satisfying, and super easy to make at home!

If you haven’t tried vegan ice cream before, you’re in for a real treat. Thanks to a can of coconut milk, dairy is no longer an essential ingredient for a creamy texture. Full-fat coconut milk provides the fat this recipe needs for structure and a smooth texture.

And in this vegan matcha ice cream recipe, green tea leaves are ground into matcha that produces an intense flavor that will satisfy your sweet tooth and leave you wanting more!

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If you haven’t made matcha vegan ice cream 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.

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. Culinary grade matcha works perfect for this recipe, while ceremonial grade matcha is perfect for tea or drinking. If you love matcha, you’re going to swoon over this vegan green tea ice cream!

👨‍🍳Why This Recipe Works

• Easy to make
• Vegan with a creamy texture
• Basic ingredients
• Caffeine boost
• Full of antioxidants
• Best green tea ice cream
• Beautiful green color!

🥘 Ingredients

This recipe calls for simple ingredients easily found in your pantry or local grocery store!

Soy milk (or other non-dairy milk): Soy milk has a mild flavor and creamy texture perfect for delicious ice cream. If you prefer almond milk or another plant-based milk, that works too.

Sugar: Granulated sugar sweetens the base. Matcha on its own can be slightly bitter. You can use coconut sugar or pure maple syrup for a plant-based less processed option. For a sugar free option, try a liquid sweetener like stevia extract.

Coconut milk: Be sure to use coconut milk from the can and not the carton. The can will give you the best results for this homemade ice cream recipe due to its high fat milk content. Don’t use coconut cream – it’s too thick.

High Quality Matcha powder: Culinary grade matcha works perfectly but if you prefer high-grade matcha, that’s great too!

Vanilla extract: A little bit of vanilla adds sweetness and dimension – it also pairs nicely with the matcha!

Arrowroot powder: Arrowroot powder is a plant-based starchy powder used for thickening. I usually find it in the gluten-free flour section of my grocery store.

Vodka (optional): Optional, but recommended. A small amount of vodka will keep the matcha ice cream from getting rock solid. If you don’t use it, just leave the frozen ice cream on the counter for a few minutes before scooping.

📖 Variations

• Use your favorite plant-based milk: I like to use soy milk for its mild flavor but you can use any plant-based milk in its place. Almond milk, cashew milk, flax milk, or oat milk all work. Each one has its own flavor so keep that in mind.
• Chocolate chips: Add a large handful of vegan chocolate chips right before the ice cream is finished churning. Otherwise, it can prevent it from getting thick.
• Cacao nibs: Cacao nibs are amazing! They have a fruity, slightly bitter taste. Follow the same method as adding the chocolate chips. Be sure to try one first to make sure you like the flavor.
• Coconut milk ice cream: For a stronger coconut flavor, use coconut milk from the carton in place of the soy milk.
• For a bright green color: If you want this dish to be bright green, ceremonial grade matcha is more vibrant in color.

🔪 Instructions

Make slurry: Whisk together the arrowroot powder and two tablespoons of water. Set it aside.

Cook ice cream base: In a medium pot, combine the soy and coconut milk, vanilla, sugar, and salt. Heat until small bubbles appear, then add the arrowroot mixture whisking for three to four minutes. This will help thicken the ice cream.

Add matcha powder: In a separate large bowl, whisk together the matcha and 1/2 cup of the warm milk mixture to form a paste. Doing this prevents the matcha from clumping up.

Whisk the paste back into the milk mixture until smooth.

Strain & chill: Remove the mixture from the heat and strain it into a bowl. This will ensure it’s nice and smooth. Let it come to room temperature, and then refrigerate until chilled.

Churn ice cream mixture: Whisk in the vodka. Pour the matcha ice cream into an ice cream maker and churn as directed by the machine’s instructions.

Without an ice cream machine: Pour the mixture into a deep tray and freeze for 40 minutes. Remove it from the freezer and whisk with a hand mixer.

Repeat this process 2 to 3 more times. Scoop the vegan matcha ice cream into a food processor and blend until smooth. Scoop into an airtight container. Freeze for 4 to 6 hours. Serve up your finished ice cream bowl with any of your favorite toppings!

❓ Recipe FAQs

💭 Expert Tips

• Use culinary grade matcha for an affordable but delicious option!
• If you live in a warm climate, store your matcha in the refrigerator, not in your pantry.
• The vodka in this recipe is optional however it does help this green tea ice cream recipe from freezing rock solid.
• Don’t dump the matcha into the base or you will get lumps, you want to whisk it in slowly.
• 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 this recipe without an ice cream machine takes a little longer but still creates a fabulously smooth, delicious matcha ice cream.
• If you want to eat this treat 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 at least 2 hours before serving.
• Blending this recipe in the final step of freezing ensures a smooth finish.
• This entire recipe makes about 3½ cups. One serving is ½ cup of ice cream.

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