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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

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!

easy homemade vegan matcha ice cream recipe in a white bowl with lemon zest (non dairy ice cream)

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!

Latest Recipe Video!

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!

ingredients for vegan matcha ice cream recipe

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.

arrowroot powder in a bowl

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.

plant based milk and mix ins cooking in a pot

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.

matcha being whisked in a bowl

Whisk the paste back into the milk mixture until smooth.

matcha and plant based milk and mix ins whisked in a pot

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.

plant based mixture put through a strainer

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.

open ice cream maker with ingredients inside

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.

base whisked in a baking dish before freezing

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!

matcha vegan ice cream in a baking dish

❓ Recipe FAQs

What is matcha?

Traditionally from Japan, matcha is a finely ground green powder made of young green tea leaves. Like green tea, It comes from the camellia sinensis plant but it’s grown differently. The plants are covered to avoid sunlight which increases chlorophyll production and amino acid content. It has a unique flavor that’s earthy and slightly sweet, and it also happens to be packed full of disease-fighting antioxidants so it’s good for you too!

Is matcha ice cream healthy?

Matcha ice cream is still ice cream, but this version is much healthier than regular ice cream since it has less sugar, is lower in calories, and has less fat than the traditional version.

The addition of matcha powder also provides plenty of health benefits! Enjoy this dairy-free matcha ice cream in moderation just like any dessert, but rest easy knowing it’s made with plant-based ingredients, is more of a guilt-free treat, and is rich in antioxidants too!

How should I store matcha vegan ice cream?

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, you can purchase reusable, dishwasher-safe ice cream containers on Amazon if you make ice cream often.

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. This vegan matcha ice cream recipe will give you a nice caffeinated boost!

💭 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.
easy homemade vegan matcha ice cream recipe in a bowl with cacao niba (dairy free ice cream)

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📋 Recipe Card

easy homemade vegan matcha ice cream recipe in a white bowl with lemon zest (non dairy ice cream)
Print Recipe
5 from 6 votes

Vegan Matcha Ice Cream

Even dairy lovers can't resist this rich and creamy vegan matcha ice cream. Matcha is a green tea powder with a unique flavor that's grassy with a vibrant green hue. It tastes amazing in sweet desserts or delicious ice cream recipes.
Prep Time20 mins
Cook Time2 hrs 8 mins
Freeze time4 hrs
Total Time6 hrs 28 mins
Course: Dessert
Cuisine: Japanese, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 7 servings
Calories: 161kcal
Author: Anjali Shah

Ingredients

  • 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.

Video

https://youtu.be/yMAcx03pWvQ

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

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone.

Be sure to check out holiday favorites like my healthy pumpkin pie!

Also posted in Recipes · Gluten-Free · Vegan · Vegetarian
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