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