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.
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