If you’ve ever tried matcha, you know it’s more than just a trend—it’s a powerful, earthy, and vibrant flavor that can elevate any dish, especially when it comes to desserts. And when you turn matcha into vegan ice cream, magic happens! Our Vegan Matcha Ice Cream is creamy, refreshing, and packed with antioxidants that not only taste amazing but also make you feel good about your treat.
We’ve been obsessed with matcha for a while now, and it wasn’t long before we realized just how well it pairs with ice cream. After some trial and error (we ate a lot of ice cream during that time), we perfected this recipe. It’s so easy to make and incredibly creamy without the need for any dairy. It’s a dessert that’s plant-based, vegan, and perfect for when you’re craving something sweet and a little bit fancy!
🍃 Why Matcha? The Benefits You’ll Love
Matcha isn’t just a pretty green powder—it’s also a superfood! Matcha is made from ground green tea leaves, so it contains all the nutrients and antioxidants from the whole leaf. These antioxidants, known as catechins, help fight free radicals and can even help with energy levels and metabolism. So not only are you indulging in a rich, creamy treat, but you’re also giving your body a little boost of goodness!
Plus, matcha has a smooth, earthy flavor that’s just the right balance between sweet and savory. It adds a distinct taste to the ice cream that feels refreshing and not overwhelmingly sweet.
💡 Health Tip: If you’re new to matcha, start with a small amount and gradually increase to adjust to the flavor. It’s unique, but oh-so-delicious once you get used to it!
🍦 The Secret to Creaminess: Coconut Milk
We wanted this ice cream to be extra creamy, and the key ingredient is coconut milk. It’s rich, smooth, and gives the ice cream its luxurious texture. The coconut flavor blends perfectly with matcha, enhancing its natural sweetness without overwhelming the palate.
The best part? Coconut milk is dairy-free, which means this recipe is perfect for anyone following a vegan, lactose-free, or dairy-free lifestyle.
💡 Coconut Tip: For an even richer flavor, use coconut cream in place of some of the coconut milk. It makes the ice cream extra velvety!
🍯 Sweetened Just Right: Maple Syrup
This Vegan Matcha Ice Cream is naturally sweetened with maple syrup, adding just the right amount of sweetness without overpowering the matcha’s earthy flavor. Maple syrup is our go-to sweetener in this recipe because it’s plant-based and has a lovely, subtle flavor that pairs perfectly with the creamy coconut and matcha.
We love how it allows the matcha to shine, giving you that perfect balance between sweetness and depth.
💡 Sweetness Tip: You can adjust the amount of maple syrup depending on how sweet you like your ice cream. Start with a little, then taste and add more if you want it sweeter!
🍨 A Simple, No-Churn Recipe
One of the best things about this recipe? You don’t need an ice cream maker to make this creamy, delicious dessert! The no-churn method makes it super easy to prepare, and there’s minimal effort involved. All you need is a few simple ingredients: coconut milk, matcha powder, maple syrup, and a pinch of salt.
After blending everything together, you just pop it in the freezer and let it chill. That’s it! No complicated processes, just pure, creamy, matcha goodness.
💡 Freezer Tip: Be sure to let the ice cream soften for a few minutes before serving to make it easier to scoop.
🍃 Perfect for Any Occasion
This Vegan Matcha Ice Cream is perfect for almost any occasion. It’s a great way to cool off on a hot day, but it also works as a fancy dessert for dinner parties or as a treat to serve after a Mediterranean-inspired meal. It’s light enough to enjoy as a late-night snack but indulgent enough to feel like a special dessert.
Plus, it’s always fun to serve something unique that’s both delicious and packed with health benefits—because who doesn’t love a dessert that makes you feel good?
💡 Serving Idea: Top with fresh fruit, a sprinkle of granola, or even a few toasted coconut flakes for added texture and flavor!
🍽️ A Vegan Dessert You’ll Want to Make Again and Again
Once you make this Vegan Matcha Ice Cream, we’re pretty sure it will become a staple in your freezer. The earthy, creamy matcha, combined with the silky coconut milk and hint of sweetness from maple syrup, creates a dessert that’s not only addictive but also full of good-for-you ingredients. It’s the kind of ice cream you can enjoy guilt-free, all year long.
So, what are you waiting for? Grab your matcha powder, some coconut milk, and a few simple ingredients, and let’s make this delicious, antioxidant-packed ice cream!
Ingredients
For the Ice Cream Base:
- 1 can 13.5 oz full-fat coconut milk (or oat milk for a lighter version)
- 1 cup plant-based milk almond, soy, or oat
- ½ cup maple syrup or agave syrup
- 2 tbsp matcha green tea powder high-quality ceremonial or culinary grade
- 1 tsp vanilla extract
- 1 tbsp cornstarch for thickening, optional
- 1 tbsp coconut oil for extra creaminess, optional
- Pinch of salt
Optional Toppings:
- Toasted coconut flakes
- Dark chocolate chips
- Chopped pistachios
- Extra matcha dusting
Instructions
- Blend the Ice Cream Mixture: In a blender or mixing bowl, whisk together coconut milk, plant-based milk, maple syrup, vanilla extract, matcha powder, and salt until smooth.
- (Optional) If using cornstarch, mix it with 2 tbsp cold plant milk first, then add it to the mixture for extra thickness.
- Heat & Thicken (Recommended for extra creaminess!): Pour the blended mixture into a saucepan over medium-low heat.
- Stir continuously for 3-5 minutes until slightly thickened (don’t let it boil).
- Remove from heat and let it cool for 10 minutes before refrigerating.
- Chill the Mixture: Transfer the mixture to an airtight container and refrigerate for at least 4 hours (or overnight for best results).
- Churn the Ice Cream (If using an ice cream maker): Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
- Transfer to a freezer-safe container, smooth the top, and freeze for 2-3 hours before serving.
- No-Churn Method (Without Ice Cream Maker): Pour the chilled mixture into a freezer-safe container.
- Freeze for 30 minutes, then stir vigorously with a fork or whisk.
- Repeat every 30 minutes for 3-4 hours to prevent ice crystals.
- Serve & Enjoy!: Let the ice cream sit at room temperature for 5 minutes before scooping.
- Garnish with coconut flakes, dark chocolate, or an extra dusting of matcha.
Notes
- Use high-quality matcha: Ceremonial grade gives a smoother, less bitter taste, while culinary grade works well for a stronger matcha flavor.
- For extra creaminess: Full-fat coconut milk works best, but oat milk is a great alternative.
- Want it naturally sweetened? Use dates blended into the mixture instead of syrup.
- How to store: Keep in a sealed container in the freezer for up to 2 weeks.
Frequently Asked Questions About Our Vegan Matcha Ice Cream
🍵 Can I Use Regular Matcha Powder Instead of Culinary Grade?
It’s best to use culinary-grade matcha for a smoother texture and vibrant color. However, ceremonial-grade matcha can be used if you prefer a finer flavor and higher quality, though it may be more expensive.
🥥 Can I Use a Different Non-Dairy Milk?
Yes! While coconut milk adds richness and creaminess, you can use almond, soy, or oat milk as alternatives, keeping in mind that the texture may vary slightly.
🍯 Can I Adjust the Sweetness?
Absolutely! Feel free to add more or less sweetener based on your preference. Maple syrup, agave, or coconut sugar are great options for sweetness.
🍦 Can I Make This Ice Cream Without an Ice Cream Maker?
Yes! Simply blend the mixture, then pour it into a shallow container. Freeze it, and every 30 minutes, stir the mixture with a fork to break up any ice crystals, repeating until it’s firm and smooth.
🌱 Is This Ice Cream Low in Sugar?
This recipe is customizable to your sweetness level. You can reduce or substitute the sweetener to make it lower in sugar, depending on your dietary needs.
❄️ How Do I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping if it becomes too hard to scoop.
We hope these tips help you create the perfect Vegan Matcha Ice Cream! Enjoy! 🍦🍵
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