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The Ultimate Creamy & Dairy-Free Matcha Ice Cream This Vegan Matcha Ice Cream is a creamy, refreshing, and antioxidant-packed dessert that combines the earthy notes of matcha green tea with the smooth texture of coconut or oat milk. It’s completely dairy-free, egg-free, and naturally sweetened, making it the perfect guilt-free treat for matcha lovers. Whether you’re making it in an ice cream maker or no-churn style, this recipe is super easy and incredibly delicious!
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert, Ice Cream
Cuisine Japanese
Servings 3
Calories 180 kcal

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.
This Vegan Matcha Ice Cream is the ultimate cool, creamy, and refreshing treat—perfect for matcha lovers and a healthier alternative to store-bought ice cream! Try it out and let us know what you think! 🍵🍦💚
Keyword creamy vegan ice cream, dairy-free matcha ice cream, homemade matcha ice cream, matcha green tea dessert, matcha recipes, no-churn matcha ice cream, plant-based ice cream, Vegan matcha ice cream