This easy vegan matcha ice cream is such a treat if you love matcha green tea desserts. It comes together so easily and quickly (made in under 30 min), and the result is an ultra-creamy and rich ice cream that's packed with matcha flavor. This recipe uses an ice cream maker to give it a light and whipped texture. 100% vegan and dairy-free.
We love making our own ice cream using an ice cream machine: it is so quick, easy and effortless! This vegan Oreo ice cream is so delicious and our go-to treat for the summer, our kids cannot get enough of it! But we also love this vegan blackberry ice cream for its fruity flavor.
But if you love all things matcha, then you have got to try this vegan matcha ice cream!
It has that perfect sweet and earthy green tea combo of flavor and uses coconut milk instead of heavy cream for a healthier and completely dairy-free recipe. It is unbelievably creamy and rich, you won't be able to tell that it is vegan!
This is an easy recipe made using only a few ingredients, nothing complicated or hard to find, and you can make it within 30 minutes using an ice cream machine.
Let me know if you give it a try! ❤️
Looking for more matcha recipes? Check out these vegan matcha chocolate chip cookies and this matcha yogurt bowl.
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❤️ Why you will love this recipe
- Easy frozen recipe made using an ice cream maker
- You only need 6 simple ingredients to make it
- No heating required
- Done within 30 minutes and perfect summer dessert to make ahead
- Healthier than store-bought vegan ice cream: no preservatives and less added sugar
- Ultra creamy and velvety texture filled with an amazing matcha flavor
- Vegan, dairy-free and egg-free
🗒 Ingredient notes (+ substitutions)
- Matcha green tea powder: you can use ceremonial-grade matcha powder (quality ideal for making drinks) or culinary-grade matcha (a little less expensive and perfect for baking or making ice cream). For a brighter green color, then I recommend using ceremonial matcha!
- Coconut milk: choose unsweetened full-fat coconut milk for the best texture and flavor. I like the organic coconut milk from the brand Thai.
- Oat milk: I used oat milk from Oatly, but you can also use almond milk or soy milk.
- Sugar: I used cane sugar, but you can use regular white sugar. I do not recommend swapping for maple syrup.
- Vanilla: optional, you can skip it if you don't have any.
- Chocolate chips: you can use regular chocolate chips (we love these mini chocolate chips from Enjoy Life) or white chocolate chips (I used these white chocolate chips from the brand Enjoy Life).
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
📝 Variations
- Spices: add a pinch of cinnamon or chai spice mix for a yummy combo in flavor.
- Soft texture: to help keep the ice cream soft while storing it in the freezer, then add about 1 tablespoon of vodka to the mixture.
- Add-ins: add a handful of chopped nuts, your favorite cookies, balls of cookie dough or chunks of chocolate brownies (these vegan kidney bean brownies would be great!)
🍽 How to make vegan coconut matcha ice cream
Step 1: Add the coconut milk, oat milk, sugar, vanilla extract and sift the matcha powder to a bowl.
Step 2: Whisk well until combined.
Step 3: Pour the mixture into your ice cream machine (pre-frozen).
Step 4: Churn for 20-25 minutes.
Step 5: Add white chocolate chips (or other adds in).
Step 6: And churn for another 5 minutes.
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡 Helpful tips
- Don't forget to freeze your ice cream machine container or bowl ahead of time! Ideally, it would freeze overnight or even for 24 hours before use, or do like me and keep it at all times in your freezer so it is always ready to use.
- Adjust how strong you want the matcha flavor to be! I like a moderate flavor, which works best for my kids, but don't hesitate to add more if you are a matcha lover!
- Sift the match powder to break the larger clumps.
- If the ice cream is still a little too soft for your taste after churning for 30-35 minutes, then you can also transfer it to your freezer for an extra 20-30 minutes before enjoying it.
🍴 Serving suggestions
Garnish with more chocolate chips (if using) and a dust of matcha powder.
If you would like a sweeter treat, then you can also drizzle some vegan chocolate ganache or some peanut butter caramel over. We also love serving ice cream with fresh fruit, especially strawberries, raspberries and bananas, and coconut whipped cream.
❗️Storage tips
Keep your homemade matcha ice cream in the freezer in a sealed container and try to enjoy it within 2 weeks for the best fresh flavor. That being said, the ice cream is good for up to 2 months especially if well covered.
Just like store-bought ice creams, if not serving right away, then you might want to take the ice cream out of the freezer for a few minutes before serving so it is softer and easier to scoop.
❓ FAQs
This recipe works best if you have an ice cream machine to churn it while it freezes. This gives it the best texture! I use the ice cream machine from Cuisinart. But you can check out this coconut blueberry ice cream to see how you could try it without one. It does not get as light and whipped as the ones made with a machine and you must thaw it for a little bit before enjoying it, but otherwise, it works well and it is delicious!
Yes! All the ingredients used are naturally gluten-free!
Not a fan of coconut flavor? Then swap the coconut milk for more of the regular oat milk. The result might be less creamy and rich, but it should work!
🍨 More vegan frozen dessert recipes you might like
I hope you enjoyed this vegan matcha ice cream recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Vegan Matcha Ice Cream
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk and spatula
- Ice cream maker
Ingredients
- 15 oz coconut milk unsweetened and full fat
- ½ cup oat milk or any dairy-free milk
- ½ cup cane sugar
- 1-2 teaspoon matcha green tea powder
- 1 teaspoon vanilla extract
- ½ vegan white chocolate chips optional
Instructions
- Add the coconut milk, oat milk, sugar, vanilla extract and sift the matcha into a mixing bowl. Use a whisk to combine until smooth and uniform.
- Pour the mixture into your ice cream maker (make sure the container was frozen prior to use), then churn for 20-25 minutes.
- Add the chocolate chips (if using) and keep churning for another 5 minutes or until desired consistency.
- Serve right away or place in the freezer to firm up before serving.
Video
Notes
- Don't forget to freeze your ice cream machine container or bowl ahead of time! Ideally, it would freeze overnight or even for 24 hours before use, or do like me and keep it at all times in your freezer so it is always ready to use.
- Adjust how strong you want the matcha flavor to be! I like a moderate flavor, which works best for my kids, but don't hesitate to add more if you are a matcha lover!
- Sift the match powder to break the larger clumps.
- If the ice cream is still a little too soft for your taste after churning for 30-35 minutes, then you can also transfer it to your freezer for an extra 20-30 minutes before enjoying it.
- Storage: Keep your homemade matcha ice cream in the freezer in a sealed container and try to enjoy it within 2 weeks for the best fresh flavor. That being said, the ice cream is good for up to 2 months especially if well covered. Just like store-bought ice creams, if not serving right away, then you might want to take the ice cream out of the freezer for a few minutes before serving so it is softer and easier to scoop.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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