This Dairy-Free Matcha Ice Cream is so creamy and smooth that no one would guess it’s healthy! 

This post is sponsored by my friends at Vitamix! As always, all opinions are my own!  

I could eat ice cream every day. Rain or shine. Winter or summer. I am always in the mood for a scoop {or five}.

I usually opt for something loaded with chocolate and peanut butter, but this Dairy-Free Matcha Ice Cream has won a special place in my heart. It is ultra-creamy and so irresistibly silky smooth, that no one would ever guess that it’s healthy!

That’s right, this special treat totally dairy-free and it’s paleo & vegan-friendly! Not only that, but matcha is packed with antioxidants, boosts metabolism and energy AND is a natural mood enhancer. So basically what I’m say is…#icecreamforbreakfast.

This Dairy-Free Matcha Ice Cream is another treat I whip up in my Vitamix! Do you see that copper beauty down there?! Oh my word it is so gorgeous that the moment I took it out of the box I fell in love. Right now, on the Vitamix website you can get $50 off the A3500 copper machine! Trust me, you’ll want to keep this bombshell on display in your kitchen at all times it’s just that amazing!

No matter what model of Vitamix you own, you will want to make this Dairy-Free Matcha Ice cream over and over again!

How to make Matcha Ice Cream

This recipe is super simple to make {as you can see in the video below} but I do have a few notes on some common ice cream questions!

The base doesn’t need to be chilled. One of the beautiful things about this recipe is that the base does not have to be chilled! As long as you don’t over-blend {i.e. don’t make the base warm in the Vitamix}, you simply pour the mixture from the blender directly into an ice cream maker.

What if I don’t have an ice cream maker? 

 The most common question I get is, “How can I make this if I do not have an ice cream maker.” I just have to say that I believe that an ice cream maker is an absolute must-have in the kitchen. I adore ice cream, but me and dairy are not “simpatico.” I save SO much money making my own dairy-free ice cream at home, that it has more than paid for itself! However, if you do not have an ice cream maker, this is what you can do:

1. After the mixture is blended, pour it into silicone ice cube trays (or regular trays) and place in the freezer until solid (about 1-2 hours).
2. Place the frozen ice cream cubes back into the container of your Vitamix and blend until an ice cream texture is achieved. You may need to add a touch more non-dairy milk to get the blending process started. Eat immediately or put it in an airtight container in the freezer to save for later.

Dairy-Free Matcha Ice Cream: Substitutions 

This ice cream turns out the best if you follow the recipe exactly as written, however here are a few possible substitutions.

• Coconut cream. It is EXTREMELY important that you choose a variety of coconut cream that does not have any strange stabilizers or artificial ingredients. The brands I have used and recommend are, Thai Kitchen, Sprouts, and Trader Joe’s. I always opt for an organic variety if it is available!  Full-fat coconut milk may be used in this recipe, however the ice cream will not turn out as creamy. I do not recommend using any other non-dairy milks.
• Honey. For a vegan version, use a liquid sweetener such as maple syrup, agave, brown rice syrup. etc.
• Granulated sugar. I use organic cane sugar, but any granulated sugar works well in this recipe. To make it paleo, use coconut sugar.
• Cashew butter. I love the cashew butter in this recipe. In my opinion, it is the least “nutty” tasting of the nut butters, and therefore is virtually undetectable in this recipe. The only thing it does is impart an ultra-creamy texture. You may substitute almond butter if you don’t have cashew butter on hand, but the ice cream will have a slightly nuttier flavor!

Watch the video! 

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5 from 1 vote

Print

Paleo Matcha Ice Cream

This Dairy-Free Matcha Ice Cream is so creamy and smooth that no one would guess it's healthy! 

Course Dessert

Cuisine American, asian, Japanese

Keyword dairy-free ice cream, healthy ice cream, matcha ice cream, paleo ice cream

Prep Time 5 minutes

Churn time 20 minutes

Total Time 2 hours 23 minutes

Servings 6

Calories 122.8 kcal

Author Laura

Ingredients

• 1 14 oz can full-fat coconut cream
• ¼  cup  honey  vegan: use maple syrup
• 2 TBS granulated sugar paleo: use coconut sugar
• ¼  cup  cashew butter
• ½ tsp matcha green tea powder
• ¼  tsp  sea salt
• 1  tsp  pure vanilla extract

Instructions

1. Place coconut cream, honey, sugar and cashew butter into the container of your Vitamix blender in the order listed.
2. Blend on high for 30 seconds, or until the mixture is smooth.
3. Add matcha powder, sea salt, and vanilla extract and blend until smooth, about 30-60 seconds.
4. Turn on your ice cream maker.
5. Pour mixture directly from the Vitamix into the ice cream maker while it is rotating.
6. Let the ice cream churn for about 20-25 minutes, until it becomes a firm ball or the ice cream maker stops rotating.
7. Transfer to an airtight, freezer-friendly container and freeze for at least 2 hours, or until completely frozen.
8. Makes about 1 pint of ice cream.

Nutrition Facts

Paleo Matcha Ice Cream

Amount Per Serving

Calories 122.8 Calories from Fat 67

% Daily Value*

Total Fat 7.4g 11%

Potassium 50mg 1%

Total Carbohydrates 12.8g 4%

Dietary Fiber 0.2g 1%

Sugars 10.5g

Protein 1.6g 3%

Iron 2.5%

* Percent Daily Values are based on a 2000 calorie diet.

Go ahead and top this Dairy-Free Matcha Ice Cream with whatever your heart desires! I added some raw cocoa nibs! However, chocolate chips, a dairy-free hot fudge sauce, or a dollop of dairy-free whipped cream are all excellent choices! Or enjoy the beauty of simplicity and eat it all on it’s own!

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