Dairy-Free Matcha Ice Cream
Posted Mar 12, 2018, Updated May 30, 2024
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This dairy-free matcha ice cream is easy to make with 7 ingredients. It’s rich and creamy with a delicious matcha flavor.
I could eat ice cream every day. Rain or shine. Winter or summer. I am always in the mood for ice cream.
I usually opt for something loaded with chocolate and peanut butter, but this dairy-free matcha ice cream ranks high up there too. 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 is dairy-free, 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, go ahead and eat this matcha ice cream for breakfast!
Dairy-Free Matcha Ice Cream: Ingredient Substitutions
- Coconut cream. It is important that you choose a variety of coconut cream that does not have any stabilizers or artificial ingredients. The brands I have used and recommend are, Thai Kitchen 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. 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. organic cane sugar, coconut sugar, or additional honey are all good substitutes.
- Cashew butter. I love the cashew butter in this recipe. In my opinion, it is the least “nutty” tasting of the nut butters and it’s very creamy. You may substitute almond butter if you don’t have cashew butter on hand, but the ice cream will have a slightly almond flavor.
How to Make Matcha Ice Cream
This recipe is very simple, as you will see as we walk through how to make it!
Begin by putting all the ingredients in the order listed in the recipe card in the container of a high powered blender (I recommend Vitamix).
Then, blend until the mixture is smooth – around 30 seconds. Don’t over-blend or the mixer will get warm.
The ice cream mixture doesn’t need to be chilled. One of the convenient things about this recipe is that the ice cream mixture does not have to be chilled in the refrigerator before churning.
So, pour the mixture from the blending container into your ice cream maker (the base of the ice cream maker must be frozen). Churn the dairy free matcha ice cream until it is firm or the maker stops moving.
Freeze
Then, transfer the ice cream to a container and freeze for at least 2 hours, or until completely frozen.
Store
You can store the dairy free matcha ice cream in an airtight container in the freezer for up to 2 months.
Serve
Top this vegan matcha ice cream with a wide variety of toppings. I added some raw cocoa nibs, however, chocolate chips, a dairy-free hot fudge sauce, drizzle of almond butter, or a dollop of dairy-free whipped cream are all excellent choices.
You may need to remove the ice cream from the freeze and let it sit at room temperature for a few minutes to soften enough to scoop and serve.
Dairy-Free Matcha Ice Cream Recipe FAQs
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.
Every major store carries Matcha, especially health food stores. I buy my online: organic matcha.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Dairy-Free Matcha Ice Cream
Equipment
Ingredients
- 14 ounces full-fat coconut cream
- ¼ cup honey
- 2 Tablespoons granulated sugar
- ¼ cup cashew butter
- ½ teaspoon matcha green tea powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Place all the ingredients in the order listed in the container of a high-powered blender.
- Blend on high for 30 to 60 seconds, or until the mixture is smooth.
- Turn on an ice cream maker.
- Pour the matcha ice cream mixture from the Vitamix into the moving ice cream maker.
- Churn the ice cream for 20-25 minutes, or until it becomes a firm ball or the ice cream maker stops rotating.
- Transfer to an airtight, freezer-friendly container and freeze for at least 2 hours, or until completely frozen.
Video
Notes
- Coconut cream. It is important that you choose a variety of coconut cream that does not have any stabilizers or artificial ingredients. The brands I have used and recommend are, Thai Kitchen 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. 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. organic cane sugar, coconut sugar, or additional honey are all good substitutes.
- Cashew butter. I love the cashew butter in this recipe. In my opinion, it is the least “nutty” tasting of the nut butters and it’s very creamy. You may substitute almond butter if you don’t have cashew butter on hand, but the ice cream will have a slightly almond flavor.
- 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).
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t tried this but will soon! I do want to add that the calorie count per serving is actually 296 calories per serving. Otherwise it looks like a really tasty treat!
Super easy and delish. I added dark chocolate chips at the end.
Love the addition of chocolate chips! YUM!
I just made this ice cream recipe and it is absolutely DELICIOUS! Thank you so much! 🙂
I added 1 1/2 tsp of matcha powder because I really like the taste 😉
I’m so glad you enjoyed it Ariane! <3
Wow, that looks really good. My kids definitely would love this recipe. I can’t wait make it for them.
You definitely dispelled my misconception that dairy free ice cream couldn’t be creamy with all of your dairy free icecreams. It’s soooo creamy and just a beautiful shade of green. And I love the idea of making it in the blender if you don’t have the ice cream maker. And I could totally eat ice cream every day.