Dairy-Free Matcha Ice Cream
Posted Mar 12, 2018, Updated May 08, 2023
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This dairy-free matcha ice cream is so creamy and smooth that no one would guess it’s healthy (paleo & vegan)! It’s easy to make with with 7 ingredients!
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!
How to make Matcha Ice Cream
This recipe is easy to make but I do have a few notes on some common ice cream questions!
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.
As long as you don’t over-blend (i.e. don’t make the base warm in the Vitamix), you pour the mixture from the blender directly into an ice cream maker.
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.
Freeze/store
Once the ice cream is churned it needs to be stored in an airtight container in the freezer to harden completely. It stays fresh 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.
Dairy-Free Matcha Ice Cream: Ingredient 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 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. 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. 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 almond flavor.
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Dairy-Free Matcha Ice Cream (Paleo & Vegan)
Equipment
Ingredients
- 14 oz 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
- Place coconut cream, honey, sugar and cashew butter into the container of your Vitamix blender in the order listed.
- Blend on high for 30 seconds, or until the mixture is smooth.
- Add matcha powder, sea salt, and vanilla extract and blend until smooth, about 30-60 seconds.
- Turn on your ice cream maker.
- Pour mixture directly from the Vitamix into the ice cream maker while it is rotating.
- Let the ice cream churn for about 20-25 minutes, 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.
- Makes about 1 pint of ice cream.
Video
Notes
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. 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. 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 almond flavor.
Freeze/store
Store the ice cream in an airtight container in the freezer for up to 2 months.To make without an ice cream maker:
- 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.
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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.