Vegan matcha ice cream is light, flavorful, and delicious! It is super easy to make and the results are super delicious!
Matcha is all the rage right now, I even have multiple recipes using it such as Vegan Matcha Cookies and Vegan Matcha Pound Cake!
You can make this green tea ice cream to eat right along with your cake or cookies for a tasty and healthy treat.
I grew up with my Mom making us vegan ice cream all the time! We were obsessed.
One thing you need to know is that you do need an ice cream maker for this recipe. They are a one-time investment and there are plenty of affordable Ice Cream Makers on Amazon or at your local store so you don’t have to break the bank!
This is the exact one that I use and my family has been using for our whole life! It is super easy to learn how to use and fuss-free.
One thing I love about this vegan matcha ice cream is that it uses only a few ingredients and whips up easily so if you are a beginner at making your own ice cream, it shouldn’t be too hard to master.
I also don’t require any raw cashews or coconut milk, as I don’t use either myself! This recipe uses just thick non-dairy milk that you may have on hand as I like to make recipes easy and accessible to all.
I hope that you enjoy making this vegan green tea ice cream and serving it to all of your friends and family as much as I do!
Where To Buy Your Matcha
In case you didn’t know, matcha is kind of expensive, so just a warning so you know what you are getting into! That being said, it lasts a long time which is good.
That is okay though, you will want good quality matcha in order to make this vegan matcha ice cream healthy and delicious.
When choosing your matcha powder, you want to make sure that you are buying culinary-grade powder and not the kind meant for other uses.
You may be able to find matcha at your local grocery store and certainly at your local health food store. If you have an Asian market nearby, you can find good quality matcha there too.
My local Walmart Supercenter actually carries some pretty decent matcha so you may want to look at yours!
If you can’t find any locally, you can easily order it online! Two brands I love are Organic Jade Leaf Matcha Powder and Kiss Me Organics Matcha Green Tea Powder.
Both of these are organic and culinary-grade and perfect for baking this green tea ice cream.
What Kind Of Non-Dairy Milk To Use
You can use any thick plant-based milk! I do not require coconut cream as it is a product I don’t enjoy cooking with, in many instances, because of the coconut flavor.
That being said, you can 100% use coconut cream if that is what you like!
Any thick non-dairy milks work well for making this vegan matcha ice cream recipe so you can play with the flavors and use whatever you have on hand.
Thick plant-based milks that I love are: oat milk, almond milk, flax milk, cashew milk and more.
I recommend staying away from thinner and watery non-dairy milks such as rice milk.
If you are looking to make your matcha ice cream nut-free, just go for a nut-free milk that is also creamy and thick such as oat milk or flax milk and you are good to go!
How To Make Vegan Matcha Ice Cream
As I said above, making vegan green tea ice cream is super easy to do! All you need is a few ingredients and an Ice Cream Maker!
I know you may not have an ice cream maker, but I promise it is worth getting because you can easily customize vegan ice cream recipes for different flavors and it is way cheaper than buying vegan ice cream from the store.
First you are going to combine arrowroot/cornstarch with 1/2 cup of non-dairy milk and whisk in a bowl until it is smooth. You will set this aside while you work on the rest.
This helps thicken the vegan matcha ice cream without changing the flavor!
Next, in a medium pan on the stove, combine non-dairy milk with the sugar and stir until it is dissolved.
I use granulated sugar, but you could also use maple syrup or agave, depending on your preferences!
Once the sugar or sweetener is dissolved and incorporated, remove the pan from the heat and stir in the arrowroot mixture.
Stir in the matcha powder and vanilla and chill the mixture in the fridge or freezer until it is cold. This usually takes 1-2 hours.
I like to put my mixture in the freezer to flash-freeze it in 30-60 minutes as the fridge often takes longer.
Once the vegan matcha ice cream mixture is chilled, freeze it in the ice cream maker according to the manufacturer’s instructions. This is the exact ice cream maker that I use!
If you want to add in any mix-ins to your green tea ice cream, the end of the churning process is the time to do so. I often like to add in sliced nuts or chocolate chips!
When the green tea ice cream is finished churning, it is soft and ready to eat, just like soft serve ice cream. This is exactly how I like eating mine!
If you want a firmer texture, more like the kind you get at an ice cream parlor, you will want to transfer the mixture to a freezer-safe container and freeze it for 1-2 hours for the best results!
As you can see, the process is super easy, but it does take a little time to complete. The active time is minimal and the end results are really tasty!
Once you are done eating your vegan matcha ice cream, you can store it in a freezer-safe container for up to 7 days. Just make sure to let it thaw on the counter before serving because it will freeze up very hard!
Want more matcha recipes?
We have plenty of other tasty vegan matcha recipes that you may love if you enjoyed this one!
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!
5-Ingredient Vegan Matcha Ice Cream
This vegan matcha ice cream is very flavorful and delicious and uses only a few ingredients! You can prepare it in advance so all you have to do is churn and enjoy and it keeps well in the freezer. Arrowroot helps prevent ice crystals from forming and helps the matcha ice cream be thick and creamy with no added flavor.
- 2 tablespoons arrowroot powder
- 3 cups thick non-dairy milk (any kind)
- 1/2 cup sweetener (sugar or maple syrup)
- 2 teaspoons vanilla extract
- 2-4 tablespoons matcha powder (to taste)
- In a small bowl, whisk together arrowroot and 1/2 cup the non-dairy milk. Make sure that it is smooth. Set it aside to thicken.
- In a medium saucepan, combine 2 1/2 cups non-dairy milk with the sweetener and heat on low until the sweetener is dissolved. You can skip this step if you are using maple syrup and not granulated sugar.
- Add in the arrowroot mixture and stir constantly for 30-60 seconds until the mixture thickens slightly.
- Stir in the vanilla and matcha powder and whisk until combined throughout.
- Let the mixture cool in the fridge or freezer for 1-2 hours. I like cooling in the freezer because it is faster, just don't let it freeze. The goal is to chill the mixture.
- Once the vegan matcha ice cream mixture is chilled, freeze it in an ice cream maker according to the manufacturer's instructions. If you want to add mix-ins such as chocolate chips or nuts, add them in at the end of the process. This is the exact ice cream maker that I use!
- When your vegan matcha ice cream is done churning, it will be soft serve and ready to eat! If you want it to be harder or firmer, transfer the ice cream to a freezer-safe container and freeze for 1-2 hours for the best results!
Amount Per Serving Calories 110Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 87mgCarbohydrates 12gFiber 0gSugar 12gProtein 6g
Sorry for the dumb question, but am I supposed to heat the plant milk? It doesn’t say.
Yes! It is supposed to be heated to blend in with the sugar and arrowroot! I am sorry it doesn’t say I will amend ASAP! What happens when you write when you are tired!
i dont think so tbh, i make ice cream a lot
Can I use a sugar substitute to make it low carb?
Yes!! Should work fine!
Did you mean matcha in teaspoons or tablespoons? That’s a lot of matcha if it’s the latter. Just making sure, thanks!
The recipe is great! Thank you. When using maple syrup even 20ml is very sweet- a way too sweet for me. So be careful when adding that! As for the matcha, it can as well be added carefully as some matcha taste different. One more tip I used is that I blend them with a blender to make the matcha blend smoothly and added bits of soaked cashews.
Thank you for sharing!! All good additional tips!
This is such an easy recipe—I love how minimal the ingredient list is!
Thank you so much!