Imagine a scoop of vibrant jade-green ice cream so silky and rich, you'd never guess it's completely dairy-free. This vegan matcha ice cream delivers that earthy, slightly sweet matcha flavor with a creamy mouthfeel that rivals any traditional version. Ready in about 30 minutes of hands-on time (plus chilling), it's the plant-based dessert your summer needs.
Working from a base recipe? Start with the Matcha Ice Cream Recipe and use this guide as your dairy-free conversion handbook.
Jump to:
A Personal Note from My Kitchen
Last spring, my sister Mia announced she was going fully plant-based, and suddenly our weekly ice cream nights became a creative challenge. I'd been making my classic dairy version for years, but watching her sip on store-bought vegan options that tasted like frozen coconut water? That just wouldn't do.
So I spent three weekends testing batch after batch in my little kitchen. The first attempt was icy and weirdly grainy (Mia was polite, but I could tell). The second one tasted like coconut with a whisper of matcha. By round four, I cracked it. The trick wasn't just swapping milk for coconut, it was about balancing fats, picking the right matcha, and treating the base like the precious thing it is.
My nephew Theo, who's seven and brutally honest, took one bite and said, "This tastes like a green cloud." I'll take it. Now this recipe is my go-to whenever Mia visits, and honestly? I prefer it to the dairy version on hot afternoons.
Why You'll Love This Vegan Matcha Ice Cream
- Naturally creamy without dairy: Full-fat coconut milk and cashews create that luxurious texture you crave
- Beginner-friendly: No fancy techniques required, just a blender and an ice cream maker
- Vibrant color and flavor: Real ceremonial-grade matcha gives you that gorgeous jade hue
- Allergy-friendly options: Easy to make nut-free or refined-sugar-free with simple swaps
- Make-ahead magic: Tastes even better after a night in the freezer
- No weird aftertaste: Trust me, I tested the bad versions so you don't have to
Choosing Your Plant-Based Base
The base is everything when it comes to dairy-free matcha ice cream. Get this wrong, and you'll end up with something more like an icy granita than a creamy scoop. Here's what I learned through embarrassing trial and error.
- Full-fat coconut milk is my gold standard. The fat content (around 17-22% in canned varieties) creates that smooth, lick-the-spoon mouthfeel. Don't even think about using lite coconut milk here. I tried it once, and the result was sad.
- Cashew cream brings a neutral richness that lets the matcha flavor shine. Soak raw cashews in hot water for 30 minutes, then blend until silky. This is my secret weapon for keeping the coconut flavor from overpowering everything.
- The hybrid approach is what I landed on after all that testing. Mixing coconut milk and cashew cream gives you the best of both worlds: deep creaminess without screaming "tropical."
Vegan Matcha Ice Cream Ingredients
Check the recipe card below for complete measurements. Here's what you'll need:
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 3-4 tablespoons ceremonial-grade matcha powder (sifted, this matters!)
- ¾ cup pure maple syrup or agave nectar
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon vodka (optional, but keeps texture scoopable)
- Pinch of fine sea salt
Substitution notes:
- Maple syrup can be swapped for agave or coconut nectar (avoid honey for vegan)
- Cashews can be replaced with macadamia nuts for a richer flavor
- For nut-free, use 1.5 cans of coconut cream instead of cashews
How to Make Vegan Matcha Ice Cream
Step 1: Prep Your Cashews and Equipment
Soak your raw cashews in just-boiled water for 30 minutes. While they soften, pop your ice cream maker bowl into the freezer (if it's not already there, like mine usually is). Sift your matcha powder into a small bowl. DON'T SKIP THE SIFTING. I learned this the hard way when my first batch had little green clumps that refused to dissolve. Tragic.
Step 2: Blend the Base
Drain those cashews and toss them into a high-speed blender with one can of coconut milk. Blend on high for about 90 seconds until completely smooth (no graininess at all). Run your finger across a spoonful, if you feel any grit, keep blending.
Step 3: Whisk in the Matcha
In a saucepan over medium-low heat, warm the second can of coconut milk until it's just steamy (not boiling). Slowly whisk in the sifted matcha powder, a spoonful at a time. The smell at this stage? Pure heaven. Earthy, grassy, slightly sweet.
Step 4: Combine and Thicken
In a small cup, mix the cornstarch with 2 tablespoons of cold water until smooth. Whisk this slurry into the warm matcha mixture and cook for 2-3 minutes until it thickens slightly (like thin cream). Remove from heat, then whisk in the cashew-coconut blend, maple syrup, vanilla, vodka if using, and salt.
Step 5: Chill Thoroughly
Pour the base into a container, cover, and refrigerate for AT LEAST 4 hours, ideally overnight. This is non-negotiable. A warm base equals icy ice cream, every single time.
Step 6: Churn
Pour the cold base into your ice cream maker and churn according to manufacturer's instructions (usually 20-25 minutes). It should reach soft-serve consistency.
Step 7: Final Freeze
Transfer to a loaf pan or freezer-safe container, smooth the top, and press a piece of parchment directly onto the surface. Freeze for at least 4 hours for proper scooping texture.
Storage and Reheating
- This vegan matcha ice cream keeps beautifully in an airtight freezer-safe container for up to 2 weeks. After that, the texture starts to suffer (though my husband would argue it never lasts that long around here).
- For best texture, store in a shallow container rather than a deep one. If it gets too firm, let it sit at room temperature for 5-10 minutes before scooping. The vodka trick really helps here, by the way.
- A little tip I picked up: place a piece of parchment paper directly on the ice cream surface before sealing the lid. This prevents those weird ice crystals from forming on top.
Pro Tips for the Best Vegan Matcha Ice Cream
- Buy quality matcha. This is where most homemade vegan ice creams fail. Cheap culinary matcha tastes bitter and gives you a sad olive color. Spend a bit more on ceremonial-grade, your tongue will thank you.
- Cold ingredients matter. Refrigerate your coconut milk overnight. A cold base churns into smoother ice cream every time.
- Have you tried adding a touch of vegetable glycerin? Just a teaspoon keeps your ice cream scoopable straight from the freezer, no waiting around.
- Toast some black sesame seeds for the most stunning color contrast and nutty flavor pop.
- Don't over-churn. Once it looks like soft-serve, stop. Over-churning gives you a buttery, separated mess.
Creative Variations
- Matcha mochi swirl: Fold in small pieces of soft mochi during the last minute of churning
- White chocolate chunk: Add chopped vegan white chocolate for sweet bursts
- Mint matcha fusion: Add ½ teaspoon peppermint extract for a refreshing twist
- Red bean ribbon: Layer sweet anko paste between scoops in the final container
FAQ
This happens because plant-based bases lack the natural emulsifiers found in dairy. Adding 1 tablespoon of vodka or vegetable glycerin to the base lowers the freezing point just enough to keep your ice cream scoopable. The vodka taste totally disappears, I promise. You can also let it sit at room temperature for 5-10 minutes before scooping.
Absolutely! Pour your chilled base into a shallow metal pan and freeze. Every 30 minutes for the first 3 hours, scrape and stir the mixture vigorously with a fork. This breaks up ice crystals and creates a creamy texture. It's more work, but totally doable. Some vegan ice cream tips suggest using a food processor for extra smoothness once it's mostly frozen.
For the most vibrant green color and balanced flavor, ceremonial-grade matcha is worth the splurge. Culinary-grade works in a pinch, but it tends to be more bitter and less colorful. Look for matcha from Uji or Nishio regions in Japan for the best quality. Your finished coconut milk matcha ice cream will only be as good as the matcha you start with.
Yes, but with caution. Sugar (or maple syrup) does more than sweeten, it lowers the freezing point and keeps your ice cream from turning into a green ice block. I'd recommend reducing by no more than 25%. If you want it less sweet, try adding a bit more matcha for that pleasant earthy bitterness instead.
Recipes You May Like
- Classic Matcha Ice Cream Recipe - The traditional dairy version with all my matcha sourcing tips
- Sugar-Free Ice Cream - Another guilt-free frozen treat for special diets
- Almond Ice Cream - A nutty, creamy alternative perfect for ice cream lovers
Final Thoughts
This vegan matcha ice cream has become one of my most-requested recipes, and for good reason. It's proof that dairy-free desserts can be every bit as luxurious as their traditional counterparts, you just need the right techniques and quality ingredients. The creamy texture, the gorgeous green color, that earthy matcha flavor balanced with subtle sweetness... it's pure magic.
Whether you're plant-based by choice or just curious to try something new, I genuinely think you'll fall for this one. Make a batch this weekend, share it with someone you love, and let me know how it turns out in the comments below.
Don't forget to save this recipe to your Pinterest board so you can come back to it whenever the craving hits!
Happy scooping,
Sophie
Comments
No Comments