Vegan Matcha Ice Cream Recipe Easy, Creamy Green Tea

I’ve always loved the rich, earthy taste of matcha green tea and the creamy texture of ice cream. So, I found a perfect combination of both in vegan matcha ice cream! Making it at home has been a delightful adventure. Crafting a dessert that’s not only indulgent but also plant-based.

Whether you’re vegan or just looking to cut down on dairy, this recipe is a wonderful way to enjoy a classic favorite with a twist.

The creamy base of this ice cream is typically derived from coconut milk and coconut cream. They provide a silky texture and a hint of tropical flavor. Sweetness can be adjusted using your choice of sugar or a syrup like golden or maple. The matcha powder offers that distinctive green tea flavor that’s both refreshing and soothing.

The process of making vegan matcha ice cream is surprisingly straightforward. And the satisfaction of enjoying a homemade batch is immense.

Key Takeaways

• Crafting vegan matcha ice cream is a delightful way to enjoy a creamy, plant-based dessert.
• A combination of coconut milk and cream, along with matcha, results in a rich and earthy flavor.
• Homemade ice cream is simple to prepare, even offering variations if you don’t own an ice cream maker.

Ingredients Overview

In crafting my vegan matcha ice cream, I focus on a few primary ingredients that will make the dessert both flavorsome and true to its vegan roots. Here’s the breakdown:

Selecting Your Matcha

For the best flavor and color, I opt for ceremonial-grade matcha. It’s vibrant green and has a delicate taste that’s perfect for ice cream.

Culinary-grade matcha is also an option, especially if you’re on a budget, but it tends to be less vibrant.

Choice of Plant-Based Milks

I usually reach for coconut milk or coconut cream due to their creamy textures, which are ideal for a rich vegan ice cream base.

However, a variety of other plant-based milks like almond, soy, and oat milk offer different levels of creaminess. And they can cater to nut-free or gluten-free needs.

Sweeteners and Flavorings

Maple syrup and agave syrup are my go-to natural sweeteners. They bring a subtle sweetness without overwhelming the matcha’s nuanced flavor.

A dash of vanilla extract and a pinch of salt can further enhance the ice cream, rounding out the overall taste profile.

Equipment and Preparation

Before we dive into actually creating our vegan matcha ice cream, we need to talk about the gear you’ll need and the initial steps to take.

Whether you’re churning with an ice cream maker or going no-churn, the right equipment and proper prep will make the whole process a breeze.

Using an Ice Cream Maker

When I want a creamy, dreamy texture that rivals store-bought ice cream, I turn to my trusty ice cream maker.

I start by making sure my ice cream bowl is completely frozen. It usually needs a solid 24 hours in the freezer.

I’ve found that the key here is to chill your ice cream mixture as well. After preparing the mix, I like to let it rest in the fridge to ensure it’s thoroughly cool before pouring it into the ice cream maker.

• Freeze the bowl: At least 24 hours before churning.
• Chill the mixture: Aim for 1-2 hours in the refrigerator.

No-Churn Alternatives

No ice cream machine? No problem! I’ve become a fan of the no-churn method, utilizing my blender or food processor to make things simple.

The trick to perfect no-churn vegan matcha ice cream is frozen bananas. These are blended until smooth to help aerate our ice cream.

Then, I pour the concoction into a freezer-safe container and give it a good stir every hour to prevent ice crystals from forming.

• Blend the base: Use a high-powered blender or food processor.
• Freeze and stir: Transfer to a freezer-safe container and stir hourly for the first 4 hours.

Step-by-Step Instructions

Making my own vegan matcha ice cream at home is a joy, especially when I’m craving something creamy and refreshing. Here’s how I whip up this homemade frozen delight:

First, I gather all my ingredients:

• 1 14-ounce can of full-fat coconut milk
• 1 14-ounce can of coconut cream
• 3/4 cup of sugar
• 1 tbsp of arrowroot powder
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract

Now onto the fun part!

1. Mix the arrowroot powder with 2 tablespoons of coconut milk to create a slurry. This helps the ice cream reach a thick and creamy texture.
2. In a saucepan, I combine the rest of the coconut milk, coconut cream, and sugar. I warm this over medium heat until the sugar dissolves.
3. I then add in the arrowroot mixture and stir constantly for about a minute. It starts thickening up and that’s when I know it’s time to take it off the heat.
4. For that vibrant green and distinctive flavor, I whisk in the matcha powder along with the vanilla extract.
5. Patience is key—I let the mixture cool down then chill it in the fridge for at least 4 hours, which ensures it freezes well later on.
6. Once chilled, I pour the mix into my ice cream maker and churn it according to the manufacturer’s instructions. I’m always amazed at how this turns into creamy, dairy-free ice cream.
7. For a soft serve texture, I serve it right away. If I prefer a firmer consistency, I transfer it to a freezer-safe container and freeze it until it’s the desired consistency.

Frequently Asked Questions

When it comes to making delicious vegan matcha ice cream, every detail counts—from the type of milk you use to the way you mix in the matcha. Let’s dive into some common questions that might pop up in your ice cream making journey.

How do I make vegan matcha ice cream at home?

I always start by whisking together my plant-based milk, sweetener, and matcha powder until it’s smooth. Then I add in the coconut cream for richness before chilling the mixture. Once it’s cool, I churn it in an ice cream maker or use the freeze-and-stir method to get that perfect creamy texture. Recipes like the one from Loving It Vegan offer a step-by-step guide on how to achieve this at home.

Can I use almond milk for vegan matcha ice cream?

Sure, you can use almond milk as an alternative to other plant-based milks. Just keep in mind that it might not be as creamy as using full-fat coconut milk, but it will still work. I find blending in a bit of coconut cream or cashew cream helps maintain the creaminess you’re after.

What’s the best sweetener to use in vegan matcha ice cream?

I personally prefer using a liquid sweetener like agave or maple syrup because it blends easily into the mixture. If you want to stick with a granulated sweetener, coconut sugar is a great option, as it also adds a bit of a caramel-like flavor to the ice cream. The Daring Kitchen mentions using your favored sweetener to taste.

How can I get my vegan matcha ice cream to be creamy without dairy?

The secret to creamy dairy-free ice cream is using high-fat plant-based ingredients. I typically go for canned coconut milk or coconut cream because they provide the right texture and consistency. Cashew nuts, soaked and blended, also make for a great base that’s naturally creamy.

Are there any specific brands of matcha that are best for ice cream?

From my experience, ceremonial grade matcha works best because it has a vibrant color and a delicate flavor that doesn’t get lost in the ice cream. While brand preferences can vary, it’s essential to look for high-quality, pure matcha powder without added sugar or fillers.

What toppings go well with vegan matcha ice cream?

My go-to toppings for vegan matcha ice cream are fresh berries, coconut flakes, or vegan dark chocolate shavings.

For a bit of crunch, you can’t go wrong with some chopped nuts or granola. Experiment with different toppings to find your perfect match.