Vegan Matcha Ice Cream
Say hello to the creamiest, dreamiest vegan matcha ice cream you’ll ever make at home! It’s perfectly sweet, full of matcha flavor, and sprinkled with chocolate chips—because chocolate always says yes to ice cream. No dairy, no fuss, just freezer-friendly happiness by the scoopful.
Servings: 6
Calories: 463kcal
Equipment
Ingredients
- 2 cans coconut milk use full-fat for best results
- 5 tablespoons sugar
- 7 tablespoons agave nectar or maple syrup
- 3 tablespoons matcha powder
- ⅛ teaspoon salt
- ½ cup chocolate chips roughly chopped (or mini vegan chocolate chips)
Instructions
- Advance Prep: Freeze the ice cream maker bowl for at least 24 hours before beginning (or follow ice cream maker directions). This is an essential step for getting the right ice cream consistency!
- In a blender, add the coconut milk, sugar, agave nectar, matcha powder, and salt and blend until completely smooth. Pour into a bowl, cover, and place in the fridge for at least 1 hour to chill (longer is fine too).
- Set up your ice cream maker with the fully-frozen canister, turn it on, and gently pour in the chilled matcha mixture. Allow ice cream maker to run until the matcha mixture turns from liquid to thick soft serve. This usually takes about 10-15 minutes, but look for visual signs of readiness and follow your ice cream maker’s instructions as the time can vary significantly.
- As soon as the ice cream maker is done, using a spatula, quickly scoop all the soft ice cream into a storage container and gently fold in the chocolate. The ice cream will be very soft (similar to soft serve) and will melt quickly, so work fast and cover and transfer to the freezer as soon as you’re done!
- Allow to chill in the freezer for at least 4 hours (or overnight) before enjoying!
Notes
- Container Matters: Store leftover matcha ice cream in a freezer-safe container with a tight-fitting lid to minimize ice crystals and keep the texture silky smooth.
- Shelf Life: Properly stored, your ice cream will stay delicious for about 2-6 months—though we doubt it’ll stick around that long!
- Mini-Treat Hack: For easy snacking, freeze leftovers in a covered ice cube tray to create adorable, bite-sized portions.
- Perfect Scooping: Allow your matcha ice cream to soften at room temperature for 5–10 minutes before scooping to get that ideal, creamy texture.
- Freezer Burn Protection: Press a piece of parchment or wax paper directly onto the ice cream’s surface before sealing your container; this helps keep ice crystals at bay.
- Prep Ahead: Remember to keep your ice cream maker bowl permanently stored in your freezer, so you’re always ready when cravings strike!
Nutrition
Calories: 463kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 281mg | Fiber: 1g | Sugar: 34g | Vitamin A: 375IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 7mg