This vegan matcha ice cream is so creamy with a bold green tea flavor! Raw cashews and coconut cream create the perfect creamy base for this dairy-free ice cream!
Vegan Matcha Ice Cream
If you're vegan or you live a dairy-free lifestyle, chances are you've got some raw cashews either in your pantry, in the freezer, or soaking in water in the fridge! They're so versatile and add an amazing creaminess to dairy-free dishes and desserts! And they're perfect in ice cream!
Since going dairy-free, I've had some delicious dairy-free and vegan ice cream, but vegan matcha ice cream is so hard to come by! So why not just make it yourself?
Although this vegan matcha ice cream recipe has a cashew and coconut base, the matcha flavor is bold and strong so you won't taste the cashews or coconut!
Here are the key ingredients you'll need to make this dairy-free matcha ice cream:
Raw cashews - For this recipe, you'll need raw cashews that have been soaked overnight in water, for ultimate creaminess! If you're short on time or you forgot to soak them overnight, you can soak them in boiling water for 20 minutes.
Coconut cream - Coconut cream is going to add to the creamy texture thanks to its high fat content.
Matcha powder - It's truly unfortunate but true: you get what you pay for. Ceremonial grade matcha will get you the best flavor and aroma, but it can get pricey, so choose the highest quality matcha you can afford!
What is magic shell?
If you want a delicious topping for your vegan matcha ice cream, make some magic shell! It's a chocolate sauce that solidifies when poured onto ice cream. It's super fun to crack it using your spoon and adds a delicious crunch to your creamy dessert!
It only takes two ingredients: chocolate and coconut oil!
Can I make ice cream without an ice cream machine?
Well, yes and no.
Ideally, you would make this in an ice cream machine. Using a machine creates a creamier texture because it creates smaller ice crystals than if you didn't use an ice cream machine.
That said, you can make this recipe without an ice cream machine. It just won't be nearly as creamy. And it's going to take 3-5 hours of intermittent mixing.
How to make this recipe without an ice cream machine
Add all the ingredients to a high-powered blender (I currently use a Blendtec). Blend until a smooth mixture forms.
Pour the filling into a bowl and place it in the freezer. Take it out every 30 to 40 minutes and use a hand mixer to beat the filling before putting it back in the freezer. Continue for about 3 to 5 hours.
It won't be as creamy as using an ice cream machine, but it'll do.
More matcha recipes to try!
- Matcha Cupcakes with White Chocolate Frosting
- Matcha Financiers - almond cake bites
- Fudgy Matcha Oreo Blondies
- Vegan Matcha Tiramisu
- Matcha Christmas Tree Cookies
Vegan Matcha Ice Cream
Matcha ice cream
- 1 cup (165g) raw cashews, soaked in water overnight
- 1⅓ cup (320g) coconut cream (this is the amount of cream I was able to get from my can of full fat coconut milk)
- ½ cup +2 tablespoons (82.5g) sugar
- ⅛ teaspoon salt
- 2½ tablespoons matcha powder
- 7 oz (200g) bittersweet chocolate, melted
- 2 tablespoons coconut oil
Matcha ice cream
- Add all the ingredients into a high power blender, and blend until very smooth.
- If using an ice cream machine, pour the filling into the machine (that's been chilled overnight) and churn for 25 minutes. Pour the matcha ice cream into a freezer safe container and freeze until firm.
- If you're NOT using an ice cream machine, pour the filling into a bowl and place it in the freezer. Take it out every 30 to 40 minutes and use a hand mixer to beat the filling, and put it back in the freezer. Continue for about 3-5 hours, or until frozen.
- Combine the coconut oil and melted chocolate and stir until the coconut oil is melted and smooth. Cool slightly and pour as much as you like on your ice cream.
Thanks Rita! Matcha is one of my favorite ice cream flavors 🙂
Jhuls | The Not So Creative Cook says
If only you could tag your husband in this post, he might be generous enough to get you that machine. Lol.
The ice cream looks so amazing, Ai! The color is perfect and I am sure it's delish, too! Happy Fiesta Friday & thanks for sharing!
Hi Jhuls! So glad you're back and feeling better!
I should've started dropping hints earlier since our anniversary is on Wednesday haha.
Happy Fiesta Friday!!
This looks yummy! Thank you for sharing with us over at Fiesta Friday!
Thanks Antonia! Happy Fiesta Friday!
Hi! Can I use the entire can of coconut milk (full fat) or just use the cream portion from the can? And after the 3 hours of intermittent hand-mixing, do you recommend pouring the mixture into a loaf pan or keep in the bowl it was mixed in? Thank you!
Hi MJ! I would stick to just using the cream. I poured mine into a loaf pan to save space in my crowded freezer, but the bowl you used to mix should be fine if you have lots of space 😉