The Best Easy Vegan Matcha Ice Cream
This easy vegan matcha ice cream is silky, vibrant, and utterly irresistible. Made with whole, plant-based ingredients like raw cashews, creamy coconut milk, and ceremonial grade matcha powder, it’s naturally sweetened with Medjool dates (and optional tapioca syrup) for a velvety texture and an intense green tea flavor—vegan, gluten-free, refined sugar-free, and incredibly simple to whip up!
Equipment
- 1 ice cream container
Ingredients
- 1 ¼ cup medjool dates packed
- 1 cup raw cashews
- 2 cups water
- ¼ cup tapioca syrup optional but recommended - can sub with a liquid sweetener for a sweeter ice cream
- 1 13.5 can full-fat coconut milk or cream for extra richness
- 2 teaspoons vanilla extract
- 1-3 tablespoons matcha powder based on desired taste - the more you add, the more bitter the ice cream will be - I recommend a high-quality matcha like Anima Mundi
Instructions
Soak Overnight
- In a container, combine the cashews and Medjool dates with 2 cups of water. Cover and refrigerate overnight to soften. This ensures a smooth, creamy base when blended.
Blend
- The next day, add the soaked cashews and dates along with the soaking water to a high-speed blender. Add the coconut milk, tapioca syrup, vanilla extract, and your desired amount of matcha powder. Blend on high until completely smooth and creamy.
Churn in Ice Cream Maker
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until thick and creamy.
Freeze
- Transfer the churned ice cream to a lidded freezer-safe container. Smooth the top and freeze for 2–4 hours until firm enough to scoop.
Serve
- Let sit at room temp for 5–10 minutes before serving. Scoop and enjoy as is, or top with coconut flakes, extra matcha, or cacao nibs.
Tried this recipe?Let us know how it was!