This simple Vegan Matcha Ice Cream is velvety, naturally sweet, and has an intensely matcha flavor. With raw cashews, Medjool dates, and full‑fat coconut milk as the base, each spoonful is a harmonious blend of healthy ingredients and green tea magic.
I've always loved how matcha brings a little zen to desserts, like my Matcha Coconut Cupcakes or Baked Vegan Matcha Cheesecake. This dairy-free ice cream is no different, and it's my go‑to when I want something indulgent yet wholesome. You get that perfect balance of soft‑serve silkiness and bold green tea flavor, all from simple ingredients.
For that authentic green tea taste, I highly recommend a high-grade matcha powder from Anima Mundi. This velvety powder boasts freshness, high quality, and flavor that no other green tea powder can match, and it makes this homemade ice cream extra special. Let's make it!
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Jump to:
- Ingredients To Make This Dairy-Free Matcha Ice Cream:
- How To Make This Matcha Coconut Ice Cream:
- Top Tips:
- Variations And Substitutions:
- Storage:
- Equipment Needed:
- Recipe FAQs:
- More Amazing Vegan Homemade Ice Cream Recipes To Try Next:
- The Best Easy Vegan Matcha Ice Cream
- Related Vegan Matcha Recipes:
- Reviews
Ingredients To Make This Dairy-Free Matcha Ice Cream:
To make this vegan matcha ice cream recipe, you'll need just a handful of simple, whole-food ingredients that you can easily get at your local grocery store. And as always, I'll leave links to my favorite products or brands if you'd like to purchase them online.
- Raw Cashews: They're soaked overnight to create a luscious, creamy ice cream base, similar to how I make my Black Sesame Ice Cream.
- Medjool Dates: They add natural sweetness and caramel notes that pair so well with matcha. They're soaked together with the cashews.
- Full Fat Coconut Milk: It creates a richness that mimics heavy cream while keeping it dairy-free. You can also use full-fat coconut cream as an alternative to coconut milk.
- Vanilla Extract: It nicely balances the taste of green tea. Don't skip it!
- Ceremonial Grade Matcha Powder: I use the one from Anima Mundi to deliver that vibrant color and authentic green tea taste. Use the extra to make my Matcha Smoothie.
- Tapioca Syrup: Although optional, I highly recommend it. It helps the ice cream stay soft and scoopable.
See the recipe card for quantities.
How To Make This Matcha Coconut Ice Cream:
Here's how to make this green tea ice cream recipe.
Churn Method:
- Soak: Soak pitted Medjool dates and raw cashews in a bowl of water for at least 4 hours, or ideally overnight. This preps your base for a silky texture.
- Blend & Chill: Add drained, soaked nuts and dates, along with their soaking water, to a high-speed blender or food processor. Also, add coconut milk, tapioca syrup, vanilla extract, and matcha powder. Blend until silky smooth. Pour the mixture into a container and refrigerate for at least 2 hours (or overnight).
- Churn: Pour the chilled base into your ice cream machine and churn until you reach a soft‑serve consistency.
- Freeze & Serve: Transfer your churned ice cream to a freezer-safe airtight container. Freeze for 2-4 hours until firm. Allow to sit at room temperature for 5-10 minutes before scooping and serving with your favorite toppings.
No Churn Method:
Follow the same steps above through Blend, then, instead of chilling and churning:
- Freeze: Instead of churning, pour the blended mixture into a freezer-safe container or loaf pan.
- Stir: Every 30-60 minutes for the first 3-4 hours, stir vigorously to break up ice crystals and create a creamy texture.
- Freeze & Serve: Once firm, let sit at room temperature for a few minutes before scooping. Enjoy your no-machine matcha ice cream!
Top Tips:
Here are some of my helpful tips to make the best vegan ice cream.
- Soak Fully: Give your cashews and dates at least 4-6 hours (or overnight) to soften in water. They're the secret to a perfectly smooth base.
- Use Good Quality Matcha: Ceremonial-grade matcha powder (like the one from Anima Mundi) will deliver the brightest color and cleanest tea flavor. And you determine how much matcha you want to add to your ice cream base.
- Chill Everything if Churning: For best results, refrigerate both your blended base and the ice‑cream machine's bowl (if you have one) until cold. Cold ingredients freeze more evenly, resulting in fewer ice crystals and a better texture.
- Room‑Temp Rest: After scooping, let your delicious ice cream sit for 5-10 minutes at room temperature. This makes scooping easier and brings out the matcha's full aroma.
- Stir No‑Churn: If you're using the no‑churn method, stir vigorously every 30-60 minutes for the first few hours to break up ice crystals and mimic that churned creaminess.
Variations And Substitutions:
- Instead of Tapioca Syrup: If you really don't have it on hand, use agave or pure maple syrup.
- Flavor Swirls: Fold in chocolate chips, cacao nibs, or crumbled Vanilla Bean Cookies during the last minutes of churning or just before the final freeze.
- Adjust the Matcha Flavor: For a strong green tea flavor, add more matcha powder, but be cautious not to overdo it; otherwise, your ice cream scoop might become too bitter. Stick with three tablespoons max.
Storage:
Store your homemade vegan matcha ice cream in an airtight, freezer-safe storage container. It will keep well in the freezer for up to 2-3 weeks, though it's best enjoyed within the first week for the creamiest texture and freshest flavor.
Before serving, let it sit at room temperature for 5-10 minutes to soften slightly. This allows it to be scooped more easily and brings out the vibrant matcha flavor even more.
Equipment Needed:
- Large Bowl: For soaking the cashews and dates.
- High-Speed Blender or Food Processor: To make the ice cream base.
- Ice Cream Maker (optional for churn method): I highly recommend it to make the creamiest ice cream.
- Freezer-Safe Container: For the no-churn method and storage.
- Ice Cream Scoop: For serving.
Recipe FAQs:
While an ice cream maker yields the creamiest soft-serve consistency, you can achieve similar results using the no-churn method in a freezer-safe container by stirring every 30-60 minutes for a smooth texture.
Make sure the base mixture is well chilled before freezing, and stir the no-churn base every 30-60 minutes during the first few hours. Using tapioca syrup also helps minimize icicles.
More Amazing Vegan Homemade Ice Cream Recipes To Try Next:
If you try this Easy Vegan Matcha Ice Cream Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
The Best Easy Vegan Matcha Ice Cream
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.
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