Vegan Matcha Ice Cream

5 from 3 votes

This vegan matcha ice cream is creamy and smooth with subtle delicious matcha flavor. It's also the best textured vegan ice cream ever.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Ice-Cream

Cuisine: American

Diet: Vegan

Servings:

Calories: 318kcal

The day before you want to make ice cream, put the freezer bowl of your ice cream maker into the freezer to freeze properly.
Then add your coconut milk, coconut cream, sugar, and golden syrup into a pot and heat to a simmer, stirring regularly.
Once it reaches a simmer, remove from the heat and whisk in the vanilla and matcha green tea powder.
Blend the mixture with an immersion blender directly in the pot for 30 seconds. This step removes any remaining graininess from your mixture. If you don't have an immersion blender you can use a regular blender by transferring the mix to a blender jug. Just be very careful that the lid is on firmly as the mix will be very hot.
Transfer the mix to a sealable container and place into the fridge to chill completely, preferably overnight.
When your ice cream maker freezer bowl is frozen, transfer the mix to the bowl and churn until it reaches a soft serve consistency. Depending on your ice cream maker, this could take anything from 20-45 minutes.
Transfer the ice cream from the ice cream maker into a loaf pan and smooth down. Cover with foil and place into the freezer to set completely before serving.
Serve with chopped hazelnuts or pistachios.

You can use up to 4 Tablespoons Matcha Green Tea Powder, it depends on how strong you want the flavor to be. My preference was to keep the flavor mild.
Keep it stored in the freezer and enjoy within the first week for the best taste and texture results.