This vegan matcha ice cream is a creamy, dairy-free dessert made in an ice cream maker using canned coconut cream and soy milk. The base churns into a smooth, scoopable texture with a clean matcha flavour that tastes earthy and lightly sweet, not grassy or bitter. High-quality matcha gives it a naturally vivid green colour, so it looks polished without any food colouring. It’s a simple coconut milk ice cream that works well as a Japanese-inspired dessert or a vegan alternative to traditional matcha ice cream.
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Why You’ll Love This Recipe
- It turns out rich and creamy without dairy, eggs, or gums
- The matcha flavour is clean and balanced, not bitter or grassy
- Coconut cream gives it a smooth, scoopable texture that freezes well
- The colour comes only from real matcha, no food colouring
- It uses simple ingredients and a method that works every time
- It tastes like proper matcha ice cream you’d order at a restaurant, but fully vegan
Key Ingredients
Measurements are in the recipe card, but here are the key ingredients you need:
- Coconut cream (full-fat, canned, unsweetened): Chill the cans overnight, then scoop the thick cream only for the richest texture. For best results, choose coconut cream without added emulsifiers or gums so it separates properly when chilled. See recipe notes for label tips and what to do if your can doesn’t separate.
- Matcha powder: Use high-quality matcha (culinary or ceremonial). Bitter flavour or a yellow-green colour usually means lower quality or older matcha; I recommend Matcha Organics Ceremonial matcha. Sift, then whisk into a paste with a splash of milk so it blends smooth. Matcha contains caffeine, so this dessert can feel like a light after-dinner pick-me-up.
- Soy milk or oat milk (unsweetened): Choose a neutral-tasting milk. Vanilla-flavoured or sweetened versions can overpower the matcha.
- Granulated sugar (called caster sugar in Australia): Sugar helps with sweetness and texture. Reducing it slightly is fine, but the ice cream will freeze firmer.
- Vanilla extract or vanilla bean paste: Used sparingly to round out the flavour without masking the matcha.
Instructions
This vegan matcha ice cream comes together in a few simple stages, starting with a smooth matcha base and finishing with a creamy churn and freeze. The details are in the recipe card at the bottom, but here’s the quick version to get you started:
Step One: Sift the matcha into a bowl, then whisk it with a splash of milk until smooth and lump-free.
Step Two: Warm the remaining milk with sugar in a saucepan until dissolved, then stir in the matcha mixture
Step Three: Whisk in the coconut cream, vanilla, and salt until fully combined.
Step Four: Cover and refrigerate until the mixture is very cold.
Step Five: Whisk again, then churn in an ice cream maker until it reaches a soft-serve consistency.
Step Six: Transfer to a container, cover, and freeze until firm. Let it soften briefly before scooping.
Equipment
- Ice cream maker: This recipe was tested using the Cuisinart 2-Quart Ice Cream Maker with a freezer bowl. Make sure the bowl is fully frozen before churning for the best texture and consistent results.
- Fine-mesh sieve: Helps remove any remaining matcha clumps so the base churns smooth.
- Whisk: Used to dissolve the matcha into a paste and combine the base evenly.
Storage
Keep your ice cream in an airtight container in the freezer for up to a week. Let it sit out for a few minutes before scooping so it softens slightly.
Expert Tips
Dip your ice cream scoop in hot water before serving. It glides right through the frozen ice cream and gives you those perfect round scoops you see in photos.
FAQ
Yes, you’ll need an ice cream maker to get a creamy texture. In theory, you can make it without one, but the texture will be quite hard and potentially icy. If you decide to experiment without the ice cream maker, try freezing the mixture in a shallow dish and stir every 30 minutes until it firms up. Stirring will help minimise the ice.
Go for a high-quality culinary or ceremonial-grade matcha. I’ve tried cheaper ones, and while they’ll work, they usually taste dull and make the color less vibrant. Spending a little more makes a big difference here. I recommend Matcha Organics Ceremonial matcha. You can read more about matcha varieties at Matcha.com.
A small reduction is fine, but sugar helps keep the ice cream creamy. I wouldn’t reduce it below 1 cup.
Serving Suggestions and More Recipes
This ice cream is delicious on its own, but it’s also fun to play around with toppings. For a stronger matcha flavor, dust a little extra matcha powder over the or add a chocolate drizzle, granulated peanuts or cookie crumbs.
Tried it? Leave a quick review or tag @glowdiaries___ on Instagram so I can see your version!
Vegan Matcha Ice Cream
Equipment
- Ice Cream Maker
Ingredients
- 3 13.5 oz can coconut cream full-fat 3 × 13.5 oz (400 ml) cans full-fat coconut cream, chilled. Scoop out thick cream only (about 3½–4 cups / ~850 g total). Reserve the watery liquid for smoothies or discard.
- 1⅛ cups granulated sugar approx. 225 g
- 4-5 tsp matcha powder high-quality; sifted; 12–15 g
- 1½ cups soy milk or oat milk unsweetened; neutral; ~360 ml
- 1½ tsp vanilla extract or vanilla bean paste
- ⅓ tsp salt approx. 2g
Instructions
- Freeze the ice cream maker bowl at least 24 hours in advance. Shake before using—if you hear liquid inside, freeze longer.
- In a medium bowl, sift the matcha powder. Add 3–4 tablespoons of the soy or oat milk and stir into a smooth paste. Continue adding the milk in small splashes (about 3–4 tablespoons at a time), stirring until about ¾ cup has been incorporated and the mixture is silky and lump-free.
- In a small saucepan over low heat, combine the remaining milk and sugar. Stir until the sugar dissolves (do not boil). Remove from heat and whisk in the matcha paste until smooth and bright green.
- Add the coconut cream, vanilla, and salt. Whisk to combine. Strain the mixture through a fine-mesh sieve into a large bowl or pitcher to remove any clumps.
- Cover and refrigerate for at least 4 hours, or until very cold.
- Whisk the chilled mixture, then pour it into the frozen ice cream maker bowl. Churn for 20–25 minutes, or until it reaches a soft-serve consistency.
- Transfer to a loaf pan or airtight container. Cover tightly and freeze for 4–6 hours, or overnight, until firm.
- Let the ice cream sit at room temperature for 10 minutes before scooping. For easier scooping, dip the scoop in hot water between each scoop.
- Serve 1–2 scoops per bowl. For a Japanese-style presentation, dust lightly with extra sifted matcha powder and serve with a wooden spoon.
Notes
Not all cans separate into “thick cream and watery liquid,” and that affects texture.
- Look for a short ingredient list: ideally coconut extract/cream + water (and maybe salt).
-
Avoid emulsifiers/stabilisers if you want reliable separation. On the ingredient panel, watch for things like:
- guar gum
- xanthan gum
- gellan gum
- carboxymethyl cellulose (CMC/cellulose gum)
-
lecithin
These ingredients help keep the fat and water blended (which is useful for drinks), but they often stop the can from separating cleanly when chilled.
- Chill longer, and chill upside down.
- If it’s still mostly liquid, use an extra can and scoop thick cream from the best-separated can(s).
- If your coconut cream has emulsifiers and won’t separate, you can still make the recipe—just expect a slightly different texture, and chill the base very well before churning.
- Use matcha that’s bright green and fresh-smelling. Dull, yellow-green matcha tends to taste more bitter.
- For a balanced flavour, start at the lower end of the matcha range; for a stronger, more traditional intensity, use the higher end.
Homemade vegan ice cream can freeze firmer than store-bought since it has no commercial stabilisers.
- Always let it sit at room temp briefly before scooping.
- For a softer scoop straight from the freezer, you can add a small splash of vodka to the base before chilling (optional). Vodka is neutral and helps reduce rock-hard freezing without making it taste boozy.
- Store tightly sealed to limit ice crystals. Pressing parchment/baking paper directly on the surface helps.
- Best within about a week for colour and flavour.
Ron says
I’ve tried making vegan ice cream before and it usually turns into a total ice block in the freezer, but your coconut cream method kept it so smooth and scoopable. That earthy matcha flavor is just spot on! thanks Liz