You know those days when the sun’s out and you’re craving something cool but want to skip the heavy, dairy-filled desserts? I’ve been there, and that’s why I’m so excited to share this vegan coconut matcha ice cream with you. It’s light, refreshing, and completely dairy-free. Plus, if you love matcha as much as I do, this recipe is a dream come true!
I’ve always been a fan of matcha, with its earthy flavor and vibrant color. Pair it with creamy coconut, and you’ve got a dessert that tastes indulgent but doesn’t leave you feeling weighed down. And the best part? You don’t need any fancy equipment to make it. Just a blender, some simple ingredients, and a little freezer time.
The Ingredients:
For the ice cream base:
- 400ml coconut milk
- 2 tbsp matcha powder
- 4 to 6 tbsp maple syrup
- 2 tsp vanilla extract
For the coconut whipped cream:
- 200ml chilled coconut cream
- 2 tbsp icing sugar
Step 1: Blend the Matcha Base
Let’s start by blending our ice cream base. Take the coconut milk, matcha powder, maple syrup, and vanilla extract, and blend until smooth. I always recommend giving the matcha a quick sift to avoid any lumps, and if you want a faster freeze, use chilled coconut milk. Once everything’s combined, pour it into a freezer-safe container with a lid, and pop it into the freezer for about 2 hours, or until you see some ice crystals forming.
Step 2: Whip the Coconut Cream
While the matcha base is chilling, let’s whip up that creamy coconut goodness. First, make sure your coconut cream is well chilled. Place it in a bowl (I like to chill my mixing bowl for extra help), and beat with an electric whisk until soft peaks form. Add in the icing sugar and keep whipping until you get those stiff peaks.
Quick tip: To keep everything cold, I put the mixing bowl in a larger bowl filled with ice while whipping. It helps maintain that perfect fluffy texture!
Step 3: Fold & Freeze
Once your matcha base has started to set, grab it from the freezer. Use a fork to break up the crystals and stir it until smooth again. Now it’s time to fold in that whipped coconut cream. Be gentle—you want to keep as much air in the mixture as possible. If you’re feeling fancy, toss in some extras like chopped nuts, vegan chocolate chips, or even a sea moss drizzle for a healthy flavor boost!
Once everything’s folded together, cover it and place it back in the freezer for at least 8 hours (overnight is even better). When you’re ready to dig in, let it sit at room temperature for 5-10 minutes to soften.
What Kind of Matcha to Use
When it comes to matcha, quality matters. You want to use ceremonial-grade matcha for this recipe—it’s rich, smooth, and provides that signature vibrant green color. This type of matcha has a slightly sweet, earthy flavor without the bitterness that lower grades can have. If you’re in a pinch, culinary-grade matcha works too, but the flavor won’t be quite as punchy.
Be sure to check your local Asian market or health food store for a high-quality brand. Online options like uVernal or Encha are also great choices if you want that extra vibrant green and smooth finish.
Topping Suggestions
Want to take your matcha ice cream to the next level? Here are some topping ideas to add a bit of crunch, sweetness, or extra flavor:
- Nut Butters: A drizzle of almond, cashew, or peanut butter pairs perfectly with the creamy matcha base.
- Chopped Nuts: For a satisfying crunch, top with slivered almonds, walnuts, or even pistachios.
- Fresh Fruit: Add a pop of color and sweetness with fresh berries, sliced bananas, or juicy mango.
- Extra Sweetness: A drizzle of maple syrup, agave, or even a vegan chocolate syrup works wonders if you’re craving something a little sweeter.
- Toasted Coconut Flakes: These give your ice cream a crunchy, tropical vibe that’s hard to resist.
And there you have it—creamy, dreamy vegan matcha ice cream that’s perfect for a hot day or anytime you need a little treat. The coconut and matcha combo is a total winner, and you won’t even miss the dairy. Grab a scoop, relax, and enjoy the refreshing flavors!