This vegan matcha ice cream is everything you’re looking for: silky smooth, subtly sweet, and with that distinctive earthy flavor of real ceremonial matcha. Thanks to coconut milk and a touch of cornstarch, you get the perfect ice cream texture—completely dairy- and egg-free.
Ingredients (for approx. 750 ml / 3 cups of ice cream)
- 400 ml full-fat coconut milk (canned)
- 200 ml unsweetened almond milk (or oat milk)
- 120 g coconut sugar or fine cane sugar
- 2 tbsp cornstarch (approx. 16 g)
- 2 tsp matcha (or 1.5 tsp for a milder flavor)
- 1 tbsp vanilla extract
- Pinch of sea salt
Optional for extra creaminess
- 2 tbsp cashew butter or plant-based whipped cream
- 1 tbsp coconut oil (for a richer, smoother texture)
Instructions
- Mix the cornstarch with 3 tbsp cold almond milk in a small bowl until smooth. Set aside.
- In a saucepan, combine the coconut milk, remaining almond milk, sugar, vanilla extract, salt, and optional cashew butter. Heat over medium heat until hot (do not boil).
- Stir in the cornstarch mixture and keep stirring as the mixture begins to thicken gently. This takes about 3–5 minutes. Be careful not to burn it.
- Sift the matcha over the warm mixture (to avoid lumps) and whisk in with a hand whisk or small mixer until fully dissolved.
- Remove the pan from heat and let cool to room temperature. Then refrigerate the mixture for at least 3 hours (preferably overnight) until thoroughly chilled.
- With an ice cream machine: Pour the chilled mixture into the machine and follow the manufacturer’s instructions.
Without an ice cream machine: Pour the mixture into a freezer-safe container, place in the freezer, and stir vigorously every 30 minutes with a fork or mixer until frozen (about 4 hours). This prevents ice crystals from forming.