When we go to Japan, our favorite treat is the matcha green tea ice cream. Here's my vegan version, which uses coconut milk in place of dairy.
Jack here, bringing you one of the many joys from our Japan travels – matcha ice cream. We had no idea, before going, that green tea ice cream was even a thing. But the minute you walk down the street in any touristy area, you’re guaranteed to see giant fake green soft-serve cones outside of ice cream shops. Seeing something so American and familiar as a giant fake soft-serve ice cream cone, but *green*, was, well, it made me want to eat some. Fast forward through the trip, and Jeanine and I must have eaten 1 cone each every other day. So enough about us, it’s time to share one of our favorites with all of you.
Of course, the “cream” in our ice cream continues to be coconut cream, and I have a dirty secret. I love dairy, I love dairy ice cream – but I like coconut ice cream better. There. I said it. Coconut ice cream is better than dairy ice cream. And this is coming from the guy that is sometimes happy his wife is lactose-intolerant so that he can have the cheese from her pizza.
Besides the coconut cream and matcha, the secret of this green tea ice cream recipe is that we add some maple syrup, vanilla, and a squeeze of lemon. All of these help to cut through the natural bitterness that matcha (or any tea) has, and gives you a sweet ice-cream-y dessert.
If you love this matcha green tea ice cream recipe…
Make matcha smoothies, matcha doughnuts, or matcha-frosted cake next!
Matcha Green Tea Ice Cream
- 1 can full fat coconut milk
- 1 to 2 teaspoons matcha* (see note)
- ½ cup sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- squeeze of lemon
- 1 tablespoon vodka (optional - to help texture once it’s frozen)
- pinch of salt
- Make sure the bowl of your ice cream maker has been in the freezer for at least 12 hours, 24 is best.
- Whisk together the matcha, sugar, maple syrup, vanilla, lemon, salt and vodka, if using. (If your matcha is lumpy, you can strain the mixture before putting it into your ice cream maker). Pour into your ice cream maker and churn according to manufacturers directions. Pour into a freezer-safe container and freeze for at least 1-2 hours to firm up a bit.
- If your ice cream has frozen over night, let it sit at room temp for 15 minutes to soften again.
*the flavor of matcha can widely vary in bitterness, I suggest starting with less and adding more to taste (before churning the ice cream). I used AIYA Cooking Grade Matcha which is one of my favorites because the flavor is very nicely balanced.
I used this Cuisinart Ice Cream Maker, although if you have a KitchenAid Stand Mixer, I recommend getting the Ice Cream Attachment instead. (It works the same, it’s just easier to store).
Just in time for summer! Looks refreshing
Do you need to boil all of the ingredients together first, to make the base? Or just combine them and place in refrigerator?
Yummy!
Looks amaziing!! Everyone is so crazy about matcha lately 🙂 I’ll have to try it.
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I love green tea ice cream! We have so many all you can eat sushi places in Toronto and they all have green tea ice cream (and black bean ice cream) for dessert. The first time I tried it, I was hooked. It’s perfectly sweet and not too sugary. So glad I found this recipe!!! And dairy free- excellent!
This recipe looks great! Can’t wait to try it. I recently found out I have a dairy allergy and have been really missing green tea ice cream.
This looks divine! I would make this asap if I could! Lovely blog and photography 🙂
I’m so in love with matcha so I must try this!
Looks gorgeous! Love the use of coconut too!
I just bought some matcha today and I got so excited when I checked the site to see this first! I’ve got everything needed to make this so ice cream is in my near future… 🙂
This looks so delicious!!!! 🙂 Posting this on my pinterest.
xo
Maggie A
LOVEMAVIN.COM
Matcha ice cream is seriously one of my favourite things ever. My parents live in Hong Kong and I love visiting because matcha ice cream is EVERYWHERE, not to mention matcha and red bean sandwiches, matcha drinks… so. good. And coconut milk based ice creams totally rock!
This is SUCH a beautiful color! And extra points for being vegan. Yes!
YES! Coconut milk ice cream is the best, especially when it is freshly churned like this.
Love the vibrant green color from the matcha powder. I’ve never made anything with matcha before but I have a jar in my pantry so I might give this ice cream a try! 🙂
Can we replace the coconut milk with fat free milk or would the consistency not be the same? Thank you for this recipe. I have plenty of matcha green tea powder and this would be a lovely opportunity to use it.
I think fat free milk would make the texture too icy (there’s a decent amount of fat in the coconut milk that makes this creamy). I’d maybe google for a different recipe that specifically uses dairy milk…
If you use dairy or almond milk try adding Frozen banana and avocado. The consistency of frozen bananas mixed with the fat from the avocado will bring about a very creamy texture. Not as crisp as coconut milk but good enough if you are trying to avoid the high fat version.
This looks delicious! I love that grassy matcha flavor. I’ve never tried making coconut ice cream before, but I’ve been known to buy a pint or two. Thanks for the recipe. I’m excited to give this a go!
YUM! I love matcha. Never had it with coconut before.
Oh coconut ice cream is on my list of things to make this year. What an awesome recipe for the upcoming holiday! Thanks for sharing this looks fantastic!
This looks SO delicious!! Need to try making this asap 🙂
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