Posted Mar 12, 2018, Updated May 30, 2024 I could eat ice cream every day. Rain or shine. Winter or summer. I am always in the mood for ice cream. I usually opt for something loaded with chocolate and peanut butter, but this dairy-free matcha ice cream ranks high up there too. It is ultra-creamy and so irresistibly silky smooth, that no one would ever guess that it’s healthy. That’s right, this special treat is dairy-free, paleo & vegan-friendly! Not only that, but matcha is packed with antioxidants, boosts metabolism and energy and is a natural mood enhancer. So basically what I’m say is, go ahead and eat this matcha ice cream for breakfast!
Dairy-Free Matcha Ice Cream: Ingredient Substitutions
Coconut cream. It is important that you choose a variety of coconut cream that does not have any stabilizers or artificial ingredients. The brands I have used and recommend are, Thai Kitchen and Trader Joe’s. I always opt for an organic variety if it is available. Full-fat coconut milk may be used in this recipe. I do not recommend using any other non-dairy milks. Honey. For a vegan version, use a liquid sweetener such as maple syrup, agave, brown rice syrup. etc. Granulated sugar. organic cane sugar, coconut sugar, or additional honey are all good substitutes. Cashew butter. I love the cashew butter in this recipe. In my opinion, it is the least “nutty” tasting of the nut butters and it’s very creamy. You may substitute almond butter if you don’t have cashew butter on hand, but the ice cream will have a slightly almond flavor.
How to Make Matcha Ice Cream
This recipe is very simple, as you will see as we walk through how to make it! Begin by putting all the ingredients in the order listed in the recipe card in the container of a high powered blender (I recommend Vitamix). Then, blend until the mixture is smooth – around 30 seconds. Don’t over-blend or the mixer will get warm. The ice cream mixture doesn’t need to be chilled. One of the convenient things about this recipe is that the ice cream mixture does not have to be chilled in the refrigerator before churning. So, pour the mixture from the blending container into your ice cream maker (the base of the ice cream maker must be frozen). Churn the dairy free matcha ice cream until it is firm or the maker stops moving.
Freeze
Then, transfer the ice cream to a container and freeze for at least 2 hours, or until completely frozen.
Store
You can store the dairy free matcha ice cream in an airtight container in the freezer for up to 2 months.
Serve
Top this vegan matcha ice cream with a wide variety of toppings. I added some raw cocoa nibs, however, chocolate chips, a dairy-free hot fudge sauce, drizzle of almond butter, or a dollop of dairy-free whipped cream are all excellent choices. You may need to remove the ice cream from the freeze and let it sit at room temperature for a few minutes to soften enough to scoop and serve. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
