I’ll be honest—I wasn’t always a matcha fan. The earthy, slightly bitter flavor took some getting used to, and I never understood all the fuss.
But when I discovered the pairing of earthy matcha with rich coconut cream and little bites of chocolate, I became team matcha. This dairy-free matcha chip ice cream is rich and velvety, with that distinctive earthy matcha flavor balanced by vanilla, sweetness, and little bites of chocolate in every scoop.
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It’s refreshing without being overly sweet, completely vegan, and surprisingly easy to make at home, but make note that an ice cream maker is a very helpful piece of equipment to have for this recipe. And if you’re still on the fence about matcha like I once was, this might just be the recipe that changes your mind.
What Does Matcha Taste Like?
If you’ve never had matcha before, the flavor can be a little surprising. It’s earthy and grassy, with a slightly bitter edge and a subtle umami flavor. It’s definitely different from the sweet, fruity flavors you might expect from ice cream!
But matcha becomes much more approachable when you pair it with the right ingredients. In this ice cream, the creamy coconut milk and coconut cream soften matcha’s earthy flavor, while vanilla and sugar add sweetness. The dairy-free chocolate chips bring little bursts of rich chocolate that balance the matcha beautifully.
I think that’s one of the reasons I enjoy matcha in desserts more than I expected to. You still get that unmistakable green tea flavor, but it’s rounded out by creamy, sweet, and chocolatey flavors.
The quality of your matcha matters, too. A fresh, good-quality matcha will have a brighter color and a smoother, more pleasant flavor. Older or lower-quality matcha can taste dull, overly bitter, or even a little stale—and that bitterness can really stand out in a simple dessert like this.
Best Matcha For Ice Cream
You’ll often see two types of matcha in stores: ceremonial and culinary grade, so let’s start there.
Ceremonial vs. Culinary Grade Matcha
Ceremonial-grade matcha is typically smoother, more delicate, and made with drinking in mind, while culinary-grade matcha has a stronger, more robust flavor that’s designed to hold up in recipes. For this ice cream, you don’t need to splurge on ceremonial grade. A good-quality culinary matcha will blend beautifully with the creamy coconut, vanilla, and chocolate, giving you plenty of matcha flavor without the extra cost.
Choosing the Best Matcha
You don’t need to spend a fortune on ceremonial-grade matcha to make great ice cream. While ceremonial matcha is traditionally intended for drinking and can have a smoother, more delicate flavor, a good-quality culinary-grade matcha works beautifully in desserts.
Because we’re combining the matcha with coconut cream, sugar, vanilla, and chocolate chips, there’s no need to use the most expensive matcha you can find. I recommend looking for a matcha that’s bright, vibrant green rather than dull or olive-colored. Fresh matcha should also smell pleasantly grassy and taste earthy without being overwhelmingly bitter.
Here are a few brands I recommend checking out for this recipe:
- Jade Leaf: affordable, organic culinary grade powder
- Micro Ingredients: slightly more expensive, but another excellent option
- Naoki Matcha: If you enjoy a ceremonial matcha powder, this is a great option that you can later use in your lattes, too!
Tip: If you’re choosing between a culinary-grade matcha and an everyday drinking matcha that you already enjoy, either can work well here. In fact, using a matcha you already like is a great way to make sure you’ll enjoy the finished ice cream.
Ingredients You’ll Need
You only need a handful of ingredients to make this creamy dairy-free matcha ice cream, and each one has a job to do.
- Lite coconut milk: Creates the liquid base while keeping the ice cream smooth and scoopable.
- Coconut cream: Adds richness and creaminess, replacing the richness you’d normally get from dairy cream.
- Cane sugar: Sweetens the ice cream and helps create a softer, more pleasant frozen texture.
- Vanilla extract: Adds warmth and helps balance matcha’s earthy, slightly bitter flavor.
- Salt: Just a small amount helps bring out the sweetness and makes the matcha and chocolate flavors pop.
- Matcha powder: The star of the recipe! Use a fresh, good-quality matcha for the best color and flavor.
- Dairy-free chocolate chips: These add little pockets of chocolate throughout the ice cream and pair especially well with matcha.
The ingredient list is simple, but the combination is what makes this ice cream work. The creamy coconut base mellows the matcha, while vanilla, sugar, and chocolate give it enough sweetness to keep that earthy green tea flavor from becoming overpowering.
Equipment You’ll Need
Have the right equipment ready before you start. The most important piece is an ice cream maker. This recipe was designed to be churned, which helps create that smooth, creamy texture instead of a hard, icy dessert. Cuisinart makes a great quality, affordable ice cream maker.
You’ll also need:
- A blender to combine the coconut milk, coconut cream, sugar, and vanilla into a smooth base. (An immersion blender will work too!)
- A small saucepan to gently warm part of the coconut mixture and incorporate the matcha.
- A whisk to help dissolve the matcha and prevent clumps.
- A freezer-safe container for storing the finished ice cream. These reusable ice cream tubs are perfect!
And don’t forget the most important prep step: freeze your ice cream maker bowl ahead of time! If you’re using a freezer-bowl-style machine, let it freeze completely for at least 24 hours. Your ice cream base also needs to be thoroughly chilled before churning.
Printable Vegan Matcha Chip Ice Cream Recipe Card
Ingredients
- 1 ½ cups lite coconut milk (one 13.5 oz can)
- 1 ½ cups coconut cream (one 13.5 oz can)
- ¾ cup granulated cane sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 2 tbsp matcha powder
- ½ cup dairy-free chocolate chips
Instructions
One Day Ahead:
- Put the ice cream base bowl in the freezer the day before and freeze for at least 24 hours.
For the Ice Cream:
- In a blender, combine the coconut milk, coconut cream, sugar, salt, and vanilla extract. Blend well.
- Remove half of the coconut milk mixture from blender and place in a small saucepan. Gently heat it on the stovetop, but do not boil. Slowly whisk in the matcha tea powder until it is dissolved completely. Remove from the heat.
- Pour the tea mixture back into the blender and blend well. Pour all of the ice cream mixture into the refrigerator and cover. Chill well (at least 2 hours and up to 24 hours).
- Remove the ice cream bowl from freezer and place it on the ice cream maker base. Pour the chilled matcha mixture into the freezer bowl and churn the ice cream for 20-30 minutes.
- After the churning is completed, place the ice cream in a freezer safe bowl and freeze for 1-2 hours. This is best eaten the same day, but can be frozen up to a few weeks. If freezing for the longer period, remove from the freezer 20-30 minutes before eating to get a 'soft serve' consistency.
Notes
- Do not skip chilling the ice cream bowl and the ice cream mixture. Both steps are essential for achieving a chilled, smooth ice cream texture.
Tips for Creamy Dairy-Free Ice Cream
Making creamy dairy-free ice cream is all about getting the temperature and texture right. Since this recipe has no dairy, a few small details can make a big difference.
- Chill everything really well. Your ice cream maker bowl needs to be completely frozen, and your matcha mixture should be thoroughly chilled before churning. If the base is too warm, it may not freeze properly in the machine.
- Use the coconut cream called for in the recipe. It adds the richness and creamy texture that helps make this ice cream feel indulgent rather than icy. Don’t be tempted to replace all of it with a lighter liquid.
- Don’t rush the churning process. Let your ice cream maker work until the mixture reaches a thick, soft-serve-like consistency. If it’s still very liquid, give it more time rather than moving it to the freezer too early.
- Store it in a shallow, freezer-safe container. A wider container makes the ice cream easier to scoop and can help it freeze more evenly. Pressing a piece of parchment directly against the surface can also help minimize air exposure.
Finally, remember that homemade dairy-free ice cream can freeze quite firmly. Let it sit at room temperature for a few minutes before scooping, and you’ll get a much smoother, creamier spoonful.
Do I Need an Ice Cream Maker?
Don’t have an ice cream maker? You can still make this matcha ice cream, although I want to set expectations: the texture won’t be quite the same as churned ice cream.
An ice cream maker continuously freezes and churns the mixture, which incorporates air while breaking up ice crystals. Without one, your finished ice cream is likely to be a little denser and potentially icier, but it will still be delicious!
For a simple no-churn method, pour the chilled matcha mixture into a shallow, freezer-safe container and freeze. Every 30–45 minutes, take it out and stir or whisk the mixture thoroughly. Repeat several times as it freezes, paying particular attention to breaking up any ice crystals around the edges.
Another option is to let the mixture partially freeze, then transfer it to a food processor and blend until smooth before returning it to the freezer to finish setting.
The result can still be deliciously creamy and full of matcha flavor—it just won’t have exactly the same smooth, airy texture you’d get from an ice cream maker. If you make homemade ice cream regularly, though, an ice cream maker is definitely worth considering.
Troubleshooting Matcha Ice Cream
Homemade ice cream can be a little finicky, especially when you’re working without dairy. Here’s what to check if your batch doesn’t turn out quite as expected.
Why won’t my ice cream freeze?
The most common culprit is temperature. Make sure your ice cream maker bowl has been frozen for at least 24 hours and that the ice cream base is completely chilled before churning. If the bowl or mixture is too warm, the machine may struggle to freeze the base.
Why is my ice cream icy?
An icy texture can happen when the mixture isn’t cold enough before churning or when the ice cream is exposed to too much air in the freezer. Make sure your base is thoroughly chilled and store the finished ice cream in a tightly sealed container.
Why is my matcha ice cream too bitter?
Matcha naturally has an earthy, slightly bitter flavor, but it shouldn’t overwhelm the ice cream. If your batch tastes especially bitter, the matcha itself may be the culprit. Try using a fresher, smoother matcha next time, and make sure you’re measuring the amount carefully.
My ice cream maker is struggling. What should I do?
Don’t keep running the machine indefinitely if the mixture isn’t thickening. Check that the freezer bowl is completely frozen and that the base was properly chilled. If both are cold and the machine still isn’t freezing the mixture, the bowl may need more time in the freezer or the machine may not be powerful enough for the amount of mixture. Try churning a smaller amount while the rest continues chilling.
How to Store Your Ice Cream
Homemade dairy-free ice cream is best when it’s protected from air and kept consistently frozen. A few simple storage tricks will help preserve that creamy texture and fresh matcha flavor.
- Use a freezer-safe, airtight container: A shallow container works especially well for easier scooping.
- Limit air exposure: Press parchment or plastic wrap directly against the surface before sealing to help prevent ice crystals.
- Store it toward the back of the freezer: This area tends to have a more consistent temperature.
- Let it soften before serving: Homemade ice cream can freeze quite firmly. Let it sit at room temperature for a few minutes before scooping.
- For the best texture: Enjoy within a few weeks rather than letting it sit in the freezer for months.
Recipe Variations
Once you’ve got this creamy matcha base down, it’s easy to have a little fun with it. Try one of these variations depending on your favorite flavors:
- Extra chocolatey: Use a variety of chocolate chips like milk, dark, and white altogether or add a swirl of dairy-free chocolate syrup.
- White chocolate matcha: Use dairy-free white chocolate chips for a sweeter, creamier combination.
- Strawberry matcha: Fold in finely chopped fresh or freeze-dried strawberries for a fruity twist.
- Mint chocolate matcha: Add a small amount of peppermint extract along with the chocolate chips.
- Matcha crunch: Stir in chopped dairy-free cookies, toasted coconut, or your favorite crunchy topping.
- Stronger matcha flavor: Add a little extra matcha powder if you prefer a more intense earthy green tea flavor.
Frequently Asked Questions
Have a question before you make your matcha ice cream? Here are quick answers to the most common questions about ingredients, caffeine, and substitutions. Leave us a comment if you don’t see your question answered here.
Does matcha ice cream contain caffeine?
Matcha naturally contains caffeine, so this ice cream does too. The exact amount depends on the type and quantity of matcha used, but it’s worth keeping in mind if you’re sensitive to caffeine or plan to enjoy a serving later in the day.
Can I use culinary-grade matcha?
Culinary-grade matcha works beautifully in this recipe and doesn’t require the extra cost of ceremonial-grade matcha. Its stronger flavor pairs especially well with the creamy coconut, vanilla, sugar, and chocolate.
Can I use regular coconut milk instead of coconut cream?
Regular coconut milk won’t provide the same richness as coconut cream, so substituting it will likely result in a less creamy and potentially icier texture. For the best results, stick with the coconut cream called for in the recipe.
Is matcha ice cream vegan?
This recipe is vegan because it uses coconut milk and coconut cream instead of dairy, along with dairy-free chocolate chips. Just be sure to check the label on your chocolate chips, as some brands can contain dairy or non-vegan ingredients.
Wrapping Up
There you have it—a creamy, homemade matcha chip ice cream that’s completely dairy-free and vegan, with earthy matcha, rich coconut, and plenty of little chocolatey bites.
If you’re making this for the first time, remember the most important tip: don’t rush the chilling process. A thoroughly chilled mixture and a properly frozen ice cream maker bowl are the keys to getting that creamy texture you’re after.
And don’t be afraid to adjust the recipe to your taste. Want a stronger matcha flavor? Add a little more. Prefer extra chocolate? Go for it. You can even experiment with different dairy-free chocolate chips to make this recipe your own.
Once you’ve made a batch, I’d love to hear how it turned out. Leave a comment and let me know what you thought—or share your creation on social media.
More Dairy-Free Desserts
If you’re looking for more creamy dairy-free desserts to try next, stick around. Plenty more delicious recipes are waiting for you, starting with the ones below!
