Printable Vegan Matcha Chip Ice Cream Recipe Card
Dairy-free matcha chip ice cream combines coconut milk, matcha powder and dairy-free chocolate chips into a creamy frozen dessert!
Servings: 8 Servings
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.