Vegan Matcha Ice Cream

This is the creamiest vegan ice cream your freezer will ever meet—sorry, other frozen desserts, the bar just got raised. Summer is the obvious season to fall in love with ice cream, but let’s face it, creamy scoops of matcha bliss aren’t picky about timing. Whether you’re hiding from the heat in July or bundled up in your favorite sweater mid-January, this vegan matcha ice cream is a year-round kind of delight.

And the best part? You’re just a few easy steps away from homemade dessert greatness—no fussy steps or advanced techniques. Rich coconut milk, earthy matcha powder, and creamy bits of chocolate chips mingle together effortlessly, giving you an ice cream shop experience right at home. Trust us, one taste and you might start clearing permanent freezer space for this creamy, dreamy, greeny vegan ice cream!

Why You’ll Love This Vegan Matcha Ice Cream

We could give you a million reasons why you’ll love this vegan matcha ice cream, but for the sake of your scrolling thumb, let’s narrow it down to the most delicious details. Here’s exactly why this recipe deserves a permanent spot in your freezer:

• Effortless and Foolproof: Even if you’re new to homemade ice cream, you’ve totally got this. No complicated steps or weird ingredients, just straightforward blending and churning, leaving plenty of energy for scooping and enjoying.
• Creamy Without Dairy: Thanks to full-fat coconut milk, you get all that rich, luscious texture—without a drop of dairy. It’s indulgent, satisfying, and impossibly creamy.
• Matcha Made Magnificent: Matcha isn’t just trendy, it’s genuinely good stuff: packed with antioxidants, minerals, and vitamins. You’re basically giving your body a high-five with every spoonful.
• Customizable and Fun: Love chocolate chips? Go heavy-handed. Prefer nuts or sprinkles instead? Your ice cream, your rules. It’s a dessert canvas you can customize again and again.
• Ice Cream Shop Vibes at Home: That silky-smooth texture paired with a subtle sweetness and the vibrant, lovely herbaceous flavor of matcha will make your kitchen feel like your favorite upscale scoop shop—minus the price tag and parking hassle.

Key Ingredients

Good news: you don’t need to raid a specialty store to make dreamy vegan matcha ice cream at home. This recipe is all about simplicity, with ingredients you might already have in your pantry. Here’s the scoop on the main players and a few pro tips to help you nail it every time:

• Full-Fat Coconut Milk: It’s the secret sauce behind that ultra-creamy texture you crave. Pro tip: Shake the can well before opening, or warm it gently under hot water for a smoother, lump-free blend.
• Sugar: Just your trusty ol’ granulated sugar, no fancy varieties needed. It doesn’t just sweeten things up—it also keeps your ice cream scoopably soft and prevents icy crystals from taking over.
• Agave Nectar (or Maple Syrup): These natural sweeteners add depth and subtle complexity, balancing out matcha’s earthiness perfectly. Tip: Choose maple syrup for a deeper, caramel-y note or agave for a lighter, more neutral sweetness.
• Matcha Powder: The star of the show and a nutritional powerhouse rolled into one vibrant package. Quality matters here, so opt for ceremonial-grade if you can—it gives your ice cream that gorgeous green color and smooth flavor without bitterness.
• Vegan Chocolate Chips: Because chocolate chips make everything better and there are so many vegan chocolate chip options! Go for mini chips or give them a quick chop to ensure you get chocolatey goodness in every single spoonful.

Flavor Variations

Want to mix things up or feeling a little creative? The beauty of homemade vegan green tea ice cream is that it’s endlessly adaptable to whatever your sweet tooth desires. Here are some tasty spins to get you started:

• Berry Swirl: Gently fold in ribbons of your favorite berry jam or fresh pureed strawberries after churning for a fruity twist that pairs perfectly with matcha’s earthy flavor.
• Toasted Coconut Crunch: Fold in toasted shredded coconut right before freezing to add a nutty, tropical crunch that’s surprisingly addictive.
• Minty Fresh Matcha: Add a teaspoon or two of peppermint extract to the base before churning to create a refreshing, mint-chip-meets-matcha flavor you’ll want on repeat.
• Nutty Delight: Stir in chopped pistachios or candied walnuts for extra texture and protein-packed deliciousness. Crunchy, creamy, and completely irresistible.

Feel free to experiment—the freezer’s the limit!

How To Make

Ready to whip up your own batch of creamy vegan matcha ice cream? It’s a lot easier (and way more fun!) than you might think. For the full, detailed recipe with ingredient amounts, scroll to the recipe card at the bottom of this post! Here’s what you’ll do:

• Step 1: Freeze Your Ice Cream Maker Bowl – Make sure your ice cream maker bowl has been chillin’ in the freezer for at least 24 hours. This step is non-negotiable for achieving perfect ice cream texture.
  
  Why it needs to chill out: Chilling the ice cream maker bowl is crucial because it ensures your ice cream freezes quickly and evenly as it churns. If the bowl isn’t fully frozen, your ice cream might turn into a melty, soupy mess instead of that dreamy, scoopable treat you’re aiming for.
  
• Step 2: Blend Your Matcha Mixture – Combine rich coconut milk, sugar, agave (or maple syrup), matcha powder, and salt in a blender until silky smooth. Then, let it hang out in the fridge for about an hour to chill completely.
• Step 3: Churn, Baby, Churn – Set up your frozen bowl in the ice cream maker, switch it on, and pour in the chilled matcha mixture. Watch as it transforms from liquid to lush soft-serve ice cream in about 10-15 minutes.

• Step 4: Add Chocolate and Freeze – Quickly transfer your soft ice cream into a freezer-safe container and fold in those irresistible vegan chocolate chips. Move fast (the ice cream melts quickly at this stage), then cover and freeze it for at least 4 hours or overnight.

• Step 5: Scoop and Savor – Once firm, let your ice cream soften slightly at room temperature (about 5–10 minutes), then scoop into bowls or cone. Get ready to enjoy every creamy, matcha-infused bite!

Serving Suggestions

Congrats! You’ve just made the best dairy-free matcha ice cream on the planet—now let’s dress it up (or down!) to match your dessert dreams. Whether you’re looking for something simple or ready to build the sundae of your life, here’s how to give your creamy creation some extra oomph:

• Classic Cones or Cups: Keep it beautifully basic by scooping into your favorite waffle cone or serving bowl (bonus points for this chocolate bowl!). For even more fun, top with extra chocolate chips or vegan sprinkles—simple but oh-so-satisfying.
• Matcha Affogato: Level up your dessert game by pouring warm vegan chocolate sauce or freshly brewed espresso over your matcha ice cream. It’s a sophisticated twist, and seriously delicious.
• Cookie Sandwiches: Nestle scoops of this this matcha ice cream between two soft-baked vegan cookies. Chocolate chip cookies, anyone?
• Matcha Milkshake Magic: Blend a scoop (or two) with plant-based milk and a banana for a quick matcha milkshake that’s perfect for sipping anytime, any season.
• Go Nuts (Literally!): Top your scoops with toasted almonds, candied walnuts, or crushed pistachios for a crunchy contrast to the dreamy ice cream texture. Extra texture means extra smiles.
• Mix into a smoothie – Mix a couple of scoops of matcha chip ice cream to a blender, along with a little plant-based milk for a frosty, epic treat!