Vegan Matcha Ice Cream

This vegan matcha ice cream offers fancy pants flavor with zero dairy in the mix. Ready your spoons, friends!
post featured image
Three waffle cones filled with scoops of vegan matcha ice cream.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

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.
Scoops of vegan matcha ice cream stacked in a white bowl, showing creamy texture and chocolate chips.

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:

Matcha ice cream ingredients in various bowls with labels.
  • 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.
Preparation of vegan matcha ice cream in a parchment-lined container, topped generously with chopped vegan chocolate chips.
  • 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.
Close-up of a scoop of vegan matcha ice cream being served from a container, topped with vegan chocolate chips.
  • 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!
Three waffle cones filled with scoops of vegan matcha ice cream, arranged in a glass jar for serving.

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!

FAQs

Is matcha ice cream good for you?

Yes, matcha ice cream can be a healthier dessert choice, especially when homemade, thanks to matcha’s antioxidant-rich goodness. However, it’s still a sweet treat, so enjoy it in moderation as part of a balanced diet.

Is matcha vegan-friendly?

Absolutely, pure matcha powder itself is totally vegan-friendly—it’s simply ground green tea leaves. Just be sure to check any added ingredients in store-bought products to confirm they’re plant-based.

Does matcha ice cream taste like matcha?

Yes! Matcha ice cream has that distinctive earthy, slightly grassy flavor matcha fans know and love, balanced beautifully with creamy sweetness.

Scoops of vegan matcha ice cream in white bowls topped playfully with upside-down waffle cones.

If you make this vegan matcha ice cream recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!

flower icon
Send This Recipe to My Inbox
Drop your email below to receive this recipe in your inbox. Plus, we’ll send you our favorite seasonal plant-based recipes weekly!
Please enable JavaScript in your browser to complete this form.

Vegan Matcha Ice Cream

5 from 8 votes
Say hello to the creamiest, dreamiest vegan matcha ice cream you’ll ever make at home! It’s perfectly sweet, full of matcha flavor, and sprinkled with chocolate chips—because chocolate always says yes to ice cream. No dairy, no fuss, just freezer-friendly happiness by the scoopful.
Three waffle cones filled with scoops of vegan matcha ice cream.
Prep Time 1 hour 30 minutes
advance prep (for freezing the ice cream maker bowl) 1 day
Total Time 1 day 1 hour 30 minutes
Servings 6

Equipment

Ingredients

  • 2 cans coconut milk, use full-fat for best results
  • 5 tablespoons sugar
  • 7 tablespoons agave nectar, or maple syrup
  • 3 tablespoons matcha powder
  • teaspoon salt
  • ½ cup chocolate chips, roughly chopped (or mini vegan chocolate chips)

Instructions

  • Advance Prep: Freeze the ice cream maker bowl for at least 24 hours before beginning (or follow ice cream maker directions). This is an essential step for getting the right ice cream consistency!
  • In a blender, add the coconut milk, sugar, agave nectar, matcha powder, and salt and blend until completely smooth. Pour into a bowl, cover, and place in the fridge for at least 1 hour to chill (longer is fine too).
  • Set up your ice cream maker with the fully-frozen canister, turn it on, and gently pour in the chilled matcha mixture. Allow ice cream maker to run until the matcha mixture turns from liquid to thick soft serve. This usually takes about 10-15 minutes, but look for visual signs of readiness and follow your ice cream maker’s instructions as the time can vary significantly.
  • As soon as the ice cream maker is done, using a spatula, quickly scoop all the soft ice cream into a storage container and gently fold in the chocolate. The ice cream will be very soft (similar to soft serve) and will melt quickly, so work fast and cover and transfer to the freezer as soon as you’re done!
  • Allow to chill in the freezer for at least 4 hours (or overnight) before enjoying!

Notes

  • Container Matters: Store leftover matcha ice cream in a freezer-safe container with a tight-fitting lid to minimize ice crystals and keep the texture silky smooth.
  • Shelf Life: Properly stored, your ice cream will stay delicious for about 2-6 months—though we doubt it’ll stick around that long!
  • Mini-Treat Hack: For easy snacking, freeze leftovers in a covered ice cube tray to create adorable, bite-sized portions.
  • Perfect Scooping: Allow your matcha ice cream to soften at room temperature for 5–10 minutes before scooping to get that ideal, creamy texture.
  • Freezer Burn Protection: Press a piece of parchment or wax paper directly onto the ice cream’s surface before sealing your container; this helps keep ice crystals at bay.
  • Prep Ahead: Remember to keep your ice cream maker bowl permanently stored in your freezer, so you’re always ready when cravings strike!

Nutrition

Calories: 463kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 27g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 281mg | Fiber: 1g | Sugar: 34g | Vitamin A: 375IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 7mg
Course — Dessert
Cuisine — American
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.
newsletter offer

Enter to Win Our Monthly Giveaway!

New winner every month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!

Please enable JavaScript in your browser to complete this form.

Leave a Comment

5 from 8 votes

Your email address will not be published. Required fields are marked *


The reCAPTCHA verification period has expired. Please reload the page.
Recipe Rating




9 comments
  1. Rena Agno says:

    5 stars
    Matcha and chocolate in an ice cream? No need to say anything else, people of all ages love this – plus these are healthy!

  2. Beatriz Buono-Core says:

    5 stars
    I seriously need to try this ice cream! I looove matcha 🙂

  3. Andrea White says:

    5 stars
    This looks so so good! Can’t wait to try this ice cream out!

  4. 5 stars
    Love, love, love! Matcha tea is so lovely and I can’t wait to try it in ice cream form. Yay!

  5. 5 stars
    This ice cream looks so amazing and I’m sure it tastes great!

  6. 5 stars
    This is one of my all time favorite types of vegan ice cream to make in my ice cream maker! It’s soooo good!

    • Rakesh Kumar says:

      Hi Michelle,
      I want to buy your book for vegan ice cream making. Please send me your mail id.

  7. 5 stars
    This is the summer recipe I didn’t know I wanted! If only I had an ice cream maker! AMAZING photos, btw!!

Stay Inspired!

Thank you for subscribing!