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Matcha Green Tea Ice Cream

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Matcha Green Tea Ice Cream

    • 5 hours
    • Serves 10
    • Easy


    When I first got my KitchenAid ice cream attachment as a birthday present, I immediately knew that I wanted to make an odd flavor ice cream. I still have a long list of flavors I want to try out but this matcha green tea ice cream is so good that I had to share immediately!

    One thing I have learned while testing this recipe, is that it’s an absolute must to do a little research on matcha. I recommend investing in a really high quality matcha powder. There are two kinds of matcha, ceremonial and culinary. Ceremonial grade matcha is the highest quality green tea powder available and is used in traditional Japanese tea ceremonies. Ceremonial grade matcha should be bright green, smell slightly grassy and be very finely milled powder. Culinary grade matcha is most often used for cooking and baking. It is slightly more bitter than ceremonial grade matcha.For this recipe I recommend ceremonial grade matcha powder.

    Also, this recipe is 100% dairy free and vegan!



    Freeze Ice Cream Churning Bowl The Night Before

    Place your ice cream churning bowl in the freezer at least 5 hours before using.


    Make Ice Cream Base

    To your blender add the coconut milk, matcha powder, agave or honey, salt and vanilla extract. Blend on high until smooth.

    Chill the ice cream base in the refrigerator for about an hour.


    Churn Ice Cream

    Add the chilled ice cream base to the ice cream maker and churn according to manufacturer’s instructions. I use the KitchenAid ice cream attachment and it takes about 20 minutes. It should look like soft serve ice cream.

    Next, transfer the ice cream into a freezer safe container using a rubber spatula and smooth out the top. I use a parchment lined loaf pan. For fun, I topped the ice cream with cacao nibs to add a bit of texture and a hint of chocolate. You can top with regular chocolate chips, nuts or even shredded coconut.

    Before freezing the ice cream, wrap it securely in cling film (a lot of cling film) then freeze for a minimum of 4 hours (best over night) or until firm.


    Scoop & Serve

    Remove the ice cream from the freezer and allow it to thaw for 10-15 minutes. Use a hot ice cream scoop for easier scooping.

    Top with more cacao nibs or any desired topping and eat! Oh so good!


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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