Matcha Green Tea Ice Cream

Matcha Green Tea Ice Cream

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Adjust Servings:
2 (13 ounce) cans Full Fat Coconut Milk
4 Tablespoons Matcha Green Tea Powder (Ceremonial is best)
0.5 cup Honey/Maple Syrup
1 teaspoon Sea Salt
2 teaspoons Pure Vanilla Extract

Matcha Green Tea Ice Cream

  • 5 hours
  • Serves 10
  • Easy




This dairy-free and incredibly creamy matcha green tea ice cream is the exotic ice cream flavor of your dreams!

When I first got my KitchenAid ice cream attachment, I immediately knew that I wanted to make matcha ice cream.

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.

Matcha should be bright green, smell slightly grassy and a 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.

You can enjoy this ice cream as is or with cocoa nibs! Shredded coconut also makes for a great topping.

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


Love matcha? Try this recipe:

Gluten Free Baked Matcha Donuts



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, honey or maple syrup, 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.


Freeze The 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 easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

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