- 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
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:
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
Churn 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