Easy Vegan Matcha Ice Cream

I developed this recipe for a tea company awhile back using just matcha green tea powder, heavy cream, and sweetened condensed milk. I recently pulled the recipe out of the archives to see if I could whip up a dairy-free, vegan version with some coconut milk products I had in the pantry.

Good news! It works like a charm with coconut cream and sweetened condensed coconut milk in place of their dairy counterparts. With three ingredients whipped smooth using a handheld whisk then churned in an ice cream maker, this is probably one of the easiest ice cream recipes on the planet.

Why this recipe works with tea: Think of this as a frozen matcha latte. Matcha green tea powder is designed to be whisked into liquid to release both its flavor and its healthful chemical compounds (like energizing caffeine, powerful antioxidants, and anti-inflammatory properties). In this recipe, we’re whisking matcha into coconut milk and making a very creamy, very cold latte of sorts.

I can’t think of a better recipe to transition into summer.

Happy cooking & sipping!

P.S. I originally created a dairy version of this recipe for Teatulia Organic Teas. Check out their fresh and sustainable line of teas from their own organic tea garden in Bangladesh.

Makes about 1 quart

Ingredients

2 teaspoons matcha green tea powder

1 (13 oz.) can coconut cream (not coconut milk)

1 (11 oz.) can sweetened condensed coconut milk

Note: You’ll need an ice cream maker for this recipe.

Preparation

1. In a medium bowl, whisk matcha powder with a tablespoon or so of the coconut cream to form a smooth paste. This will keep the matcha from clumping in the ice cream base.

2. Add remaining coconut cream and sweetened condensed coconut milk and whisk until smooth.

3. Cover and refrigerate for at least 2 hours until mixture is well chilled.

4. Follow ice cream maker manufacturer directions to churn the mixture until thick and creamy and almost frozen.

5. Transfer to a container with a lid. Freeze for 2 hours before serving.