Dairy-Free Creamy Matcha Ice Cream
Indulge in the luscious creaminess of this Dairy-Free Creamy Matcha Ice Cream, a vegan-friendly dessert that delivers the perfect balance of sweetness and earthy green tea flavors. Made with a blend of full-fat coconut milk and unsweetened almond milk, this recipe has a velvety texture that's completely dairy-free. The cornstarch thickens the mixture to perfection, while premium matcha green tea powder infuses it with vibrant color and antioxidants. A hint of vanilla extract and a dash of salt elevate the flavor profile, making each spoonful utterly irresistible. With minimal prep time and no complicated steps, this homemade matcha ice cream is the ultimate treat for green tea lovers seeking a healthier, plant-based alternative. Perfect for summer gatherings or a refreshing after-dinner dessert, this recipe is sure to become your go-to for creamy, dairy-free indulgence.
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Matcha green tea powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium-sized saucepan, whisk together the coconut milk and almond milk over medium heat until well combined.
Add the granulated sugar and salt to the saucepan, whisking until the sugar dissolves completely.
In a small bowl, create a slurry by mixing the cornstarch with a few tablespoons of the warm milk mixture. Stir until smooth.
Slowly pour the slurry back into the saucepan while continuously whisking to prevent any lumps.
Continue to cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 3-5 minutes.
Remove the saucepan from the heat and whisk in the matcha green tea powder and vanilla extract until fully incorporated and the mixture is smooth.
Allow the mixture to cool to room temperature. Then, cover it with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 3 hours, or until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Then, scoop and enjoy your creamy, dairy-free matcha ice cream.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 164.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 586 mg | 45% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
