Vegan Creamy Matcha Ice Cream
Indulge in the smooth, refreshing decadence of Vegan Creamy Matcha Ice Cream—a plant-based treat that’s as healthy as it is delicious! Crafted with rich full-fat coconut milk, soaked cashew nuts, and naturally sweetened with maple syrup, this no-dairy dessert delivers a velvety texture and a delicately sweet flavor. The matcha powder infuses every scoop with earthy undertones and a gentle energy boost, while vanilla extract adds aromatic depth. Easy to prepare and churn in an ice cream maker, this recipe ensures a luscious soft-serve consistency for a scoopable delight. Perfect for matcha lovers and those seeking a vegan ice cream option, it’s the ultimate guilt-free indulgence for warm weather or any time you crave a cooling green tea treat.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 100 grams Cashew nuts (unsalted, soaked for at least 4 hours and drained)
- 120 ml Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Matcha powder
- 2 tablespoon Coconut oil
- 1 pinch Salt
Instructions
Start by soaking the cashew nuts in water for at least 4 hours or overnight. This will help them blend smoothly.
Drain and rinse the soaked cashew nuts. Set them aside.
In a high-speed blender, combine the drained cashew nuts, full-fat coconut milk, maple syrup, vanilla extract, matcha powder, coconut oil, and a pinch of salt.
Blend the mixture on high speed until it's completely smooth. Pause occasionally to scrape down the sides of the blender to ensure even blending.
Taste the mixture and adjust sweetness or matcha flavor if desired, by adding a little more maple syrup or matcha powder.
Pour the blended mixture into a container suitable for freezing. Cover the surface with plastic wrap to prevent ice crystals from forming on the surface.
Refrigerate the mixture for at least 1-2 hours until well chilled before churning.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded, freezer-safe container, and press a piece of parchment paper directly onto the surface. Seal with the lid.
Freeze the ice cream for at least 4 hours, or until it is firm enough to scoop.
Allow the ice cream to sit at room temperature for a few minutes before scooping to let it soften slightly.
Serve and enjoy your creamy vegan matcha ice cream!
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.5 g | 340% | |
| Saturated Fat | 202.4 g | 1012% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 140.2 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2820 mg | 60% | |
*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.
