I got an overwhelmingly large amount of positive feedback on my last recipe; Matcha Iced Espresso Soy Latte, and I’m super stoked to be able to share with you guys another recipe I’ve created. I went to Whole Foods looking for a dairy-free ice cream that I would enjoy, and I’ve tried a few before that I really liked, but I had major cravings for green tea!! I still have yet to find a brand that carries a good dairy-free matcha ice cream, so I decided to take matters into my own hands and made it myself. I just want to let you know, freshly made matcha ice cream is probably the best thing ever.
The ingredients were very simple as well, you honestly don’t need any tools either other than a handheld mixer (which in my case I lost the mixer and only had the whisk attachments, so I hand whipped it) and a baking pan to put into the freezer.
- 1 can of Coconut Cream
- 1/3 cup of soy beverage (or your own preference of dairy replacement)
- 2/3 cup Matcha Powder (feel free to adjust how much matcha you want in it based on a preference of strength, or even try other flavours!)
- 2 tbsp. of honey
I decided to use coconut cream because it has a very thick cream-like texture that is perfect for whipping. It doesn’t change the taste of the ice cream, but you do get a light coconut scent to it when you smell it. The top part of the can is the thick cream like texture and there is some coconut water like liquid at the bottom of the can, which I didn’t use. You can either keep it in the recipe in replacement of the soy milk, save it for future uses or just discard it to your liking.
I personally recommend chilling the bowl you plan on mixing with about 20 minutes before preparation, and the can of coconut cream the night before. I scraped all the thick creamy content from the can into my mixing bowl and began whipping it slowly until it was no longer a clump and more like a paste texture.
I then added the remaining ingredients in the bowl, folding them in so the matcha powder won’t go flying. If you’re using a hand mixer, you’re pretty much halfway done, you’ll need to mix it at a medium speed for about 5 minutes, or until you get soft peaks. The more whipped the texture is, the fluffier your ice cream will be. I hand whisked it for about 20 minutes, and it did get thicker, but I ran out of strength and stopped at a thick cake batter texture.
When you’ve achieved soft fluffy peaks, proceed to scrape the bowl and pour it into a baking pan. I recommend maybe a bread tin or small cake tin, I only managed to find a larger cake pan so I used that in the meantime. A larger flat pan would be great if you plan on cutting the ice cream into bars to create ice cream sandwiches.
I recommend dropping the pan onto a hard surface a couple of times to remove any air bubbles. The last step is probably the longest step, cover the pan with saran wrap and place it in your freezer. It’s best to let it chill overnight, but in about 6 hours, it should be ready to serve.
I was super excited when my ice cream was done and I took it out. It had such a smooth looking texture to it and I was pretty impressed with how it came out considering it was my first try.
I had no major challenges with this recipe and it came out so well. I think the next time I make this I’ll try other flavours and get a mixer to make the process easier and possibly make the ice cream fluffier!
I drizzled a teaspoon of raw honey over my ice cream before eating it and it was so decadant and rich in matcha flavour. I absolutely recommend this recipe for anyone else who can’t take dairy, but craaaaaaaaaaave ice cream.
If you get the chance to try out this recipe, leave a comment down below to let me know how it went, or tag me on instagram so I can see how your creation turned out!
Happy Thanksgiving! Cheers xo