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No Churn Vegan Matcha Ice-cream Only 3 Ingredients

Your new obsession this summer awaits - 3 ingredients, no churn, dairy-free matcha ice cream! It is the easiest ever and has the absolutely perfect texture, creamy, velvety, soft, scoopable, and silky smooth. It takes less than 10 minutes to whip together and then just throw in the freezer.

Isn't it strange that there are barely any vegan matcha ice cream products available on the market? Worry not, it's super easy and quick to make our own! No churn, or ice cream maker, or any special equipment will be needed! All you need are coconut cream, condensed sweetened coconut milk or oat milk, and ceremonial grade matcha.

And you can barely taste the coconut in the final ice cream, as long as you use a good quality matcha powder that has a strong and robust taste! I used an organic ceremonial grade matcha and it lends the ice cream such a punch of flavor as well as a lovely vibrant color. For the coconut cream, it is what's gonna make the "body" of the ice cream so make sure you pick a pure and rich one, and refrigerate it at least overnight, you can even just throw the can in the fridge for a few days.

As a fervent ice cream lover myself, I could barely tell the difference between this vegan version and the dairy matcha ice cream I used to have. The only thing though, is that I do find this melts a bit faster than dairy ice cream (less saturated fat maybe? Which is a good thing in my book ;)

Hope you'll enjoy this summer treat and let me know what you think! If you try it please tag me on Instagram and Tiktok ^^


INGREDIENTS:

13.5 oz or 400 ml coconut cream 

7 - 8 oz or 200 gram condensed sweetened coconut milk

3 tablespoon ceremonial grade matcha powder

Waffle cones, optional


TO MAKE:

- Refrigerate the coconut cream overnight, scoop out only the white solid parts and save the clear liquid at the bottom for a different recipe;

- Whip the coconut cream until it expands in size and becomes fluffy, for about 5 minutes;

- Pour in the condensed coconut milk, and sift in the matcha, it is VERY important to sift the matcha so it doesn't clump!

- Whip again to combine everything evenly;

- Pour the mixture into a cake pan or any freezer-friendly container, freeze for at least 4-6 hours, or just let is freeze overnight;

- If you had frozen the mixture overnight or longer than 6 hours, take the ice cream out 10 - 15 minutes ahead of time so it "warms up" at room temperature and become scoopable again;

- Serve in a bowl or on waffle cones, enjoy!


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