Dairy-Free Creamy Matcha Ice Cream
Indulge in the luxurious, velvety goodness of Dairy-Free Creamy Matcha Ice Cream, a delightful frozen treat that's as nourishing as it is delicious. This recipe swaps traditional dairy with full-fat coconut milk and unsweetened almond milk, creating an ultra-rich base that's completely plant-based. The earthy, antioxidant-packed matcha green tea powder brings a vibrant flavor and stunning color, while a touch of vanilla extract enhances its delicate sweetness. Thickened to perfection with a cornstarch slurry, this ice cream churns to a smooth, soft-serve consistency and firms up beautifully in the freezer for a scoopable dessert. Ideal for vegans, those with lactose sensitivities, or anyone seeking a refreshing twist, this easy-to-make homemade matcha ice cream is a healthier way to satisfy your sweet tooth. Perfect on its own or paired with cookies, fresh fruit, or a drizzle of dark chocolate!
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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
Directions
Step 1
In a medium-sized saucepan, whisk together the coconut milk and almond milk over medium heat until well combined.
Step 2
Add the granulated sugar and salt to the saucepan, whisking until the sugar dissolves completely.
Step 3
In a small bowl, create a slurry by mixing the cornstarch with a few tablespoons of the warm milk mixture. Stir until smooth.
Step 4
Slowly pour the slurry back into the saucepan while continuously whisking to prevent any lumps.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
Step 9
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.
Step 10
Transfer the ice cream to an airtight container and freeze for at least 3 hours, or until firm.
Step 11
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
| Serving size | (910.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1832.4 |
| Total Fat 117.5g | 0% |
| Saturated Fat 101.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 810.2mg | 0% |
| Total Carbohydrate 200.5g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 166.5g | |
| Protein 17.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 559.0mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 1761.9mg | 0% |
Source of Calories