You’re only six simple ingredients away from this creamy Vegan Coconut Matcha Ice Cream. The perfect pairing of coconutty creaminess and a wonderful, bright, earthy green tea flavor. Plus, I’m sharing my secret ingredient for making this vegan ice cream easily scoopable with a soft, pleasing texture.

🌟 Why You’ll Love This Recipe
Creating a delicious vegan ice cream with a smooth, creamy texture can be a bit of a challenge without dairy or eggs. My recipe delivers perfectly scoopable results, thanks to the added vodka. The vodka helps to control the hardness of the ice cream when frozen, ensuring it stays soft enough to enjoy straight from the freezer. Like all vegan ice creams, thaw this one a bit before scooping for the best texture. And scoop it into a glass to turn into a double matcha affogato for a special treat.
My recipe was tested with full-fat canned coconut milk and cream, which offer the most reliable fat and water ratios of all the non-dairy milk options. This consistency in the milk helps achieve a silky, indulgent texture in the ice cream. It does come with a strong, creamy coconut flavor.
Finally, matcha green tea and coconut are two complementary flavors you’re sure to love! Matcha’s grassy, earthy, slightly bitter notes are balanced by coconut’s creamy, sweet, and nutty profile, creating a perfect blend of richness and freshness in this ice cream.
🧾 Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make This Recipe
Vegan Coconut Matcha Ice Cream
Print Recipe SaveIngredients
- 14 oz. full fat coconut milk canned
- ⅓ cup sugar cane sugar, granulated sugar, or turbinado sugar
- 1 tsp vanilla extract
- 2.5 tbsp culinary grade matcha powder
- 14 oz. full fat coconut cream canned
- 2 tbsp vodka
Instructions
- Put the bowl of your ice cream maker in the freezer.
- Add the coconut milk, sugar, and vanilla extract together in a pan and heat over medium heat, stirring constantly, until the mixture just barely simmers and the sugar is completely dissolved.
- Add a few tablespoons of the mixture to a small bowl and sift in the matcha powder. Whisk to remove all the clumps.
- Add the matcha mixture back into the coconut milk mixture and whisk to combine.
- Now add in the coconut cream and vodka. Mix gently but thoroughly then transfer to the refrigerator to chill overnight.
- The next day, add your chilled ice cream to your ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 20-25 minutes.
- Transfer the ice cream to a container that you can safely freeze, and cover the top with a lid or parchment paper.
- Freeze the ice cream for at least 4 hours, and then you're ready to scoop serve! After freezing overnight, let it thaw ~10 minutes before scooping.