Dairy Free Matcha Ice Cream
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
Disclosure: This Dairy Free Matcha Ice Cream recipe has been sponsored by Buddha Teas. All opinions are my own.
This Dairy Free White Chocolate Matcha Ice Cream is the silkiest, creamiest dairy free ice cream you’ve ever had. You won’t even believe it’s dairy free and vegan when you taste it! I can barely believe it myself!
The Best Matcha Ice Cream and SO SIMPLE!
This white chocolate matcha ice cream is SO easy to throw together with just about 5 minutes of hands-on time! All you need to do is throw all of the ingredients (except the chocolate chips) into a high-powered blender and blend for 2 minutes, then pour into an ice cream machine. Super simple.
My Inspiration For This Dairy Free Matcha Ice Cream
One of my favorite Japanese treats is hands-down the green tea ice cream. I lived in Japan for a few years when I was a kid and have also gone back to travel as an adult. And when I’m there you better believe I’m scouting out the best green tea ice cream! As kids we used to get it swirled with purple ube ice cream piled high on top of ice cream cones. Perfect for those hot and humid Japanese summer days!
I knew I needed to recreate my childhood favorite but make it even creamier and completely dairy free and refined sugar free. And, wow, I wasn’t disappointed with this one! I’ve made so many paleo and dairy free ice creams and I’ve got to say, this is definitely my favorite! SO CREAMY and flavorful! With just enough of that matcha kick and just the right amount of sweetness.
Made Extra Delicious with Buddha Teas Matcha!
To make this matcha ice cream the very best matcha ice cream, I use my favorite organic matcha from Buddha Teas! It has such a fresh flavor and color and you can really tell how high quality it is when you taste it! And I love that their teas are all certified organic and free from chemicals, preservatives, and artificial flavorings.
Buddha Teas is also dedicated to responsible sourcing and sustainable practices, so you know that the tea you’re getting not only promotes a healthy body but also a healthy planet.
Wait, Why Is There Tapioca Starch In This Matcha Ice Cream Recipe?
I know, it sounds so strange, but TRUST. Adding a starch to your ice cream gives it that silky smooth texture you want in a good ice cream. And you know that chewiness that you get in a good ice cream or gelato? Yep, that’s because there’s a starch in there. Cornstarch is a common choice, but to make this ice cream healthier and grain-free, I use tapioca starch! I also LOVE the shine it gives the ice cream! So pretty!
Starch also helps to prevent crystallization during the freezing process, so the result is super creamy, not icy. Crystallization can actually be a common issue when making dairy free ice creams, so this helps prevent that.
How Do You Make Dairy Free Matcha Ice Cream?
Step 1: Chill your ice cream canister according to the instructions for your machine. Mine needs 24+ hours in the freezer, so I just keep the container in my freezer at all times! 😀
Step 2: You want your ice cream ingredients to be cold when you add them to the canister to churn, so you’re also going to want to make sure to chill your coconut milk and maple syrup before beginning the recipe. I measure them out in a glass measuring cup (mixed together) and let that sit in the fridge overnight.
Step 3: Soak your cashews overnight in filtered water at room temperature. Rinse them well and drain off the water. If you forget to soak overnight (hi, been there!) you can also soak in boiling hot water for 15 minutes, then rinse well with cold water and drain. You don’t want to add them into the mixture hot!
Step 4: Begin actually making the ice cream! Pour all of your ingredients, except the white chocolate chips, into a high-powered blender. I use my Vitamix. Blend on high for about 2 minutes or until super smooth and silky.
Step 5: Pour the ice cream mixture into your pre-chilled ice cream canister and follow your machine’s instructions for churning. Mine takes about 20 minutes to churn.
Step 6: When the ice cream is thick and almost done, add the white chocolate chips and allow it to finish churning. I add mine about 5 minutes before it’s done.
Step 7: Taste test! Honestly, I cannot resist at this point! It’s just too good! Then transfer the ice cream to a container with a lid to freeze. If you don’t have a lid, you can use cling wrap and place that right on top of the ice cream (like, touching it) to prevent any freezer burn and evaporation. Freeze for about 2-4 hours or until hardened to your liking. You can also eat it right away if you want more of a soft-serve consistency.
Step 8: Sprinkle with extra white chocolate chips if you’re feeling fancy! Enjoy!
Check Out My Other Ice Cream Recipes!
- NO-CHURN KEY LIME PIE ICE CREAM (dairy free, vegan, paleo)
- MAPLE BOURBON PECAN ICE CREAM (dairy free, paleo)
- KETO COOKIE DOUGH ICE CREAM (keto)
- LOW CARB BIRTHDAY CAKE ICE CREAM (low carb)
- STRAWBERRY DRAGON FRUIT ICE CREAM (made in blender)
- PALEO BLUEBERRY ICE CREAM (made in blender)
- DAIRY-FREE RASPBERRY ICE CREAM (made in blender)
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White Chocolate Matcha Ice Cream
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
Ingredients
- 2 1/2 cups full fat coconut milk chilled*
- 1 cup raw cashews soaked overnight, rinsed and drained**
- 3/4 cup pure maple syrup chilled
- 1 Tbsp pure vanilla extract
- 2 Tbsp Buddha Teas organic matcha
- 2 Tbsp tapioca starch
- 1/2 tsp fine sea salt
- 1 cup dairy free white chocolate chips
Instructions
- Chill ice cream canister according to machine instructions. Mine needs 24+ hours in the freezer. Make sure to chill your coconut milk and maple syrup as well before beginning the recipe.
- Pour all ingredients except white chocolate chips into a high-powered blender. Blend on high for about 2 minutes or until completely smooth and silky.
- Pour ice cream mixture into pre-chilled ice cream canister and follow machine instructions for churning.
- When ice cream is thick and almost done, add white chocolate chips and allow to finish churning. I add mine about 5 minutes before it's done.
- Transfer ice cream to a container with a lid to freeze. Freeze for about 2-4 hours or until hardened to your liking. You can also eat it right away if you want more of a soft-serve consistency.
- Enjoy!
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Notes
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What’s your favorite ice cream flavor? Let me know in the comments! xxKit