Recipe: Vegan Matcha Green Tea Ice Cream

I'm obsessed with all things green tea, including matcha ice cream. It's not easy to find in most grocery stores (though Asian markets usually have some), so I decided to try making it at home. It took a fair amount of research and attempts before I got it right, but I think I've nailed it. I use the ice cream maker attachment for my KitchenAid, but you can use any ice cream maker for this recipe.

Matcha Green Tea Ice Cream — makes about 10 servings.


  • 2 cups cups full-fat coconut milk, divided from water
  • ¾ cup almond milk
  • 1 cup raw sugar
  • 2 tbs matcha powder
  • ¼ tsp salt

If you're wondering, "What the heck is matcha powder?" — it's just powdered green tea. Ever had green tea at a Japanese restaurant and noticed the powdery tea at the bottom of the cup? That's what this is. Based on the recipe research I did, it seems like the strength varies. The first recipe I tried called for half the amount of dairy and twice the matcha powder I used here and it was very, very bitter. I bought mine via Amazon, but your local Asian grocery store should also carry some.


  1. Combine the sugar, matcha powder, and salt in a small bowl. Whisk together, to break up some of the matcha powder clumps.
  2. In a medium-sized pot, stir the sugar mixture into coconut and almond milks, whisking often, over medium heat.
  3. Keep whisking the mixture until it begins to foam, then remove it from heat.
  4. Pour into a medium bowl and let sit for 20 minutes.
  5. Refrigerate the mixture for 1-2 hours, until completely cooled.
  6. Remove from refrigerator and whisk to incorporate the layer of "skin" that has formed on the top of the mixture.
  7. Pour into ice cream maker and churn for 20-25 minutes (according to your ice cream maker's instructions), or until the consistency of soft serve ice cream.
  8. Place in freezer for at least 2 hours to harden.
  9. Enjoy!