The Vegan Matcha Ice Cream is yummy and has 210 kcal per serving. Prepare this dessert in just 4 hours and 15 minutes. It contains full-fat coconut milk, maple syrup, salt, matcha powder, granulated sugar, vanilla extract, cornstarch, and water. The components included in this recipe contains no gluten, and this ice cream have no nuts as well. We may pair this ice cream with mango slices, pumpkin seeds, vegan brownies, raspberries, crushed pistachios, vegan waffles, matcha milkshakes, or vegan chocolate sauce. You may keep this Vegan Matcha Ice Cream in the refrigerator for 2 days.
STATS:
- Total Time: 4 hours 15 minutes
- Diet: Vegan
- Chilling Time: 4 hours
- Serving Size: ½ cup
- Cooking Time: 5 minutes
- Course: Dessert
- Servings: 6
- Calories: 210 kcal
- Preparation Time: 10 minutes
- Cuisine: Japanese
EQUIPMENT:
- Medium mixing bowl
- Measuring spoons
- Ice cream maker
- Freezer-safe container with lid
- Small saucepan
- Whisk
- Measuring cups
- Fine mesh sieve
- Silicone spatula
INGREDIENTS:
- 2 cans full-fat coconut milk
- Quarter cup maple syrup
- 1 tsp vanilla extract
- Two tbsp matcha powder
- 1 tbsp cornstarch
- 2 tbsp water
- Quarter tsp salt
- 2 tbsp granulated sugar
INGREDIENT NOTES:
FULL-FAT COCONUT MILK:
- It gives a rich and creamy texture without using dairy cream. Coconut milk freezes well and gives a smooth consistency in the ice cream. You may use full-fat oat cream as per your preference.
MAPLE SYRUP:
- This syrup gives a natural sweet taste and keeps the ice cream soft. It gives a mild caramel-like taste that blends well with the matcha. Include agave syrup if you are not using maple syrup.
GRANULATED SUGAR:
- It improves the texture and sweet taste of the ice cream. Granulated sugar makes the dessert smoother. You may use coconut sugar as another choice.
MATCHA POWDER:
- Matcha is the star component of this ice cream. It gives vibrant green color and earthy flavor to the dessert. You may add finely ground green tea powder as a substitute.
VANILLA EXTRACT:
- It softens the grassy taste of the matcha and gives warmth to the overall taste. You may include vanilla powder as an alternative.
CORNSTARCH:
- We use it to make the mixture slightly thick. It makes the ice cream creamier and reduces ice crystals. You may use potato starch as another option.
WATER:
- We mix water with cornstarch to make a smooth slurry, so it mixes well in the mixture. You may use unsweetened oat milk as a substitute.
SALT:
- It improves the sweet taste & maintains the earthy flavor of the matcha. You may use fine sea salt as per your choice.
INSTRUCTIONS:
- First, mix cornstarch with water in the bowl to make a smooth mixture.
- Put the coconut milk, maple syrup, salt, and sugar in the saucepan.
- Warm the ingredients on a medium-low flame then mix cornstarch mixture in it slowly.
- Cook them for 5 minutes till the mixture gets thick, then remove the pan from the flame.
- Sift in matcha powder and whisk well to make the mixture smooth.
- Add vanilla extract and cool the mixture, then refrigerate for 4 hours.
- Churn the chilled mixture in the ice cream maker as per the manufacturer’s guidelines.
- Include the ice cream in the freezer-safe bowl to freeze for 3 hours.
- Lastly, cool the ice cream at room temperature for 10 minutes, then serve.
SERVING SUGGESTIONS:
FRUIT:
- Fresh strawberries
- Blueberries
- Mango slices
- Kiwi
- Raspberries
TOPPINGS:
- Toasted coconut flakes
- Vegan granola
- Crushed pistachios
- Pumpkin seeds
- Cacao nibs
DESSERTS:
- Brownies
- Chocolate cake
- Waffles
- Pancakes
- Pound cake
TREATS:
- Ice cream sandwiches
- Matcha milkshakes
- Vegan sundaes
- Ice cream floats
- Dessert parfaits
SAUCES:
- Vegan chocolate sauce
- Berry compote
- Caramel sauce
- Mango puree
- Raspberry sauce
TIPS:
- Sift the matcha powder, then mix to prevent lumps.
- Chill the mixture completely, then churn to get the best texture.
- Full-fat coconut milk gives the creamiest results in the ice cream.
- Do not boil the mixture because it changes the matcha taste.
STORAGE INFORMATION:
FRIDGE:
- Keep the ice cream base in the vessel for 2 days.
FREEZER:
- Completely prepare the ice cream, then freeze for 2 weeks.
FAQs:
Can I make this dessert without using an ice cream maker?
- Yes, you may freeze the mixture for 3-4 hours and stir every 45 minutes to get the creamy texture.
Is light coconut milk a good choice for this recipe?
- Yes, you may include it if you want icier and less creamy ice cream.
Does matcha have caffeine in it?
- Yes, it naturally contains a small quantity of caffeine.
Can I make this ice cream sweeter?
- You may add an extra 1-2 tbsp maple syrup to get the desired sweetness.
What makes the ice cream hard after freezing?
- Homemade ice cream has a few stabilizers, so cool the ice cream for 10 minutes at room temperature, then serve.
NUTRITIONAL INFORMATION:
Net Carbs: 14 grams
Fiber: 2 grams
Vitamin A: 40 IU
Fat: 16 grams
Iron: 2.2 mg
Total Carbs: 16 g
Calcium: 25 milligrams
Protein: 2 g
Sodium: 95 mg
Calories: 210 kcal
Potassium: 230 milligrams
