3-Ingredient Matcha Ice Cream (dairy-free, vegan and no-churn)

Ingredients

• 45 ml (3 tablespoons)culinary-grade matcha, or more for a stronger flavour (preferably ceremonial-grade matcha)
• 1 can (343 ml / 11.6 fl oz)sweetened condensed coconut milk
• 1 can (527 ml / 17.8 fl oz)coconut cream (Savoy brand recommended)
• A pinch (optional)salt

Instructions

1. 1

   Whisk the mixture

   In a medium bowl, whisk the sweetened condensed coconut milk with the matcha until no dry powder remains. Gradually whisk in the coconut cream until fully combined.

2. 2

   Freeze the base

   Divide the mixture between a couple of ice-cube trays and freeze until solid, about 2 hours or overnight. Easy-release plastic trays were used for this recipe.

3. 3

   Blend until smooth

   Take the trays out of the freezer and let the cubes soften slightly at room temperature. Remove them from the trays and blend until smooth, scraping down the sides as needed. If the cubes do not blend smoothly, let them warm a little longer before blending again.

4. 4

   Firm up the ice cream

   Transfer the blended mixture to a chilled storage container and freeze for a couple of hours, until firm.

What is matcha ice cream?

Matcha is finely ground green tea, traditionally associated with Japanese tea culture, and it brings a grassy, gently bitter flavour to desserts. This version pairs it with coconut cream and sweetened condensed coconut milk for a vegan ice cream without a churner.

Coconut cream supplies richness, while the sweetened condensed milk adds sweetness and body. Freezing the mixture in cubes before blending helps create a smoother result.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2584 calories, 36g protein, 242g carbs, 169g fat.

The carbohydrates come mainly from the sweetened condensed coconut milk, while coconut cream supplies most of the fat. Matcha contributes a small amount of protein relative to the coconut ingredients. Serve a modest scoop with fresh fruit for a more balanced dessert plate.

Choosing the matcha

Matcha: Culinary-grade powder works well in this dessert. Add more than the stated amount if you want a stronger tea flavour; the recipe also suggests ceremonial-grade matcha as an option.

Mixing: Whisk the matcha into the condensed coconut milk first. This helps disperse the fine powder before the thicker coconut cream is added.

Getting a smooth texture

Ice-cube trays: Freeze the base until it is solid, around 2 hours or overnight. The recipe uses a couple of easy-release trays to make it simpler to remove the cubes.

Blending: Let the cubes soften slightly at room temperature before blending. Scrape down the sides as needed, and give them a little more time to warm if the blender is struggling.

Allow time to freeze

First freeze: The base needs to become solid in the trays before it can be blended, so plan for about 2 hours or leave it overnight.

Final freeze: After blending, freeze the ice cream in a chilled container for a couple of hours to let it firm up before serving.

Serving the ice cream

Texture: Serve once the blended ice cream has had time to firm in the freezer. If it is very hard, a short rest at room temperature can make it easier to scoop.

Pairings: Fresh berries or sliced fruit offer a bright contrast to the coconut and matcha. Toasted coconut can also add a little crunch.

Why add salt?

Salt: It is optional, but the recipe recommends a pinch. Add it with the matcha and condensed coconut milk so it can be whisked through evenly.

Coconut cream: The recipe recommends Savoy brand, but the stated ingredient is coconut cream. Use the full can so the proportions remain as intended.

Recipe notes & tips

• Whisk the matcha into the condensed coconut milk before adding the coconut cream.
• Freeze the base until fully solid so the cubes hold their shape when removed from the trays.
• Let the cubes soften slightly before blending to help the mixture become smooth.
• Scrape down the blender sides as needed to catch any unblended pieces.
• Chill the storage container before transferring in the blended ice cream.

Variations

• Stronger matcha: Add extra matcha to bring out a more pronounced green tea flavour.
• Berry topping: Serve with fresh berries for a tart contrast to the creamy base.
• Toasted coconut: Scatter toasted coconut over each serving for added texture.
• Pinch of salt: Include the optional salt to balance the sweetness.
• Fruit pairing: Add sliced fruit alongside the ice cream when serving.

Common mistakes to avoid

• Dry matcha patches: Whisk the powder into the condensed coconut milk until no dry spots remain before adding the cream.
• Lumpy mixture: Add the coconut cream gradually while whisking.
• Soft ice cubes: Freeze the base until solid, about 2 hours or overnight, before blending.
• Struggling blender: Let the frozen cubes warm slightly more at room temperature, then continue blending.
• Uneven blending: Scrape down the sides of the blender as needed.

How to store

Keep the ice cream in a covered storage container in the freezer. Let it soften briefly at room temperature before scooping if it has become too firm. The recipe does not specify a storage duration.

Frequently asked questions