This no-churn Vegan Matcha Ice Cream is a rich and decadent dessert with a beautiful green color and earthy matcha flavor. No bananas or coconut milk!
I used to be a bit skeptical of matcha. I mean, let's be honest, the first time you try it, it tastes grassy and earthy.
But how many things do I now enjoy that I hated the first time I tried?! Black coffee, sauerkraut, Brussels sprouts, kombucha.. there's quite a list. Matcha is a new addition!
The earthy matcha flavors pair so well with the sweetness from maple syrup in this ice cream. And similar to my pistachio ice cream, the texture of this no-churn ice cream is ultra rich and creamy.
For an ultra creamy, rich, and decadent ice cream, you need sugar and fat.
The ratio of fat and sugar is what makes an ice cream that has a creamy texture and is super flavorful.
In this vegan ice cream, the fat source is nut butter, which is naturally high in fat. The sugar source is maple syrup.
Obviously, maple syrup and nut butter alone don't create ice cream. So non-dairy milk and applesauce help to lighten up the texture to the right consistency.
Step 1. Add the non-dairy milk, nut butter, maple syrup, matcha powder, and applesauce to a bowl or blender. Mix or blend until smooth.
Step 2. Transfer to a freezer-safe container and freeze for an additional 2-3 hours, or overnight.
Step 3. When ready to eat, let the ice cream thaw several minutes before scooping.
Do I need a blender?
No. You can make this ice cream by whisking all the ingredients in a bowl. Be sure to mix thoroughly to distribute all the ingredients.
I do recommend using a blender anyway because it will result in a smoother ice cream.
Can I make this ice cream fruit-sweetened?
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
Simply replace the maple syrup with 9 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
How do I make this ice cream nut free?
You can sub the nut butter for in a 1:1 ratio with coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
Get the right scooping consistency
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Storing no-churn vegan ice cream
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
I often store my homemade ice creams in freezer safe bags, to maximize freezer space.
Jesus, thank you for healthy desserts to eat. Let us remember you as we enjoy this ice cream. Amen.
Love this no-churn ice cream? Check out some of my other vegan & no-churn ice cream recipes:
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This no-churn Vegan Matcha Ice Cream is a rich and decadent dessert with a beautiful green color and earthy matcha flavor. No bananas or coconut milk!
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