3-Ingredient Matcha Ice Cream (dairy-free, vegan and no-churn)
This 3-ingredient matcha ice cream is dairy-free and vegan, but still as creamy as the classic ice creams. Plus, you can make this without an ice cream churner and have it ready in 4 easy steps!
Prep Time15 minutesmins
Freezing Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Yield: 1Quart
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Ingredients
3Tablespoonculinary grade matcha , or more if a stronger matcha flavor is desired (preferably ceremonial grade matcha)
1cancoconut cream, or 17.8 fl. oz. (highly recommend Savoy brand)
Pinch of salt(optional but highly recommended)
Instructions
In a medium mixing bowl, combine the sweetened condensed milk and matcha powder. Whisk until the matcha powder is completely combined and no dry matcha is visible. Slowly whisk in the coconut cream until throughly combined.
Portion the matcha ice cream based into a couple of ice trays and freeze the base until solid, about 2 hours or overnight.*We used 2 easy release, plastic ice trays if you're curious.*
Once the ice cream base is solid, remove the ice trays from the freezer and let it warm up slightly at room temperature. Pop the ice cream cubes out of the trays and transfer them into the blender. Blend the frozen ice cream base until smooth. Make sure to scrape down the sides as needed.*If your frozen ice cream base isn't blending smoothly, let it warm up a little at room temperature before continuing to blend.*
Transfer the matcha ice cream into a chilled storage container. Freeze the ice cream for a couple of hours to let the ice cream firm up. Enjoy!
Notes
* If you want to make this matcha ice cream with an ice cream churner, check out the post above!*