Soft serve matcha ice cream is delicious, creamy, and a perfect recipe for those looking for a no-churn ice cream option.
If you’ve been longing to make homemade soft serve ice cream and you simply don’t have the ice cream machine to take that leap, this recipe is for you. It’s easy and relatively straightforward, even better when you get the kids-Fun overload!
One of our favorite things to do with the kids on weekends is baking up a sweet treat or making a fun ice cream pie.
I’ve sampled many flavors with the kids, and I can’t wait to share them with you soon.
What is Matcha?
Matcha is a unique tea consumed mainly in Japan and East Asian countries. It is a powder made from green tea leaves. The plant is grown under special conditions, under shade for four weeks. Once harvested, the leaves are processed to turn into a powder. Then, the stem and veins are removed.
Matcha powder has a unique, slightly sweet, grassy, and nutty pleasant flavor. It is available in powder as well as teabags. (affiliate link)
You’ll love this soft-serve ice cream because it’s:
It literally melts on your tongue
So flavorful because- Matcha and a hint of coconut- hello!
Easy to make
No need for an ice cream machine
Ingredients for Matcha Ice cream
What you’ll need to make this ice cream recipe:
- Heavy cream or coconut cream– I used a combination of both to make this recipe. See the recipe note if you want to make this recipe vegan or simply use only coconut milk. Of course, you can omit the coconut milk if you don’t care for it.
Matcha powder, a.k.a green tea powder- use a good quality culinary grade matcha powder for this recipe.
There are cheap ones out there, and you want to steer clear because the taste is beyond disappointing. After some trial and error, a friend suggested a vendor to me on Amazon.
This is one of the main ingredients and shouldn’t be omitted. The earthy flavor of matcha pairs exceptionally well with coconut; you just try it. Plus, the beautiful hue of this ice cream is a result of the matcha powder.
- Sweetener: I used condensed milk because of the rich consistency. You can use confectioner sugar, granulated sugar, maple syrup, or coco o it condensed milk. Make sure to dissolve it before freezing.
See the recipe card for quantities.
Mix: first, sieve the matcha powder to remove any lumps. Combine all the ingredients.
Freeze: pour the cream mixture into ice cube trays, cover, and freeze.
Blend: release the cubes from the tray by breaking them with a paring knife or quickly run the trays under running water. I find silicone trays work best. Blend the ice cream until silky smooth.
Serve: You can serve it after blending or scoop it into piping bags and pipe into serving cups or waffle cones.
** it’s best to work quickly as it melts easily- it’s ice cream peeps!
Place the piping bags in the freezer for about 10-15minutes if it starts melting; this will help it firm up again.
Substitutes for making vegan matcha ice cream
With this delicious recipe, you don’t need to churn the ice cream. Instead, here are a few substitutes that you can use for a perfectly delicious soft-serve vegan matcha coconut ice cream.
· Non-dairy milk: Coconut milk is the perfect choice for vegan matcha ice cream. However, you can also use almond milk or even soy milk.
· Thickening agent: IfYouon’t necessarily need a thickening agent if you are using full-fat coconut cream. You can either use cornstarch or arrowroot powder if you are using milk that isn’t full-fat.
· Vegan cream: You can use vegan sweetened condensed milk, sweetened coconut condensed milk, or the solid part of coconut milk after it has been refrigerated for this recipe.
· Sweetening agent: You can use maple syrup, coconut sugar, or organic cane sugar for this recipe.
What toppings go with matcha ice cream?
Here are a few things that go well with matcha ice cream:
· Chocolate: Chocolate chips, white chocolate chips, or vegan chocolate goes so well with soft-serve matcha ice cream.
· Fruits: Fruits are always a perfect topping. You can serve the soft “serve coconut milk ice cream” with coconut shavings, banana, and citrus fruits.
· Herbs: You can top the soft serve coconut matcha ice cream with fresh mint. The flavors go well together.
Equipment used to make this ice cream
Like I said earlier, you don’t need an ice cream machine to make this delicious soft serve. I used this high-powered Ninja blender and food processor during testing and perfecting the recipe.
If you don’t have a budget for either equipment, use small ice cube trays instead of the big ones. then stab with a paring knife before blending with a regular blender.
Storing the Ice cream
Store any leftover in a freezer-safe container. When ready to eat, leave the container out on the kitchen countertop for 3 -5 minutes before scooping it.
Place the piping bags in the freezer for about 10-15minutes before piping helps the ice cream hold its shape. Don’t skip this step!
** If you don’t want to get fancy, scoop the soft-serve ice cream into serving cups once it’s blended. Serve immediately or re-freeze any leftovers.
Soft Serve Matcha Ice Cream
- Blender or food processor
- 2 cups cups heavy cream (or coconut cream from 3 cans) see note below
- 1 teaspoon culinary grade matcha powder (See post for recommendations)
- 1 can sweetened condensed milk (14 .oz)
- 1 tablespoon vanilla extract
- Pinch of salt
- Sieve the matcha powder and set it aside. Whisk together one tablespoon of heavy cream with the matcha powder until it’s fully incorporated. Set aside.
- Combine the remaining cream, condensed milk, matcha powder mix, vanilla extract, and a pinch of salt into a wide bowl. Whisk for about a minute by hand, making sure not to overmix. As soon as the liquid is about to get thick, stop whisking.
- Pour the content into ice cube trays, and cover with cling wrap. Freeze for about 2 hours or until the cream mixture is firm to the touch.
- While the ice cream is freezing, get 2 large piping bags ready fitted with a star nozzle. Insert the tip of the bags into a tall glass, so it’s easy to handle when it’s time to pipe the ice cream. Also, have the serving cups ready.
- Now, release the cubes by giving the tray a QUICK run under running water or break cubes with a paring knife. Place the cubes in the stand of a food processor and blend until it’s silky smooth, about 2 minutes or so. You can equally use a heavy-duty blender if you don’t have a food processor.
- Quickly spoon the ice cream into the piping bags. Twist the end of the bag to seal it, slowly add pressure from the top of the bag as you swirl the ice cream into individual serving cups or waffle cones. Top with your favorite ice cream toppings
Frequently Asked Question
Here’s a response to some of your most frequently asked questions.
· Is Matcha better with almond or coconut milk?
I have used a combination of coconut milk (the solid part after it’s refrigerated) and heavy cream to make this soft serve ice countless times; the taste is incredible!
Matcha goes well with both almond milk and coconut milk. Coconut milk is naturally sweet, so go easy on the sweetener. Plus, it has a thicker and creamy consistency. So, my vote is with coconut milk. However, you can use almond milk as well.
Is Matcha soft serve healthy?
It depends on the full-fat cream or milk you use as the base for the ice cream.
A coconut or almond milk base will be healthier than one made with heavy cream. Both these ingredients are rich in nutrients and antioxidants and have several health benefits. Furthermore, matcha powder is known for increasing the metabolic rate of the body. It also detoxifies the body and reduces stress.
Is Coconut Matcha good for you?
Yes, coconut matcha is good. That’s because coconut and matcha powder are both loaded with health benefits. Coconut is also known as a superfood. That’s because it contains natural healthy fats and offers overall body health. At the same time, Matcha is jam-packed with antioxidants and nutrients that support body functions and improve metabolism.
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PEACE & LOVE