Homemade Matcha Ice Cream

Tagged in: Recipes
Homemade Matcha Ice Cream


We’ve taken our favorite creamy, perfectly sweet matcha latte and turned it into a Good Clean Food approved ice cream. The base is made of coconut milk and cashew butter - and the result is incredibly decadent and satisfying. Keep a batch of matcha ice cream in your freezer for those times when you’re craving a sweet treat!


Matcha is known for its positive impact on metabolism, decreasing anxiety, and improving mood and focus. Quality of matcha can vary, and we recommend buying a high quality, organic powder. In addition to sipping matcha as a tea or latte, we use it often in our baked goods, smoothies, and desserts like this ice cream.

This recipe does require an ice cream maker. If you don’t have one, check out our frozen “Nice” Cream in 4 Flavors Recipes.



  • 1 14 oz can full-fat coconut cream

  • ¼ cup maple syrup

  • 2 Tbls coconut sugar

  • ¼ cup cashew butter

  • 1 tsp matcha green tea powder

  • ¼ tsp sea salt

  • 1 tsp pure vanilla extract


Place coconut cream, maple, sugar and cashew butter into the Vitamix or high speed blender

Blend on high for 30 seconds, or until the mixture is smooth.

Add matcha powder, sea salt, and vanilla extract and blend until smooth, about 30-60 seconds.

Pour mixture directly from the Vitamix into the ice cream maker while it is rotating. Let the ice cream churn for about 20-25 minutes, until it becomes a firm ball or the ice cream maker stops rotating.

Transfer to a freezer-safe container and freeze for at least 1-2 hours to firm up.

If you like this Matcha Ice Cream recipe, you might love…

“Nice” Cream in 4 Flavors

Favorite Vegan Matcha Latte