Matcha Vanilla Bean Ice Cream (Vegan)
Matcha vanilla bean ice cream is a delicious blend of sweet vanilla bean seeds and earthy matcha powder. A non-dairy, no-churn treat.
This ice cream is as simple as it is wonderful. Matcha powder and sweet vanilla bean seeds combine to create this smooth matcha vanilla bean ice cream. It’s earthy, sweet, light, and incredibly creamy. Matcha fan or not, you have to give it a try. It is a no-churn delight that is dairy-free.
What you will need:
Matcha powder and a vanilla bean pod are a must for this recipe. If you do not have a vanilla bean pod, you can use vanilla extract; but you won’t have those lovely speckles of vanilla seeds in the ice cream. I used homemade sweetened condensed milk; store bought will work just as well.
- plant based heavy cream
- plant based sweetened condensed milk
- matcha powder
- vanilla bean
How to:
This ice cream could not be easier to prepare. If you are making homemade sweetened condensed milk, make sure it is room temperature before preparing the ice cream. The sweetened condensed milk can be made a day or two ahead of time to make things easier.
Let’s get the prep work out of the way. Slice the vanilla bean open lengthwise and scrape out all of the seeds. Set those seeds aside for later. We need to make a paste with the matcha powder so it blends easily into the ice cream base. To a small bowl, add the matcha powder and 1 tablespoon of heavy cream. Blend the two ingredients together until a smooth paste is formed. Set the paste aside for later.
To a medium bowl, add the heavy cream. With a hand mixer on medium to medium-high speed, whip the cream until soft peaks are achieved. Once soft peaks are achieved, add the sweetened condensed milk and continue blending on medium to medium-high speed for about a minute or until the condensed milk is well incorporated. Take half of the cream/condensed milk mixture and place it in a second bowl. You should now have two bowls, each containing half of the cream/condensed milk mixture. To one bowl, add the vanilla bean seeds. Using the hand mixer, blend the seeds in just until incorporated. To the other bowl, add the matcha paste. Blend the paste in just until fully incorporated.
The ice cream will be added to a freezer-safe container in layers. I used a 6x6x2 glass container with a lid. To the container, add half of the vanilla ice cream and half of the matcha ice cream; swirl them together. Add the rest of the vanilla ice cream and the rest of the matcha ice cream; swirl them together. I sprinkled a little matcha powder over the top of the ice cream—this is optional. Cover the ice cream and place it in the freezer for 6 to 8 hours. I leave mine in the freezer overnight. The ice cream can be served straight out of the freezer.
Alright, let’s get started. Please make and enjoy.
Matcha Vanilla Bean Ice Cream (Vegan)
Ingredients
- 1¼ cups plant based heavy cream + 1 tbsp
- 1 cup plant based sweetened condensed milk (see recipe on the website if interested in making it homemade)
- 1½ tsp matcha powder
- 1 vanilla bean
Instructions
- Take your vanilla bean, slice it open length wise and scrape out all of the seeds. Set the seeds aside to add to the ice cream later. To a small container, add the matcha powder and the1 tablespoon of heavy cream. Mix the two together until you have created a paste. Set the paste aside.
- To a medium bowl, add the heavy cream. With a hand mixer, whip the cream on medium to medium high speed until you achieve soft peaks. Once soft peaks are achieved, add the sweetened condensed milk and continue whipping on medium to medium high speed for about a minute or until the sweetened condensed milk is fully incorporated.
- Take half of the mixture and place it into a medium bowl. You should now have two bowls with each containing half of the cream/sweetened condensed milk mixture.To one bowl, add the vanilla bean seeds. Blend with the hand mixer just until the seeds are well incorporated. To the other bowl, add the matcha paste. Blend with the hand mixer just until well incorporated.
- We are going to add the ice cream in layers to a freezer safe container. I used a 6x6x2 glass container with a lid. To your container, add half of the vanilla ice cream and half of the matcha ice cream – swirl them together. Add the rest of the vanilla ice cream and the rest of the matcha ice cream – swirl them together. I sprinkled a little matcha powder across the top of the ice cream – this step is optional.Cover the ice cream and place it in the freezer for 6 to 8 hours. I leave mine in the freezer over night. The ice cream can be served straight out of the freezer.
