Matcha Vanilla Bean Ice Cream (Vegan) (Edit recipe)

8 recipes
|
1 follower

Matcha powder and sweet vanilla bean seeds come together to create this smooth matcha vanilla bean ice cream. It’s earthy, sweet, light, and incredibly creamy. It's no-churn, whips up in a matter of minutes and freezes to a beautifully scoopable consistency. It is never a bad time for ice cream and if you are a matcha fan, even better.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

4

Serves: 6

Ingredients

1.25 cups Dairy-Free Whipping Cream, (Country Crock Dairy-free Whipping Cream)
1 cup Dairy-Free Sweetened Condensed Milk (click for recipe), (Nature's Charm Sweetened Condensed Oat Milk)
1.5 tsp Matcha Green Tea Powder
1 Vanilla Bean Pod

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 1 tablespoon of the 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 overnight. The ice cream can be served straight out of the freezer.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	232
Fat:	20 g
Carbohydrates:	6 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	67 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.