Simple Vegan Recipes

Vegan Matcha Ice Cream

This is a super easy Vegan Matcha Ice Cream recipe! It combines the amazing flavors of matcha, coconut cream, and pistachios. All you need are 4 simple ingredients and a blender or a food processor. No churning, no ice cream machine needed!

[日本語のレシピはここをクリック]

an image of matcha ice cream on cone

Vegan Matcha Ice Cream

To make this matcha ice cream, all you need are these 4 basic ingredients:

  • frozen bananas
  • coconut cream
  • pistachios
  • matcha powder

an image of ingredients for vegan matcha ice cream

Coconut cream – to make coconut cream, all you need is a can of coconut milk (full fat). Chill the can in the fridge overnight. Be sure not to shake the can when opening, as you want the liquid and the solids separated. Scoop out only the solids (not the water!) and whisk it. The leftover liquid can be used to make smoothies .

Additional sweetener – personally, I don’t add any sweetener because ripe bananas (frozen) add enough sweetness for me. However, if you prefer to make the ice cream sweeter, add maple or agave syrup, adjust amount to taste.

How To Make Matcha Ice Cream

It is a very simple 2-step process: blend and freeze.

  1. Blend – add all the ingredients to a food processor or a high-powdered blender. Blend until smooth. (If too thick to blend, add some of the liquid left from the coconut milk can)
  2. Freeze – transfer the mixture to a freezer-proof container and freeze for at least 2 hours.

Before serving, thaw the ice cream at room temperature for 5 minutes. You’ll be about to scoop it out easier.

an image of vegan matcha ice cream in a container

To Serve and Store

I love to top my matcha ice cream with crushed pistachios! Other toppings you could use are chocolate chips, coconut flakes, or roasted almond flakes.

You can store the ice cream in an airtight container in the freezer for 2 weeks.

an image of vegan matcha ice cream

Looking for other Vegan Desserts?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Matcha Ice Cream

This is a super easy Vegan Matcha Ice Cream recipe! It combines the amazing flavors of matcha, coconut cream, and pistachios. All you need are 4 simple ingredients and a blender or a food processor. No churning, no ice cream machine needed!
Prep Time10 mins
Inactive Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: Japanese
Servings: 2

Ingredients

  • 3 ripe bananas frozen
  • 3 tbsp coconut milk (full fat) chilled overnight
  • 3 tsp matcha powder
  • 1/3 cup pistachios, + more for topping shelled and roughly chopped

Instructions

  • Open the can of chilled coconut milk. Spoon 3 tbsp of the solids at the top of the can and whisk until smooth and creamy.
  • Add the coconut cream and the frozen bananas to a food processor or a high-powered blender and blend until smooth.
  • Add the matcha powder and crushed pistachios and blend until completely mixed. Taste, and add your choice of sweetener if needed.
  • Transfer the mixture to a freezer-proof container and freeze for 2 hours.
  • When serving, thaw the ice cream at room temperature for 5 minutes. Sprinkle some chopped pistachios and ENJOY!

ヴィーガン抹茶アイスクリーム

とってもクリーミーで濃厚なヴィーガン抹茶アイスクリームのレシピをご紹介します。砂糖、卵、乳製品不使用でとってもヘルシー!必要な材料は4つ、アイスクリームメーカーも要らない簡単レシピです。是非お試しください。

an image of vegan matcha ice cream

必要な材料

抹茶

冷凍バナナ よく熟したバナナを凍らせて作るのがオススメです。甘味料なしでも十分甘くなります。

ココナッツクリーム 缶のココナッツミルクを一晩冷蔵庫で冷やしてください。脂肪分と水分が分離して、上に白いクリームの固まりが出来ます。そのクリーム部分だけをスプーンですくい出して使います。残った水の部分はスムージーなどを作る際に使えます。

ピスタチオ カラを取り、粗く刻む。

抹茶のほろ苦さ、ココナッツクリームの濃厚さ、そしてピスタチオのコクがベストマッチのヴィーガンアイスクリームです!

レシピの詳細は下部のレシピカードをご覧ください。

an image of ingredients for vegan matcha ice cream

ヴィーガン抹茶アイスクリーム

とってもクリーミーで濃厚なヴィーガン抹茶アイスクリームのレシピをご紹介します。砂糖、卵、乳製品不使用のとってもヘルシー!必要な材料は4つ、アイスクリームメーカーも要らない簡単レシピです。是非お試しください。
Prep Time10 mins
Freezing Time2 hrs
Total Time2 hrs 10 mins
Servings: 2

Ingredients

  • 冷凍バナナ 3本
  • ココナッツクリーム 大さじ3
  • ピスタチオ 1/ 3カップ からを取り、粗く刻む
  • 抹茶 小さじ3

Instructions

  • 冷凍バナナとココナッツクリームをフードプロセッサーに入れて、攪なめらかになるまで拌する。ブレンドしにくい場合は、ココナッツミルクの缶に残った水分を大さじ1加えて、低速で回す。
  • 抹茶とピスタチオを加えて、攪拌する。
  • 容器に移して、冷凍庫で2時間冷やした固める。
    an image of vegan matcha ice cream in a container
  • 食べる際には、常温で5分待ってから器に盛り付ける。トッピングに刻んだピスタチオやチョコチップ、ココナッツフレークなどがオススメです。

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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