Dairy-Free Matcha Chip Ice Cream

by | May 19, 2024 | Food, Recipe

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Before I lived in Japan (1995-97), matcha was something I had never heard of in Canada. I had it only in hot water as a ceremonial tea in Japan, so I was surprised when I returned to Canada and it became popularized here in matcha lattes. You NEVER add milk and/or sugar to green tea in Japan. It’s just weird. In fact, I didn’t see it regularly consumed when I was in Japan. Green tea? Yes, for sure! Matcha? Rarely.

But now that you can easily find matcha powder without having to go to a special shop, why not make your own dairy-free matcha chip ice cream? I used to be a big fan of mint chocolate chip ice cream. This ice “cream” looks similar, so it brings nostalgia vibes for me, now that I hardly ever eat dairy anymore. Of course, it takes different, but it does taste wonderful! If you like matcha, that is. 🙂

Matcha powder is made from young green tea leaves, and it is packed with antioxidants. It has many health benefits, including potentially supporting good cardiovascular health (may lower blood pressure and reduce high cholesterol), support brain health, help prevent cancer, improve male fertility, protect bone health, and more.

Add in cacao nibs (small pieces of cocoa bean) and you’ll get the bitter-tasting health benefits of these too! Keep in mind that the matcha and cacao nibs both contain caffeine.

Now for the recipe, modified from Sondi Bruner (though her website is no longer available).

Dairy-free Matcha Chip Ice Cream Recipe

Ingredients
  • 1 14-oz can coconut milk
  • ¼ cup maple syrup (I want to try other natural sweeteners like honey or rice syrup, but haven’t yet tried it)
  • 1 tsp matcha green tea powder
  • ½ tsp vanilla extract
  • pinch of salt (yes, you need this to make it freeze)
  • ½ cup cacao nibs or dairy-free chocolate chips (I prefer the cacao nibs for taste and the fact that they are lighter and don’t sink to the bottom like the chocolate chips)
Instructions
  1. Put the coconut milk, maple syrup, matcha powder, vanilla extract, and salt into a blender.
  2. Blend ingredients until smooth.
  3. Pour into a freezable container. I used mason jars.
  4. If not using an ice cream maker, stir in the cacao nibs (or chocolate chips) and put it in the freezer.
  5. If using an ice cream maker, freeze according to manufacturer’s instructions. Add the cacao nibs during the last few minutes of freezing.
Notes

Moderation is key, of course.