Dairy-Free Moo-Matcha

Ice Cream

Matcha green tea dairy-free ice cream.

Servings

6

Prep Time:

Overnight

Difficulty:

Advanced

Good For:

Dessert

About this Recipe

This Japanese dessert delicacy, Dairy-Free Matcha Ice Cream, uses Matcha Green Tea Powder to make this sweet treat. We recommend finding a good matcha powder you enjoy to ensure you get the best flavor out of your dairy-free matcha ice cream. 

  • 4 cups Mooala Original Almondmilk
  • 6 egg yolks
  • 1 cup sugar
  • 1/3 cups matcha
  • 1/4 tsp xanthan gum
  • 1/4 tsp vanilla
  • 1/4 cup coconut cream

Step 1

Add cocoa matcha and half of the almond milk to the saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes. Add chilled coconut cream (only use the thick, white top part of the coconut cream).

Step 2

Add egg yolks to a large mixing bowl and whisk until you see a color change (should get lighter!). Gradually add the sugar in small increments while whisking vigorously till it’s nice and thick. Then, scoop in roughly 1/3 cup of the warm matcha-almond milk mixture and whisk to combine. Add remaining liquid slowly and mix until completely combined.

Step 3

Add xanthan gum to the mixture through a sifter and mix once more (this is not necessary, but will help the ice cream thicken). Add the vanilla extract.

Step 4

Cover and refrigerate overnight or for at least 6-8 hours until completely cooled, don’t forget to chill your ice cream maker canister overnight as well.

Step 5

Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer’s instructions. It should take 20-30 minutes.

Step 5

Either consume immediately as “soft serve” consistency, or freeze covered for 6-8 hours in a freezer-safe container to harden. Set out for 10-15 minutes before scooping.

Moo-atcha Ice Cream

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