Dairy-Free Matcha Ice Cream (Paleo & Vegan)

How To Make Dairy-Free Matcha Ice Cream (Paleo & Vegan)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 2 hours 23 minutes
Servings 6
Calories 122.8kcal


  • 1 14 oz can full-fat coconut cream
  • ¼ cup honey vegan: use maple syrup
  • 2 TBS granulated sugar paleo: use coconut sugar
  • ¼ cup cashew butter
  • ½ tsp matcha green tea powder
  • ¼ tsp sea salt
  • 1 tsp pure vanilla extract


  • Place coconut cream, honey, sugar and cashew butter into the container of your Vitamix blender in the order listed.
  • Blend on high for 30 seconds, or until the mixture is smooth.
  • Add matcha powder, sea salt, and vanilla extract and blend until smooth, about 30-60 seconds.
  • Turn on your ice cream maker.
  • Pour mixture directly from the Vitamix into the ice cream maker while it is rotating.
  • Let the ice cream churn for about 20-25 minutes, until it becomes a firm ball or the ice cream maker stops rotating.
  • Transfer to an airtight, freezer-friendly container and freeze for at least 2 hours, or until completely frozen.
  • Makes about 1 pint of ice cream.
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