Vegan Matcha Ice Cream No-Churn 3-Ingredients

Vegan Matcha Ice Cream No-Churn 3-Ingredients

I decided to make this Vegan Matcha Ice Cream because matcha green tea ice cream is really popular in Japan and is one of my favourite flavours!

Vegan Matcha Ice Cream No-Churn 3-Ingredients

This ice cream is dairy-free/egg-free (so incidentally vegan), sugar-free and full of antioxidant-rich matcha powder.

But dietary requirements aside, it’s a great ice cream to make at home because it’s so quick + easy, and so much cheaperhealthier AND more delicious than shop-bought ice cream. The sweet potatoes are filling and will charge you with lots of sustainable energy, so you won’t want to eat loads of it like regular ice cream only to collapse in a food coma afterwards. You can eat it completely guilt-free as it’s basically just the same as having vegetables for dessert but you definitely won’t notice I promise!

Because of their naturally creamy texture and high sugar content, sweet potatoes make a great alternative to frozen bananas for homemade soft-serve ice cream. And because of their less distinctive taste (you can’t taste the sweet potatoes at all once you add the matcha), you can use them as a basis for different flavours. Because the sweet potatoes are already so sweet, I don’t think adding extra sugar is really necessary, but you can add something extra to sweeten if you want.

The biggest attraction for me is how ridiculously easy it is to make –  all you need to do is cook your sweet potato, freeze it and blend with matcha powder and a few tablespoons of any kind of yogurt (Greek yogurt works particularly well, or coconut yogurt if you want to keep it dairy-free).

And you can forget about the ice cream maker. You only need a hand-held stick blender for this, or a food processor or smoothie maker or NutriBullet – essentially any blending device of your choice!

And you can buy matcha from most health stores or Asian supermarkets. I used this one from Lalani & Co.

It’s great either in a cone or bowl – it would also go really well with anko (red bean paste) or kuri-an (chestnut paste), or even with my Purple Sweet Potato Mochi!

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Matcha Ice Cream No-Churn 3-Ingredients
Serves 2
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  1. 1 sweet potato
  2. 1 teaspoon matcha powder
  3. 3 tablespoons coconut yogurt
  4. Optional: 1 tablespoon maple syrup (or sugar), to taste
  1. Peel the sweet potatoes and cut them into small pieces
  2. Boil or steam for about 15 minutes, or until soft enough to pierce with a fork and drain (alternatively you could roast them)
  3. Mash the sweet potatoes with a fork
  4. Once cooled, transfer the mash into a freezer-friendly container and place in freezer until completely frozen
  5. Place the frozen mash into your blending device of choice along with the matcha powder and yogurt (add something to sweeten if you wish)
  6. Blend until it forms a thick ice-cream-like texture – you will probably have to mix it around a few times during this process to make sure it’s all evenly blended
  7. Serve up and enjoy immediately!
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