Green Tea Ice Cream: 5-Ingredient Dairy-Free Dreaminess


Every time I go to a Japanese restaurant with a good friend, she raves about green tea ice cream. But it’s the one thing on the menu that is always rich in dairy. So I finally decided to whip up a dairy-free green tea ice cream recipe made with just 5 everyday ingredients. And you know what? It just #TastesLikeBetter.

Dairy-Free Green Tea Ice Cream Recipe (naturally vegan, gluten-free, soy-free and just 5 ingredients!)

Many online recipes for dairy-free green tea ice cream are actually made with matcha, which is a finely ground powder made from a specially grown and processed variety of green tea. Bloggers like to use it because it has a vibrant green hue, but it can also cost well over $100 per pound. I’ve included an option for dairy-free matcha ice cream, but the main recipe is for simple, affordable, deliciously dairy-free green tea ice cream.

Matcha powder does contain higher levels of antioxidants, but good old green tea should not be underestimated. It’s still high in EGCG, the polyphenol revered in several studies for fighting numerous health issues, from high cholesterol to Alzheimer’s Disease.

This very easy recipe pairs green tea (or matcha) with plant-based cashew milk beverage and coconut milk for a wonderfully creamy experience. I love the flavor of cashew and coconut together when making creamy dishes, but you can use my nut-free option below, if preferred.

Dairy-Free Green Tea Ice Cream Recipe (naturally vegan, gluten-free, soy-free and just 5 ingredients!)

Special Diet Notes: Dairy-Free Green Tea Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For nut-free, dairy-free green tea ice cream, substitute unsweetened coconut milk beverage for the cashewmilk beverage.

5.0 from 7 reviews
Dairy-Free Green Tea Ice Cream
Prep time
Cook time
Total time
This easy ice cream has a rich infusion of green tea flavor. But unlike the matcha option, the brewed version has a very pale yellow-green hue. You can optionally use a natural green food coloring to achieve a more a more vibrant look.
Serves: 4 servings
  • 1 cup dairy-free unsweetened milk beverage (I use Silk Cashewmilk, but nut-free is okay)
  • 6 green tea bags
  • ½ cup organic sugar
  • 1¼ cups full-fat canned coconut milk
  • ⅛ teaspoon salt
  • Natural green food coloring (optional)
  1. Heat the milk beverage in a small saucepan over medium heat until hot and steaming (just before it begins to boil).
  2. Remove the pan from the heat and steep the tea bags in the hot milk for 5 minutes. Squeeze each tea bag to extract as much of the milky green tea as possible.
  3. Whisk in the sugar until dissolved.
  4. Whisk in the coconut milk until smooth.
  5. The natural color of this ice cream is very pale. For a green hue, you can whisk in your favorite natural green food coloring.
  6. Pour the mixture into a 3-cup or larger glass measuring cup and let cool to room temperature. Then cover and refrigerate for 2 hours or more.
  7. Churn the mixture in your ice cream maker according to the manufacturer's directions. (or see How to Make Vegan Ice Cream without an Ice Cream Maker)
  8. Enjoy as soft serve or pack into an airtight container and freeze for 3 hours or more for hard-packed, dairy-free, green tea ice cream!
Matcha Ice Cream Option: Substitute 1 tablespoon matcha powder for the green tea bags. Add more matcha, to taste, if desired.
Nutrition Information
Serving size: ½ cup Calories: 194 Fat: 11.6g Saturated fat: 9.6g Carbohydrates: 4.2g Sugar: 20.8g Sodium: 98mg Fiber: 3.2g Protein: 1g

For More of My Recipes, Get Go Dairy Free!

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Yes, of course! To keep the flavor profile, I would use agave nectar, but honey could also be delicious. Any other liquid or granular type of sugar will work, but could have a stronger influence on the flavor (ie maple syrup or coconut sugar). You can technically substitute a sugar-free sweetener, but this would affect the texture of the ice cream quite a bit. Sugar softens ice cream, which is why sugar-free or low sugar ice creams tend to be harder.

  1. Christine Lee on

    Fantastic. Made this today and added a 1/2 tsp of xanthan gum for extra creaminess. It’s delicious. It’s so creamy and much better than store-bought.

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  4. Really good! Tastes great! I’m not a green tea drinker but this is wonderful. I think I’ll try it next time with Chai tea bags instead of green tea and see how it goes. 🙂
    Also, I skipped the food colouring. It was a pale brown colour but still tasted wonderful 🙂

    Thanks Alisa!

    • Yes, it’s not as much of a looker as matcha ice cream, but the taste makes up for it 🙂 Glad you enjoyed it Alisha and great idea on the chai tea! I think I’ll try that myself.

  5. I love, love green tea and love that you made an ice cream out of it! My first time ever trying green tea, was in Japan and honestly, nothing will ever compare to it, but I still love it here. The color of this ice cream is so beautiful and looks so darn creamy!

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