Step 1

In a small bowl, whisk together arrowroot and 1/2 cup the non-dairy milk. Make sure that it is smooth. Set it aside to thicken.

Step 2

In a medium saucepan, combine 2 1/2 cups non-dairy milk with the sweetener and heat on low until the sweetener is dissolved. You can skip this step if you are using maple syrup and not granulated sugar.

Step 3

Add in the arrowroot mixture and stir constantly for 30-60 seconds until the mixture thickens slightly.

Step 4

Stir in the vanilla and matcha powder and whisk until combined throughout.

Step 5

Let the mixture cool in the fridge or freezer for 1-2 hours. I like cooling in the freezer because it is faster, just don't let it freeze. The goal is to chill the mixture.

Step 6

Once the vegan matcha ice cream mixture is chilled, freeze it in an ice cream maker according to the manufacturer's instructions. If you want to add mix-ins such as chocolate chips or nuts, add them in at the end of the process. This is the exact ice cream maker that I use!

Step 7

When your vegan matcha ice cream is done churning, it will be soft serve and ready to eat! If you want it to be harder or firmer, transfer the ice cream to a freezer-safe container and freeze for 1-2 hours for the best results!