Blueberry Matcha Green Tea Ice Cream is a dreamy vegan treat, swirling together the bold earthiness of matcha with juicy bursts of blueberry and the natural sweetness of medjool dates. Made entirely from plant-based ingredients and surprisingly wholesome, this creamy dessert is just as easy as it is delightful—perfect for your Ninja Creami and ready to wow your tastebuds!
Why You’ll Love This Recipe
- Naturally Sweetened: Medjool dates bring gorgeous caramel-like sweetness without refined sugar, giving you a treat that feels as good as it tastes.
- Vibrant Color & Flavor: Blueberries and matcha create a striking swirl of purples and greens—each bite is both visually stunning and bursting with flavor.
- Creamy, Dreamy Texture: Oat milk and bananas (if you swap them in) blend up luxuriously in the Ninja Creami for that velvety ice cream experience.
- Quick to Prep, Easy to Customize: Just a handful of wholesome ingredients, and it’s as easy to tweak as it is to make—hello, happy freezer!
Ingredients You’ll Need
This Blueberry Matcha Green Tea Ice Cream proves that you don’t need a long shopping list to create a show-stopping treat. Each ingredient has a purpose—bringing either luscious texture, gorgeous color, or knockout flavor.
- Blueberries (1 cup, fresh or frozen): These add juicy tartness, antioxidant goodness, and that swoon-worthy purple swirl.
- Water (1 cup): Keeps things light and helps perfectly blend the oat milk powder—but you can use oat milk and skip this!
- JOI oat milk powder (3 tbsp): This creates a rich, creamy base—sub with regular oat milk or oat cream if you prefer (see variations).
- Medjool dates (3, pitted): The secret to naturally rich sweetness—plus, they melt away beautifully in the blend.
- Matcha green tea powder (1.5 tsp): Earthy, grassy notes, a subtle caffeine kick, and that signature jade-green shade to complement the blueberries.
Variations
One of my favorite things about Blueberry Matcha Green Tea Ice Cream is that you can completely personalize it! Whether you’re looking for nut-free, extra protein, or a fun new flavor combo—let your cravings lead the way.
- Banana Creaminess: Sub in half of a ripe frozen banana for one of the dates, for even richer texture and an extra fruity twist.
- Extra Protein: Add a scoop of your favorite vanilla or unflavored plant-based protein powder to boost nutrition without compromising creaminess.
- Berry Mix-Up: Swap in part raspberries or blackberries for the blueberries, or try a triple-berry blend for a medley of colors and flavors.
- Nutty Notes: Drizzle with almond butter or stir in crushed pistachios before the final spin for a flavor and crunch upgrade.
How to Make Blueberry Matcha Green Tea Ice Cream
Step 1: Layer Blueberries in the Pint
Start by adding your blueberries—fresh or frozen—right into the bottom of your Ninja Creami pint. Let them settle for a moment. This creates beautiful pops of color and flavor and ensures the blueberries don’t get lost in the blend!
Step 2: Blend the Base
In a blender, combine the water, JOI oat milk powder (or oat milk/cream), pitted dates, and matcha green tea powder. Blend on high until the mixture is silky-smooth—no chunks of dates or powder. The aroma at this stage already whispers “indulgence.”
Step 3: Assemble & Freeze
Pour the green tea base over the blueberries in the pint and make sure everything is evenly distributed. Cover and place the pint in your freezer on a perfectly level surface. Freeze for at least 24 hours—patience pays off!
Step 4: Prep for Spinning
After freezing, check the surface of your ice cream. If there’s a little “volcano” or uneven spot, simply level it off with a spoon. This step helps your Ninja Creami work its magic for the smoothest, creamiest results.
Step 5: Spin to Perfection
Lock the pint into the Ninja Creami outer bowl, secure the lid, and spin on the “Light Ice Cream” setting. If the texture looks crumbly or powdery, add a tablespoon or two of non-dairy milk and hit the respin button. You can repeat for maximum creaminess or sweeten more if you like. It’s magic in a machine!
Step 6: Serve or Store
Scoop out your Blueberry Matcha Green Tea Ice Cream straight from the pint for instant joy, or level off any leftovers and return them to the freezer. Re-spin whenever you’re ready for another treat—no judgment if that’s tomorrow!
Pro Tips for Making Blueberry Matcha Green Tea Ice Cream
- Date Smoothness: Soak your medjool dates in warm water for 10 minutes first, especially if they’re a little dry—this guarantees a silkier blend in the ice cream base.
- Matcha Mixing: Whisk your matcha into a splash of warm water before blending to avoid any green tea clumps and to coax out its most vibrant color and flavor.
- Ninja Creami Level-Up: Always level your frozen surface before spinning—your Ninja Creami will thank you with super-smooth scoops.
- Respin Rescue: If your texture isn’t creamy after the first spin, don’t worry! Add a splash of oat milk and respin for dreamy, scoopable goodness every time.
How to Serve Blueberry Matcha Green Tea Ice Cream
Garnishes
Top your bowl with a handful of fresh blueberries, a sprinkle of extra matcha powder, or even a few coconut flakes for that touch of elegance. A sprig of mint always looks chic and adds burst of aroma with every spoonful.
Side Dishes
This ice cream absolutely shines alongside crisp lemon shortbread cookies, or nestled over a warm blueberry crumble. For brunchy vibes, serve it with a fruit plate and granola for a guilt-free but indulgent “dessert breakfast.”
Creative Ways to Present
Try layering scoops in small glass jars for a parfait effect, or tuck a scoop between two vegan cookies for the ultimate matcha blueberry ice cream sandwich. You can even freeze in popsicle molds for refreshing grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
Simply level off the top of your pint, snap the lid back on, and return it to the freezer. The naturally creamy base means Blueberry Matcha Green Tea Ice Cream stays scoopable—just run it through the Ninja Creami again right before serving for perfect texture.
Freezing
Best results come from storing your ice cream in the Ninja Creami pint, but any airtight container works in a pinch. If serving directly from deep-freeze, allow the pint to sit at room temperature for a few minutes before spinning for that signature creamy consistency.
Reheating
No “reheating” here—just let frozen leftovers thaw slightly, then respin in the Ninja Creami until smooth. If you don’t have a Creami, set your pint out for 10-15 minutes and stir vigorously for a soft-serve texture.
FAQs
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Can I make Blueberry Matcha Green Tea Ice Cream without a Ninja Creami?
Yes! While the Creami gives the richest, creamiest texture, you can pour the mixture into a loaf pan, freeze, and stir every 30–45 minutes until frozen for a more rustic but still delicious treat. An ice cream maker works beautifully as well—just churn according to manufacturer instructions.
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Is Blueberry Matcha Green Tea Ice Cream caffeinated?
Because matcha is made from powdered green tea leaves, it does have a gentle caffeine boost. Typically, one serving provides about as much as a cup of decaf coffee—great for an afternoon pick-me-up!
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What if my ice cream is powdery after spinning?
No worries! Simply add a splash or two of non-dairy milk (like oat or almond), hit that respin button, and your Blueberry Matcha Green Tea Ice Cream will turn lusciously creamy. Sometimes it takes two respins for absolute perfection.
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Can I use a different sweetener instead of dates?
Absolutely. Maple syrup, agave, or your favorite liquid sweetener can sub in easily—simply adjust to your preferred sweetness. The dates do add a thick, creamy body, so if swapping, make sure your base still feels rich!
Final Thoughts
If you’re craving a refreshing, wholesome treat that tastes like pure summer in a bowl, you’re going to want to make Blueberry Matcha Green Tea Ice Cream ASAP. It’s easy, endlessly adaptable, and guaranteed to bring a swirl of color and joy to your kitchen—give it a spin and let your tastebuds do a happy dance!
Print
Blueberry Matcha Green Tea Ice Cream Recipe
- Prep Time: 10 minutes
- Total Time: 1 day 4 minutes
- Yield: 3 servings 1x
- Category: Blending
- Method: Blending
- Diet: Vegan
Description
Indulge in a guilt-free treat with this creamy and refreshing Vegan Blueberry Matcha Green Tea Ice Cream made with dates and oats. Packed with antioxidants and natural sweetness, this Ninja Creami recipe is a must-try for any ice cream lover.
Ingredients
Blueberry Matcha Green Tea Ice Cream:
- 1 cup blueberries (fresh or frozen)
- 1 cup water
- 3 tbl JOI oat milk powder (or use 1 cup plus 3 tbl oat milk or oat cream and leave out the water)
- 3 pitted medjool dates
- 1.5 tsp matcha green tea powder
Instructions
- Add the blueberries to your Ninja Creami pint.
- Freeze for 24 hours on a level surface.
- Take out and level the top by scraping with a tablespoon if there’s a hump or volcano. Level out evenly.
- Place into the outer bowl and put the outer lid on.
- Spin on light ice cream.
- If powdery or crumbly, add a few tablespoons of non-dairy milk and spin again using the respin button.
- You can repeat that step if needed or even add a liquid sweetener if it’s not quite sweet enough.
- Level off any leftovers and store in the freezer in the Ninja Creami pint.
- Pull out when ready to eat the leftovers and spin on light ice cream as above.
Blend the water, JOI oat milk powder, dates, and matcha until smooth.
Nutrition
- Calories: 160kcal
- Sugar: 21g
- Sodium: 7mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
