Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates within its intense green color the full aromatic potential of the tea leaf: vegetal, umami, slightly bitter and with a persistent sweetness that lingers at the end and invites the next bite.

Iván Vázquez takes that potential and brings it to vegan ice cream making with a technically precise recipe, where every ingredient serves a specific function and where matcha is, from the first to the last gram, the absolute protagonist.

Organic Matcha Green Tea Powder: when color is also flavor

In this recipe, 14 g of Organic Matcha Green Tea Powder are used, a generous amount that guarantees real aromatic presence, not a decorative touch. This certified organic matcha simultaneously contributes three dimensions to the ice cream:

Color: that vibrant, intense green that visually defines matcha does not come from any colorant. It comes from the chlorophyll concentrated in the shade-grown leaf, preserved through drying and grinding. Iván Vázquez’s matcha ice cream is green because it is authentic.

Flavor: the vegetal and umami profile of matcha integrates into the oat drink and almond paste base, generating an ice cream with aromatic depth that goes far beyond what any artificial flavoring could replicate. It is a flavor that evolves on the palate: first fresh and vegetal, then soft and persistent.

Nutrition: matcha is a concentrated source of L-theanine, the amino acid that generates a state of calm alertness, and of catechin antioxidants. In a vegan ice cream that already has an interesting nutritional profile, matcha adds genuine value.

A 100% plant-based base: oat, coconut, and almond

The recipe dispenses with any ingredient of animal origin. The oat drink acts as a plant-based dairy base, providing a neutral smoothness that does not compete with the matcha. The coconut oil provides the necessary fat to achieve creaminess and texture in a dairy-free ice cream, while the almond paste adds body, richness, and a fatty profile that rounds out the whole.

This trio of plant-based ingredients builds a base that behaves similarly to whole milk in ice cream making, but with its own aromatic profile that complements rather than neutralizes the matcha.

Potatowhip Cold and Profiber Stab 5: plant-based stability and aeration

Two technical ingredients from Sosa complete the formulation:

Potatowhip Cold (7 g): p potato protein with aerating properties that allows air to be incorporated in a controlled manner during churning, generating a light and creamy texture without resorting to dairy proteins or egg. In a vegan ice cream, this function is fundamental: without Potatowhip Cold, the absence of animal protein can result in a dense and heavy texture.

Profiber Stab 5 (6 g): high-performance stabilizing fiber that controls water crystallization during freezing, protects texture through thermal cycles and guarantees that every serving comes out of the freezer with the same creaminess as the first. The key to consistency in professional ice cream making.

Iván Vázquez’s Vegan Matcha Ice Cream demonstrates that dairy-free and egg-free ice cream making is not a reduced version of traditional ice cream making: it is a technical discipline in its own right, where every ingredient has a purpose and where the result can match — and surpass — the sensory experience of a conventional ice cream.

Matcha, at the center of it all, makes it possible. Its character is so powerful, so defined and so recognizable, that it does not need dairy to shine. It only needs the right technique to express itself.