Creamy matcha ice cream and a bright strawberry swirl make a simple frozen treat with plenty of color.

I make this dairy free version with coconut milk and oat milk, so it is a good option when regular ice cream does not fit your needs.

The matcha has a smooth, earthy flavor that works really well with the sweet strawberry swirl.

I cook the strawberries into a quick jam before adding them between layers of churned ice cream.

After a few hours in the freezer, the ice cream is ready to scoop. I like to let it sit for a few minutes first for the best texture.

Why This Recipe Is a Keeper

Creamy Dairy-Free Base – Coconut milk and extra creamy oat milk create a smooth, scoopable texture without any dairy.

Bright Berry Swirl – Jammy strawberries and fresh lemon add juicy sweetness that beautifully complements the earthy matcha.

Balanced Matcha Flavor – Culinary matcha brings a gentle green tea taste that feels fresh, fragrant, and never overly sweet.

Silky Homemade Texture – Cornstarch helps create a plush, creamy ice cream that stays smooth after freezing.

Here’s What You’ll Need

For The Strawberry Swirl

2 cups Hulled Chopped Strawberries
1/3 cup Cane Sugar
1 tbsp Fresh Lemon Juice
1 tsp Cornstarch

For The Matcha Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
2/3 cup Cane Sugar
1 1/2 tbsp Culinary Matcha Powder
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
1 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Combine the strawberries, cane sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring and lightly mashing the fruit, until thick and jammy.

Step 2

Transfer the strawberry swirl to a covered bowl and refrigerate until completely cold.

Step 3

Whisk the coconut milk, 1 cup of the oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened.

Step 4

Whisk the matcha powder with the remaining 1/4 cup oat milk until smooth. Whisk this matcha mixture into the warm ice cream base, then refrigerate for at least 4 hours.

Step 5

Churn the cold matcha base according to the ice cream maker’s directions. Transfer one-third of the ice cream to a freezer-safe container and spoon strawberry swirl over the top.

Step 6

Repeat the ice cream and strawberry layers twice, using a light swirling motion after the final layer. Freeze for 4 to 6 hours and soften for 5 to 10 minutes before scooping.

Recipe Tips

Cook the Strawberry Swirl Until Thick

Let the strawberry mixture cook until it looks glossy and jammy, with very little thin liquid left in the pan. The swirl should slowly fall from a spoon instead of running like a sauce.

A watery swirl freezes into icy pockets and can make the ice cream less creamy. Lightly mash some berries while cooking, but leave a few small pieces for better texture.

Chill the Swirl Completely

Refrigerate the strawberry swirl until it is fully cold before layering it with the churned matcha ice cream. A warm or even slightly warm swirl will soften the ice cream too much.

Spread it in a shallow covered bowl if you want it to cool faster. Stir it once after it has cooled for a bit so the center cools evenly.

Whisk the Base Before Heating

Whisk the coconut milk, oat milk, sugar, and cornstarch very well while the mixture is still cool. This helps the cornstarch dissolve smoothly before it starts to thicken.

Keep whisking as the base heats, especially around the bottom and edges of the saucepan. Once it is steaming and lightly thickened, remove it from the heat so it stays smooth and creamy.

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