The Sol Journal

Matcha Protein Ice Cream

recipes

Matcha Protein Ice Cream

02 February, 2026

When you want something sweet that still feels like a good choice. Blend, freeze, spin, done. Matcha + vanilla protein turns into a Creami-ready dessert that loves your digestion back.

SERVES 4 GLUTEN-FREE | DAIRY-FREE | REFINED SUGAR-FREE

This Matcha Protein Ice Cream is the ultimate feel good dessert made with our Organic Matcha Powder and Embody Organic Vanilla Plant Protein, combining antioxidant rich matcha with high quality plant protein for sustained energy. Designed as a healthier alternative to traditional ice cream, it’s naturally dairy free, gluten free and refined sugar free, supporting balanced blood sugar, gentle digestion and post-meal satiety. Creamy, refreshing and easy to make, this is perfect for when you want something sweet that still supports your health.

Ingredients

1 cup soy milk
¾ cup coconut milk
2 tablespoons organic maple syrup
1 teaspoon vanilla bean extract
2 tablespoons Organic Matcha Powder
3 tablespoons Embody Organic Vanilla Plant Protein
6 strawberries, halved
1 tablespoon desiccated coconut

Method

  1. Blend all ingredients until completely smooth. Make sure there are no clumps of protein. Taste and adjust maple syrup if you want it sweeter.
  2. Pour mixture into your Ninja Creami pint and freeze for 12–24 hours.
  3. Spin on Ice Cream or Lite mode.
  4. If it’s crumbly or dry, add 1–2 tablespoons of almond milk and respin until creamy.
  5. Serve immediately or store in the freezer. Top with strawberries and sprinkle with desiccated coconut.