Blender Matcha Kakigori Recipe (Japanese Shaved Ice)

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This refreshing and light homemade matcha Kakigori is easy to make and the perfect summer ice treat. This classic Japanese dessert is made vegan, gluten-free, refined sugar-free, and oil-free!

a glass filled with kakigori and topped with ice cream.

What is Kakigori?

Kakigori is a Japanese shaved ice treat that consists of finely shaved ice that has a fluffy and snow-like texture, typically served in a bowl or on a plate. The shave ice is often flavored with various fruit syrup flavors like strawberry, melon, cherry, pineapple, mango, or lemon, or traditional Japanese flavors like matcha (green tea) or sweet red bean paste (Anko).

In the United States, a snow cone would be similar. However, it features much coarser ice than the traditionally soft and fluffy texture of kakigori. It also features different sugar syrup flavors and toppings.  

Kakigori is topped with a variety of condiments, including condensed milk, sweetened azuki beans, mochi (glutinous rice cakes), fresh fruit, or ice cream. The result is a refreshing and sweet treat that provides relief from the heat during the hot summer months. Kakigori is commonly found at summer festivals, street stalls, convenience stores, street vendors, and specialized shops in Japan. It’s a delightful and customizable dessert enjoyed by people of all ages.

What Makes This Recipe Great

Japanese Kakigori you can make at home! Escape the summer heat and make traditional Japanese sweets right in your own kitchen. Typically, you need a shaved ice maker (kakigori machine) to shave giant ice blocks, but machines can be a pain to use, and they can be costly, especially if you’re not eating kakigori on the regular. So, I’ve come up with a simple way to “shave” your ice in a high-speed blender and turn it into kakigori with a light matcha flavor!

While some kakigori is topped with condensed milk, it’s very common to find it made with just simple syrups–no dairy. In Korea, bingsu (빙수) is a shaved ice dessert that’s more commonly made from shaving frozen creamy ice, and this has more of a soft texture. For that reason, and because we’re using matcha, I’m calling this Blender Kakigori.

To make, simply crush ice, then create a simple matcha syrup and top it to your heart’s delight. I topped mine with a scoop of matcha ice cream and some dango or sweet rice dumplings. Other common toppings include sweet red bean, fruit, and cookies. When I was younger, my family used to enjoy kakigori at a family friend’s house. The best way to enjoy it was buffet style- an ice machine out on the counter with little bowls filled with toppings covering the countertop. I recommend you customize it with toppings of choice!

This Blender Matcha Kakigori is vegan, gluten-free, and refined sugar-free. It also requires only 3 main ingredients (excluding toppings), and I’ll be enjoying this treat all summer long! 

an overhead shot of shaved ice in a tall glass with dango and a straw

Ingredient Notes

That’s it–can you believe it? The garnish and toppings are what take this tasty dessert to the next level, so feel free to get creative or try some of these suggestions:

Step-by-Step Instructions

  1. Start by preparing matcha by bringing 1/4 cup of filtered water to a low boil. Once the water begins to boil, remove it from heat and let it sit for about a minute.
  2. Prepare a serving of matcha and whisk with hot, but not boiling, water until clumps are removed and the matcha is light and frothy. Add another 1/4 cup of cold filtered water along with maple syrup to taste and whisk lightly.
  3. Finally, prepare ice. Add ice to the blender and use the pulse function, or blend in spurts, using a tamper to help break down the ice. Transfer the ice into a serving glass and pour the matcha mixture over the ice. Add toppings of choice and enjoy.

Secrets to Success

  • To crush your ice, be sure to use a high-power blender. Having a tamper helps to crush the ice, and you can pause in between blending spurts to scrape down the edges of the blender. Be patient, and crush your ice just before serving. If it sits out, it will start to melt and may turn into one large ice chunk.
  • For more details on preparing matcha, you can refer to the Ultimate Guide to Making Matcha. I recommend high-quality matcha for the best flavor and maple syrup for the most neutral flavor. Agave syrup also works, as does a simple syrup.
  • I recommend using smaller ice cubes versus larger ones. It will make the blending process a lot easier for you and your blender!
  • Keep in mind the mixture should be sweeter than a normal drink, as the crushed ice will mellow out the flavor. Think syrup, and add a little more maple than you usually would.
a glass filled with kakigori topped with dango and a straw

Recipe FAQs

What is the difference between bingsu and kakigori? 

Kakigori and bingsu are shaved ice desserts originating in Japan and Korea. Kakigori has a fine, snow-like texture, commonly flavored with syrups like matcha or fruit. Bingsu features softer, smoother shaved ice with a variety of flavors such as red bean, green tea, and chocolate, often topped with ingredients like sweetened condensed milk, fruits, nuts, or ice cream. Each dessert reflects the culinary traditions of its respective country.

What does kakigori taste like? 

The taste of kakigori primarily depends on the flavoring used. The shaved ice itself is mild and has a light, refreshing quality. In this recipe, we used matcha, so it has an earthy, green tea matcha flavor. 

More Delicious Recipes

Zenzai – Sweet Red Bean Soup with Mochi

Matcha Frappé

Classic Bubble Tea

Mitarashi Dango

Matcha Monstera Cookies 

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love it when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below, too.

Blender Matcha Kakigori Recipe (Japanese Shaved Ice)

Servings: 1 serving
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
This refreshing and light homemade matcha Kakigori is easy to make and the perfect summer ice treat. This classic Japanese dessert is made vegan, gluten-free, refined sugar-free, and oil-free!

Ingredients 

Instructions 

  • Start by preparing matcha by bringing 1/4 cup of filtered water to a low boil. Once the water begins to boil, remove from heat and let sit for about a minute.
  • Prepare a serving of matcha and whisk with the hot, but not boiling water, until clumps are removed and matcha is light and frothy. Add another 1/4 cup of cold filtered water along with maple syrup to taste and whisk lightly.
  • Finally, prepare ice. Add ice to
    blender and use the pulse function, or blend in spurts, using a
    tamper to help break down the ice. Transfer ice into a serving glass and pour matcha mixture over the ice. Add toppings of choice and enjoy.

Video

Notes

Secrets to Success

  • To crush your ice, be sure to use a high-power blender. Having a tamper helps to crush the ice, and you can pause in between blending spurts to scrape down the edges of the blender. Be patient, and crush your ice just before serving. If it sits out, it will start to melt and may turn into one large ice chunk.
  • For more details on preparing matcha, you can refer to the Ultimate Guide to Making Matcha. I recommend high-quality matcha for the best flavor and maple syrup for the most neutral flavor. Agave syrup also works, as does a simple syrup.
  • I recommend using smaller ice cubes versus larger ones. It will make the blending process a lot easier for you and your blender!
  • Keep in mind the mixture should be sweeter than a normal drink, as the crushed ice will mellow out the flavor. Think syrup, and add a little more maple than you usually would.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

This post may contain affiliate links. 

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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