Start by preparing your matcha. Sift matcha through a fine sieve into a bowl and then add 1/4 cup hot, but not boiling water. Use a bamboo matcha whisk to whisk, using back and forth "m" shaped motions. The mixture should be frothy and no clumps should remain.
Add cane sugar to a bowl or jar, pour matcha over it along with 2 cups hot water. Use a whisk to mix until sugar is dissolved fully.
Transfer the mixture to a baking dish or sheet tray (I used a loaf pan) and place in the freezer for 15-30 minutes, until crystals start to form around the edges of the pan.
Use a fork to scrape the edges and break up any large ice pieces that have formed. Repeat every 30-45 minutes 3-4 times, using a fork to scrape the ice each time. You should end up with a fluffy, broken ice mixture.
To serve, transfer into bowls or cups and top with desired toppings. I recommend dairy free whipped cream, dairy free condensed milk, fresh fruit and/or mochi.