Creamy Coconut Cashew Matcha Ice Cream
This vibrant green vegan ice cream combines the earthy elegance of matcha with rich coconut cream and buttery cashews for a refreshing spring dessert. Naturally sweetened and incredibly creamy, it's the perfect dairy-free treat to welcome warmer weather.
Ingredients
- 400ml full-fat coconut milk
- 200ml coconut cream
- 150g raw cashews, soaked in water for 4 hours and drained
- 120g maple syrup
- 2 tablespoons culinary grade matcha powder
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
Drain the soaked cashews and add them to a high-speed blender along with the coconut milk and coconut cream.
Blend on high for 2-3 minutes until completely smooth with no graininess remaining.
Add the maple syrup, matcha powder, vanilla extract, and sea salt to the blender.
Blend again for 1 minute until the matcha is fully incorporated and the mixture is uniformly green.
Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours until thoroughly chilled.
Transfer the chilled mixture to an ice cream maker and churn according to manufacturer instructions, typically 20-25 minutes until soft-serve consistency.
Transfer to a freezer-safe container and freeze for at least 4 hours until firm.
Remove from freezer 10 minutes before serving to allow slight softening for easier scooping.
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