There’s no doubt about it: the world is still crazy about matcha. So we’re taking a page out of The Edgy Veg’s book (literally), and making a batch of this creamy, dreamy matcha ice cream—scoop or soft-serve-style.
do you want:
1 cup raw cashews, soaked overnight and rinsed
½ cup unsweetened almond milk
3 (14-ounce) cans full-fat coconut milk, refrigerated overnight
¾ cup organic sugar
1 teaspoon vanilla extract
2 tablespoons matcha powder
¼ teaspoon salt
what do you do:
1. In a blender, add cashews and almond milk. Blend on high until thick and creamy. Scoop out the coconut cream, reserving the liquid, measure out 2 cups and place in a bowl. Add the sugar, vanilla, matcha and a pinch of sea salt and blend until very smooth and creamy.
2. Pour mixture into an ice cream maker and churn according to directions, until soft serve consistency. Serve immediately or for a scoopable ice cream, transfer to a freezer container and press a piece of wax paper against the surface of the ice cream, to prevent ice crystals from forming. Set aside for at least 4 hours until firm.