Vegan Matcha Ice Cream

Name: Vegan Matcha Ice Cream
Prep time: 25 min
Ingredients: 1 cup (165g) raw cashews, soaked in water overnight; 1⅓ cup (320g) coconut cream ((this is the amount of cream I was able to get from my can of full fat coconut milk)); ½ cup +2 tablespoons (82.5g) sugar; ⅛ teaspoon salt; 2½ tablespoons matcha powder; 7 oz (200g) bittersweet chocolate, melted; 2 tablespoons coconut oil

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Prep Time: 25 minutes

Author : Ai Willis

dairy free ice cream matcha

Ingredients

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1 cup (165 grams) raw cashews, soaked in water overnight1⅓ cup (320 grams) coconut cream ((this is the amount of cream I was able to get from my can of full fat coconut milk))½ cup +2 tablespoons (82.5 grams) sugar⅛ teaspoon salt2½ tablespoons matcha powder7 oz (200 grams) bittersweet chocolate, melted2 tablespoons coconut oil

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Instructions

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Step 1

Add all the ingredients into a high power blender, and blend until very smooth.

Step 2

If using an ice cream machine, pour the filling into the machine (that's been chilled overnight) and churn for 25 minutes. Pour the matcha ice cream into a freezer safe container and freeze until firm.

Step 3

If you're NOT using an ice cream machine, pour the filling into a bowl and place it in the freezer. Take it out every 30 to 40 minutes and use a hand mixer to beat the filling, and put it back in the freezer. Continue for about 3-5 hours, or until frozen.

Step 4

Combine the coconut oil and melted chocolate and stir until the coconut oil is melted and smooth. Cool slightly and pour as much as you like on your ice cream.

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