Creamy Coconut Cashew Matcha Ice Cream
There’s no doubt about it: the world is still mad 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—by the scoop or soft-serve-style.
What you need:
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 tablespoon matcha powder
¼ teaspoon salt
What you do:
1. Into a blender, add cashews and almond milk. Blend on high until thick and creamy. Scoop out coconut cream, leaving behind the liqiud, measuring 2 cups, and place into a bowl. Add 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 instructions, until a soft-serve consistency is reached. 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. Freeze for at least 4 hours, until solid.
