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Coconut Cashew Matcha Ice Cream

Seven ingredients and two steps stand between you and the easiest, most delicious vegan matcha ice cream ever.

Serves: 3
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There’s no doubt about it: the world is still mad about matcha. And this summer, 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 food-grade matcha powder

¼ teaspoon sea 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.

Photo courtesy of Brilynn Ferguson