Creamy Coconut Cashew Matcha Ice Cream

Brilynn Ferguson

Creamy Coconut Cashew Matcha Ice Cream

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

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Serves: 3
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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.

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