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Vegan Matcha Ice Cream
Ai Willis

Vegan Matcha Ice Cream

4.30 from 10 votes
This vegan matcha ice cream is so creamy with a bold green tea flavor! Raw cashews and coconut cream create the perfect creamy base for this dairy-free ice cream!
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Prep Time 25 minutes
Freezing Time 6 hours
Course: Dessert
Cuisine: Japanese
Ingredients Method

Ingredients
  

Matcha ice cream
  • 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
Magic shell
  • 7 oz (200g) bittersweet chocolate, melted
  • 2 tablespoons coconut oil

Method
 

Matcha ice cream
  1. Add all the ingredients into a high power blender, and blend until very smooth.
  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.
  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.
Magic shell
  1. 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.