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