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Vegan Matcha Ice Cream
4.38 from 8 votes

Vegan Matcha Ice Cream

Course: Dessert
Cuisine: Japanese
Keyword: dairy free, ice cream, matcha, vegan
Prep Time: 25 minutes
Freezing Time: 6 hours
Author: Ai Willis
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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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
  • teaspoon salt
  • tablespoons matcha powder

Magic shell

  • 7 oz (200g) bittersweet chocolate, melted
  • 2 tablespoons coconut oil

Instructions

Matcha 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.
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