There’s little question about it: the world remains to be mad about matcha. So we’re taking a web page out of The Edgy Veg’s ebook (actually), and making a batch of this creamy, dreamy matcha ice cream—by the news or soft-serve-style.
What you want:
1 cup uncooked cashews, soaked in a single day and rinsed
½ cup unsweetened almond milk
3 (14-ounce) cans full-fat coconut milk, refrigerated in a single day
¾ cup natural sugar
1 teaspoon vanilla extract
2 tablespoon matcha powder
¼ teaspoon salt
What you do:
1. Right into a blender, add cashews and almond milk. Mix on excessive till thick and creamy. Scoop out coconut cream, forsaking the liqiud, measuring 2 cups, and place right into a bowl. Add sugar, vanilla, matcha and a pinch of sea salt and mix till very clean and creamy.
2. Pour combination into an ice cream maker and churn, based on directions, till a soft-serve consistency is reached. Serve instantly or for a scoopable ice cream, switch to a freezer container and press a bit of wax paper towards the floor of the ice cream, to stop ice crystals from forming. Freeze for no less than 4 hours, till stable.
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