Raw Vegan Matcha Green Tea Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
Ingredients
  • 2 cups cashews
  • 1 cup unsweetened shredded coconut
  • 1½ cups water
  • 3 Tablespoons matcha (use less if you prefer the matcha flavor to be weaker)
  • 2 Tablespoons melted coconut oil
  • ¼ cup + 3 Tablespoons agave syrup*
  • 2 teaspoons non-alcohol vanilla extract
  • A pinch of salt
Instructions
  1. Prep the ice cream maker according to instructions. Mine calls for freezing the bowl overnight.
  2. Soak the cashews for the ice cream base for 2-4 hours. Rinse well and drain after the soaking process is complete.
  3. Blend the shredded coconuts and water in a blender for 2.5 - 3 minutes. Strain the milk with a nut milk bag or a sieve.
  4. Add the freshly made coconut milk and the rest of the ingredients except for the melted coconut oil into the blender and blend until it becomes a smooth matcha ice cream base. Stream in the melted coconut oil while running the blender and blend for another minute to let it fully emulsify. Transfer the mixture into a container and chill in the refrigerator for about 4-6 hours until completely cold. (Don't skip this step! If you don't chill the base, some ice cream makers won't work well.)
  5. Place the ice cream base into the ice cream maker by following the instructions for your ice cream maker.
  6. Once the ice cream reaches the desired consistency, turn off the ice cream maker. At this point, your ice cream is more like a soft serve consistency.
  7. Transfer the ice cream into a freezer safe container and freeze the ice cream for several hours to make it firmer.
  8. Take out the ice cream 20 minutes before serving to to make it easier to scoop out.
If you don't own an ice cream maker:
  1. Pour the ice cream base into a freezer safe container. Put it in the freezer for 30 minutes.
  2. Once the edges start to solidify, use a whisk or a hand mixer and whip well to aerate the ice cream base.
  3. Stick it back in the freezer and repeat this process until the ice cream completely solidifies. Once the ice cream solidified, put a lid on and freeze for several hours.
  4. Take out the ice cream 20 minutes before serving to to make it easier to scoop out.
Notes
*Agave nectar works better on ice cream recipes than other liquid sweeteners. Adjust the amount of sweetener you use according to the matcha you are using. Some matcha can be more bitter than others, which require more sweetener. The ice cream base should be a little too sweet for your taste before churning, because when it freezes, it will lose some of its sweetness.

Best when eaten fresh, however will keep in the freezer for 5 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-matcha-green-tea-ice-cream/