Raw Vegan Matcha Green Tea Ice Cream

My name is Mariko and I love matcha. It’s quite clear if you follow my blog, with my growing matcha recipes. But if you are not into matcha, I’ll give you fair warning: this isn’t for you. A couple of weeks ago, one of my sweet Japanese readers sent me her favorite organic matcha from Japan. I was blown away by it’s intense and vibrant color and flavor, which led to the raw vegan matcha green tea latte recipe I shared last week, created using this incredible matcha.

And this week, my raw vegan matcha green tea ice cream. Yes, I know, I just did a matcha recipe last week, but here’s the thing. When you are fortunate enough to get your hands on some amazing matcha, not using it while it’s still fresh is almost criminal. Storing it in the freezer helps prolong its freshness, (make sure you put it in an air tight ziplock bag, as matcha can absorb the freezer smell and flavor.) I wanted to enjoy and use it while it was still fresh and glorious. That’s how this raw vegan matcha green tea ice cream recipe came along. This stunner is dairy free but still creamy, rich, and matcha-y! A great raw vegan ice cream without dairy and the feeling of deprivation.
I’m sad to say that I’m almost done with my precious matcha, but happy I was able to enjoy its beauty in its best state. Beauty, flavor and health benefits, what a perfect combination. Did I mention matcha has 137 times more anti-oxidants than regular green tea? 

Now, let’s make some homemade raw vegan matcha ice cream! Prep the ice cream maker according to instructions. Mine calls for freezing the bowl overnight. Soak the cashews for the ice cream base for 2-4 hours.

Once cashews are soaked, it’s time to prepare the ingredients for the ice cream base. Rinse and drain the soaked cashews, and make the almost instant raw vegan coconut milk. Add all 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.
When it comes to anything matcha, I’m quite picky. From a Japanese stand point, matcha ice cream should have an intense matcha flavor, balanced with sweetness, and a hint of vanilla. But if you are not into intense matcha flavor, feel free to adjust the amount of matcha to your liking. 

Use this matcha ice cream base and turn it into ice cream by following the instructions of your ice cream maker. 

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. Transfer the ice cream into a freezer safe container and freeze the ice cream for several hours to make it firmer more like the regular ice cream. 

If you don’t own an ice cream maker, pour the ice cream base into a freezer safe container. Put it in the freezer for 30 minutes. Once the edges starts to solidify, use a whisk or a hand mixer and whip well to aerate the ice cream base. 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.

Tada! This gorgeous rich jade colored raw matcha ice cream is ready! I suggest taking out the ice cream 20 minutes before serving to let it soften so that it’s easier to scoop out. There you have it, homemade rich and creamy raw vegan matcha ice cream. So easy, so matchalicious!

Raw Vegan Matcha Green Tea Ice Cream

 

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Prep time

4 hours

Cook time

5 hours

Total time

9 hours

 

Author: Mariko Sakata

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.

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