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Raw Vegan Matcha Green Tea Ice Cream

August 17, 2016 By admin 4 Comments

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raw vegan matcha green tea ice cream blender
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.

raw vegan Matcha green tea latte
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.

raw vegan matcha green tea ice cream
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. 

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

raw vegan matcha green tea ice cream
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. 

raw vegan matcha green tea 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

Raw Vegan Matcha Green Tea Ice Cream
 
Print
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.
3.4.3177

Filed Under: Ice Cream, Recipes, Snacks

Previous Post: « Raw Vegan Matcha Green Tea Latte
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Reader Interactions

Comments

  1. Maria

    August 17, 2016 at 4:24 am

    Love absolutely, LOVE your passion for uncooked food!! It’s fabulous the way you put so much
    effort into things we mortals take for granted. Arigato for all that you do everyday, the free
    deliciously simple yet absolutely amazingly recipes.

    Reply
    • admin

      August 17, 2016 at 9:17 pm

      Hi Maria,

      Thank you so much for your lovely comment. Your support and encouragement means the world to me and makes it all worthwhile! Arigatogozaimasu:)

      Reply
  2. Kiki

    August 17, 2016 at 5:35 pm

    Wow it looks amazing. Tomorrow I have to make it!

    Reply
    • admin

      August 17, 2016 at 9:20 pm

      Hi Kiki,

      Thank you so much! Yes, it’s always a perfect day for matcha ice cream in my opinion. Let me know how it goes:)

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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