Vegan Creamy Matcha Ice Cream
Indulge in the luxurious, dairy-free delight of Vegan Creamy Matcha Ice Cream—an irresistibly smooth and refreshing frozen dessert perfect for matcha lovers. This recipe combines the velvety richness of full-fat coconut milk and soaked cashew nuts with the energizing earthiness of premium matcha powder, naturally sweetened with maple syrup for a subtle caramel undertone. Enhanced by a hint of vanilla and a silky finish from coconut oil, this vegan treat is churned to perfection, delivering a creamy texture that rivals traditional ice cream. With no cooking required and simple steps, this homemade matcha ice cream is the ultimate guilt-free indulgence, ideal for hot summer days or an after-dinner treat. Whether served in a bowl, waffle cone, or paired with fresh fruit, its vibrant green hue and decadent flavor are guaranteed to impress.
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Ingredients
- 800 ml Full-fat coconut milk
- 100 grams Cashew nuts (unsalted, soaked for at least 4 hours and drained)
- 120 ml Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Matcha powder
- 2 tablespoon Coconut oil
- 1 pinch Salt
Directions
Step 1
Start by soaking the cashew nuts in water for at least 4 hours or overnight. This will help them blend smoothly.
Step 2
Drain and rinse the soaked cashew nuts. Set them aside.
Step 3
In a high-speed blender, combine the drained cashew nuts, full-fat coconut milk, maple syrup, vanilla extract, matcha powder, coconut oil, and a pinch of salt.
Step 4
Blend the mixture on high speed until it's completely smooth. Pause occasionally to scrape down the sides of the blender to ensure even blending.
Step 5
Taste the mixture and adjust sweetness or matcha flavor if desired, by adding a little more maple syrup or matcha powder.
Step 6
Pour the blended mixture into a container suitable for freezing. Cover the surface with plastic wrap to prevent ice crystals from forming on the surface.
Step 7
Refrigerate the mixture for at least 1-2 hours until well chilled before churning.
Step 8
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 9
Transfer the churned ice cream to a lidded, freezer-safe container, and press a piece of parchment paper directly onto the surface. Seal with the lid.
Step 10
Freeze the ice cream for at least 4 hours, or until it is firm enough to scoop.
Step 11
Allow the ice cream to sit at room temperature for a few minutes before scooping to let it soften slightly.
Step 12
Serve and enjoy your creamy vegan matcha ice cream!
Nutrition Facts
| Serving size | (1080.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3137.9 |
| Total Fat 265.5g | 0% |
| Saturated Fat 202.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 282.5mg | 0% |
| Total Carbohydrate 189.0g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 140.2g | |
| Protein 43.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 165.7mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2819.5mg | 0% |
Source of Calories