Dairy Free Matcha Ice Cream
Ingredients
The base
-
2 ½
cups
full fat coconut milk, chilled
-
1
cup
raw cashews, soaked overnight, rinsed and drained
-
¾
cup
pure maple syrup, chilled
-
1
Tbsp
pure vanilla extract
-
2
Tbsp
Buddha Teas organic matcha
-
2
Tbsp
tapioca starch
-
½
tsp
fine sea salt
The mix-ins
-
1
cup
dairy free white chocolate chips
Instructions
- Chill the ice cream canister according to machine instructions, ideally for 24+ hours.
- Chill the coconut milk and maple syrup before starting the recipe.
- Soak the cashews overnight in filtered water, then rinse and drain. Alternatively, soak in boiling water for 15 minutes if short on time.
- Blend all ingredients except the white chocolate chips in a high-powered blender until smooth and silky.
- Pour the mixture into the pre-chilled ice cream canister and churn according to machine instructions.
- When the ice cream is thick and almost done, add the white chocolate chips and continue churning.
- Transfer the ice cream to a container with a lid and freeze for 2-4 hours or until hardened. It can also be enjoyed immediately for a soft-serve consistency.
- Optionally, sprinkle with extra white chocolate chips before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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