Matcha Cashew Ice Cream | Dessert

The magical cashew is the stand-in for traditional heavy whipping cream in this creamy confection. Matcha green tea powder adds a distinctive colour and flavour, which matches the mellow texture of this ice cream.


2 cups raw cashews

½ cup agave

½ cup non-dairy milk

¼ teaspoon salt

1½ teaspoons matcha powder

1 small ripe banana


• Place the cashews in a medium bowl and cover with water. Cap with a dinner plate and let the cashews soak for at least 3 hours, preferably 4.

• Drain the cashews and transfer into a food processor along with the remaining ingredients. Blend until very smooth, for about 8 minutes, scraping down the sides often. You can make this even creamier by transferring into a blender and blending until super smooth.

• Place in the bowl of an ice cream maker and process according to manufacturer’s instructions. Transfer to a flexible airtight container and freeze 6 hours before

serving. Keeps for up to 3 months frozen.

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