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.