One of my favorite ice cream flavors is mint chocolate chip. I am pretty sure it was my sister who turned me onto it. I remember being kids, sprawled out on the living room floor, sunbeams cascading down the walls as we held cereal bowls filled to the brim with that soup-y, melting green ice cream. I would smash it around until it was the perfect creamy consistency, all as we watched Labyrinth, Dirty Dancing, Adventures in Babysitting or Nadia for the millionth time on video. So while I have so many happy memories associated with this flavor, I have to say that this dairy-free version satisfies like nothing else. I actually feel good after eating it. Cashew-based ice creams are my favorite – so creamy, silky, dreamy.
So in the name of warm weather and summer-is-coming vibes, I bring you my vegan recipe for Matcha Mint Chip Ice Cream. This ice cream is perky green with a refreshing mint flavor, accented by ripples of finely chopped dark chocolate chunks.
I hope you can scoop some into an ice cream cone or bowl very soon! (And laying on the floor with your sister or other favorite people, giggling your heart out while watching favorite movies, is a nice serving tip..)
Video included with this recipe..
Simple, healthy ingredients!
Blended cashew mixture..
After churning, freeze in a freezer-friendly container until a scoopable consistency is reached.
Matcha adds beautiful, natural green color, while also adding a boost of green tea Zenergy.
How many scoops are you craving?..
Matcha Ice Cream. The funny thing about this bright green matcha ice cream is that the matcha green tea flavor is incredibly subtle. You don’t need a lot of matcha to achieve a lovely, bright color. So just in case you are worried about getting too much matcha flavor in your dessert – don’t! Plus, the flavors are actually incredibly welcoming and complimentary with peppermint, sweetness, a subtle matcha flavor and all-that-chocolate. Plus, the cashews add a creamy light sweetness all their own.
Encha Organic Matcha. As you guys have probably noticed from my Kathy’s Matcha Chats the past few months, I am an Encha Organic Matcha ambassador. And every single brand I work with has to be something that I adore and embrace as a favorite product. And yes, Encha is the best brand I have found for a variety of reasons including: quality, cost and just the overall amazingness of the brand! I am in awe of their commitment to the organic side of the matcha business – as well as their community passion – encouraging more and more people to give matcha a try. I am so proud to be a part of watching the Encha brand grow!
Fun Fact: I mean, did you know that Anna from Frozen drinks Encha? Princess beverage here! Ok, so I actually mean Kristen Bell, but same thing, right? Pretty cool!..
Step 1: morning matcha! @enchamatcha #GoldenGlobes #wokeuplikethis #matcha https://t.co/ayMlHd1mVO— Kristen Bell (@IMKristenBell) January 8, 2017
Bottom line, Encha is a brand that excels in bringing matcha that is a bright green color and has a light, deliciously grassy and dreamy matcha green tea flavor. Boom and boom.
Which Matcha-grade Do You Use for Ice Cream? For this recipe, you could easily use any grade of matcha, but the most cost effective and appropriate variety is probably the Encha Culinary-grade Matcha. For my recipe, I used the Latte-grade Encha, just because that is what I usually have on hand for recipes like this.
More matcha features from my blog:
* Kathy’s Matcha Reviews and Buying Guide
* Everything About Matcha + Expert Interview
* 7 Tips for Making a Matcha Latte
If you are eager to give Encha a try, you can order directly from the Encha website or they are now on Amazon:
Peppermint Flavor. For minty ice creams, I use peppermint extract because it is super simple and provides an intense minty punch. But if you’d like to experiment with adding in whole mint leaves you are welcome to do that as well. For the sweetener, I used maple syrup, but agave or even honey (if you consume it) would work. You can also sweeten vegan ice cream with Medjool dates, like this salted caramel swirl flavor, although I have not tried that yet for this recipe, and it would darken the color a bit.
I am eager to experiment with a few variations of matcha ice cream this summer, like coconut milk ice cream and maybe a rainbow ice cream with a green matcha swirl. Do you have a favorite ice cream you would love to see me veganize? I love hearing your suggestions!
Enjoy this one!!..
Watch me make it..
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disclosure: I am an Encha Organic Matcha ambassador, but all opinions are my own. This post also contains Amazon affiliate links.
Matcha Mint Chip Ice Cream
Ingredients
- 3 cups raw cashews
- 2 ½ cups non-dairy milk (unsweetened soy or almond)
- ⅓ cup maple syrup**
- ¾ teaspoon peppermint extract
- ⅛ teaspoon sea salt
- 1 ½ tablespoon Encha Organic Matcha (culinary or latte grades advised)
- **This ice cream is not super sweet, it is just right to me. But if a sweeter flavor is desired, reduce non-dairy milk by a ¼ cup and add another ¼ cup of maple syrup.
Fold in:
- 1 cup vegan dark chocolate chunks, chips or bars, finely chopped (add more if desired)
Instructions
- The day before making your ice cream, soak your cashews in water. You want to soak for at least 6 hours so that they plump up. Soaking overnight works well. (Also make sure your ice cream maker container is in the freezer, ready to be fully chilled when making the ice cream.)
- Drain cashews and add soaked cashews to your blender, along with the non-dairy milk, maple syrup, matcha, salt and peppermint. Blend until silky smooth.
- Turn on your ice cream maker and pour the matcha mix into the fully frozen container. Allow to churn for about 20 minutes, or until it is thick and spoonable.
- Add in the chocolate and turn off the machine.
- Pour the ice cream into a freezer-friendly container, cover and chill until it has firmed up to a scoopable state. You can also chill overnight. To serve, allow the ice cream time to thaw to a scoopable state. Enjoy!
