Matcha Mint Chip Ice Cream
This super rich and creamy cashew ice cream creates a classic mint chocolate chip look and flavor using matcha green tea, peppermint extract and vegan chocolate.
Servings: 10 servings
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!
Nutrition Estimate
Calories: 338kcal | Carbohydrates: 35g | Protein: 9g | Fat: 18g