Matcha Cashew Ice Cream

Name: Matcha Cashew Ice Cream
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 2 cups raw cashews; ½ cup agave; ½ cup non dairy milk; ¼ tsp. salt; 1½ tsp. 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.

Cook30 min
Total30 min
Serves1
LevelEasy

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian Asian

Ingredients

2 cups raw cashews
½ cup agave
½ cup non dairy milk
¼ tsp. salt
1½ tsp. Matcha Powder
1 small ripe banana

Method

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, or follow directions in this book. Transfer to a flexible airtight container and freeze 6 hours before serving. Keeps for up to 3 months frozen.