Image: Brilynn Ferguson
Ice cream gets a healthy spin with matcha — the green leaf known for heightening concentration, enhancing metabolism and increasing energy.
- 1 cup raw cashews, soaked and rinsed
- 1/2 cup unsweetened almond milk
- 2 cups chilled unsweetened full-fat coconut milk, divided
- 3/4 cup organic granulated or raw sugar
- 1 tsp vanilla extract
- 2 tbsp food grade matcha powder
- + Salt
1 In a blender, combine cashews and almond milk. Blend on high until thick and creamy. Add coconut milk, sugar, vanilla, matcha and a pinch of salt and blend on high until very smooth and creamy.
2 Pour mixture into ice cream maker. Churn until mixture has thickened to a consistency similar to soft-serve.
3 Serve immediately or prepare to freeze. Press a piece of wax paper against the surface of the ice cream, which will prevent ice crystals from forming. Transfer to a covered container and place in the freezer.
4 Freeze ice cream until solid, at least 4 hours.
Makes 3 cups.
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Excerpted from The Edgy Veg by Candice Hutchings. Recipes Copyright © 2017 Candice Hutchings and James Aita, Photography copyright © 2017 Robert Rose. Excerpted by permission of Robert Rose Inc. All rights reserved.