- 2 cups coconut milk
- 1 cup cashews soaked overnight, rinsed and drained
- 1/2 cup coconut cream
- 1/2 cup agave syrup
- 1 tbsp coconut oil
- 2 tbsp Matcha green tea powder
- 1 tbsp vanilla
In a food blender, combine all ingredients.
Blend on high speed until smooth.
Pour the mixture into a freezer-friendly container.
Freezing method: -freezer-friendly container, pour the mixture into the container, cover with a piece of parchment paper and freeze for 4 hours. Stir the ice cream every hour to prevent large ice crystals from forming.-ice cream machine, freeze the ice cream according to manufacturer’s directions.
Remove ice cream from the freezer 10 minutes before serving, if using a freezer-friendly container.
Scoop and serve.
Top the ice cream with some additional Matcha. Just a sprinkle is enough or fresh raspberries.
Calories: 2499kcal | Carbohydrates: 145g | Protein: 37g | Fat: 209g | Saturated Fat: 145g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Sodium: 85mg | Potassium: 2259mg | Fiber: 7g | Sugar: 84g | Vitamin C: 9mg | Calcium: 145mg | Iron: 26mg