Homemade matcha vegan ice cream

Messy ... Melting ice cream…
“I always find beauty in things that are odd and imperfect - they are much more interesting.” Marc Jacobs

This is vegan matcha ice cream made with ceremonial grade matcha powder. Because Eggplants love matcha so much, 6 Tbs of matcha powder was used, this is the extra strong version of vegan matcha ice cream. 

Recipe:
-250g cashew
-265g silken tofu
-2 cups cashew milk (or coconut milk) 
-1 tsp vanilla powder/ extract
-1/2 cup coconut oil
-6 Tbs matcha powder (use less for a standard version; different grades of matcha affect the taste as well)
-1/2 cup maple syrup (the ice cream is not as sweet as store bought u may want to add more if u have a sweet tooth)
-3 Tbs of nigori sake

Directions:
1. Soak the cashews in filtered water for  2-3 hours
2. Blend cashews (drained) , tofu, vegan milk, vanilla powder, coconut oil (warmed in liquid form), matcha powder, maple syrup, nigori sake in a blender until smooth
3. Pour into an ice cream maker (press the button according to instructions)
4. Soft serve ice cream is ready! -or freeze for 1-2 hours...

Enjoy!

*it doesn’t store well, if you leave it in the freezer overnight, please let it sit at room temperature for at least 10 mins or more…

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!

Love,

Eggplants