Dairy Free White Chocolate Matcha Ice Cream
Ingredients
- 2 1/2 cups full fat coconut milk, chilled
- 1 cup raw cashews, soaked overnight, rinsed and drained
- 3/4 cup maple syrup, chilled
- 1 Tbsp vanilla extract
- 2 Tbsp matcha
- 2 Tbsp tapioca starch
- 1/2 tsp fine sea salt
- 1 cup dairy free white chocolate chips
Preparation
Chill ice cream canister according to machine instructions.
Pour all ingredients except white chocolate chips into a high-powered blender. Blend on high for about 2 minutes or until completely smooth and silky.
Pour ice cream mixture into pre-chilled ice cream canister and follow machine instructions for churning. When ice cream is thick and almost done, add white chocolate chips and allow to finish churning.
Transfer ice cream to a container with a lid to freeze. Freeze for about 2-4 hours or until hardened to your liking. You can also eat it right away if you want more of a soft-serve consistency. Enjoy!
Notes
Tested with Thai Kitchen organic coconut milk.
If you forget to soak cashews overnight, soak in boiling hot water for 15 minutes, then rinse well with cold water and drain.
