What’s more refreshing than a cold scoop of ice cream on a hot summers day? With fresh mint waiting to be used the other day I thought a mint based ice cream would be nice along with a hit of matcha (green tea powder). Naturally I couldn’t resist adding some chocolate, so I used the chocolate fudge sauce from my banana peanut butter ice cream sundae recipe but substituted pecan butter for the peanut butter and it was absolutely fantastic.
Matcha Mint Ice Cream
1 1/2 cups cashews
1 1/2 cups water
1/3 cup maple syrup
1/2 cup fresh mint leaves
2 teaspoons pure vanilla extract
2-3 teaspoons matcha powder
1 tablespoon melted coconut oil
Blend the cashews and water until smooth in a high speed blender. Add the syrup, mint, vanilla, and matcha. Blend again. Add the coconut oil last and blend to incorporate. Pour the mixture into a bowl and chill in the fridge for 12 hours. Process in an ice cream machine according to the manufactures instructions. Transfer the soft serve to a container and freezer for several hours until it firms up a bit more.
Recipe by Chef Heather Pace, www.sweetlyraw.com
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