Vegan Matcha & Lime Ice Cream
This recipe is a little more complicated, an ice cream machine is recommended, however, if you don’t have one you can freeze the mixture and stir every twenty minutes or so breaking up the frozen edges to create creamier ice cream.
The recipe calls for coconut meat, I’m told you can purchase it frozen from some Asian grocery stores. I got mine from the supermarket, drained the water for smoothies and scooped out the inner, I needed the meat from two coconuts to get the 10 ounces required for this recipe.
Don’t be discouraged, it is worth it, the ice cream as creamy and smooth with a hint of bitter matcha and zesty lime.
1 ¾ almond milk
2 ½ c soaked and rinsed cashews
10 ounces of coconut meat
2 tsp Storm + India Power Matcha
zest and juice of 4 limes
2 tsp vanilla extract
½ tsp salt
1 cup agave
½ c coconut oil, melted but not hot.
Method1. Place all of the ingredients, except the oil into your high-speed blender
2. Blend until completely smooth.
3. Reduce the speed and slowly pour the coconut oil into the blender, keep blending until mixed in and smooth.
4. Place the mixture in the refrigerator for four hours.
5. Spin the ice cream according to the machine's instructions.