YIELD: 1 QUART
The magical cashew is the stand-in for traditional heavy whipping cream in this creamy confection. Matcha green tea powder adds a distinctive color and flavor, which matches the mellow texture of this ice cream.
Directions
Place the cashews in a medium bowl and cover with water.
Cap with a dinner plate and let the cashews soak for at least 3 hours, preferably 4.
Drain the cashews and transfer into a food processor along with the remaining ingredients.
Blend until very smooth, for about 8 minutes, scraping down the sides often.
You can make this even creamier by transferring into a blender and blending until super smooth.
Place in the bowl of an ice cream maker and process according to manufacturer’s instructions.
Transfer to a flexible airtight container and freeze 6 hours before serving.
Keeps for up to 3 months frozen.
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Ingredients
2 cups raw cashews
½ cup agave
½ cup non dairy milk
¼ teaspoon salt
1½ teaspoons matcha powder
1 small ripe banana
