Here’s an idea for those who love matcha but don’t find hot drinks quite so inviting in the summer.
While there are countless non-dairy ice cream recipes, few are matcha-flavored, and on the healthy side, too. I found one that used soy milk as a base, but wanted to experiment with some raw cashews I had on hand. I was so pleased with the results I wanted to share them with anyone else craving a mid-summer matcha fix.
2 cups raw cashews (soaked 8 hrs)
3 cups water
10 pitted dates or 1/4 cup brown rice syrup (to taste)
3 TB matcha powder
Blend cashews with water until smooth, and add desired sweetener and continue to blend until smooth
Chill mixture in refrigerator or freezer until very cold
Pour into your ice cream machine and follow instructions
Transfer to a container to freeze further before eating
As I’ve reduced sweetener and try to avoid using processed fats, you may not find it as sweet or as smooth as you like. Fortunately, that’s where a spot of azuki beans (sold by the tube or in cans) make a great accompaniment, and you don’t have to feel guilty, because the ice cream itself is not sweet.
You don’t need expensive equipment to make healthy non-dairy ice cream at home. An ordinary blender will do, but make sure you blend nuts and dates (if using) until smooth to avoid a gritty texture. An inexpensive ice cream machine helps to introduce air and reduce ice formation, but you can achieve acceptable results by frequent mixing during the freezing process.
I’ve also had success making raw chocolate ice cream with amaretto raisins, as well as mint chocolate-chip using fresh peppermint leaves and raw cacao nibs. If anyone is interested in those recipes, please let me know.
Meanwhile, don’t be afraid to experiment yourself (suggest you find some willing friends to avoiding eating everything). Almost any kind of non-dairy milk works. If you’re using packaged non-dairy milks, be sure to choose those that are unsweetened, and compare the nutritional information to avoid those containing a lot of sodium.