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🍽️ Creamy Matcha Cashew Ice Cream

288 kcal · 30 min · 4 servings

Ingredients

• 100 g cashew nuts
• 125 g coconut blossom sugar
• 1 handful mint
• 400 ml coconut milk
• 3 tbsp matcha tea powder
• 1 pinch sea salt
• 65 g dark chocolate (min. 70% cocoa content)

Instructions

1. 1. Place the cashew nuts in a bowl.
2. 2. Cover the nuts completely with cold water.
3. 3. Let the cashews soak for at least 8 hours.
4. 4. Drain the water the next day.
5. 5. Dry the nuts well.
6. 6. Put the coconut blossom sugar and 175 milliliters of water into a pot.
7. 7. Bring the mixture to a boil.
8. 8. Wash the mint thoroughly.
9. 9. Add the mint to the pot.
10. 10. Remove the pot from the heat source.
11. 11. Cover the pot with a lid.
12. 12. Let the mixture steep for 10 minutes.
13. 13. Remove the mint leaves from the syrup.
14. 14. Squeeze the mint firmly to extract the flavor.
15. 15. Let the syrup cool down for 15 minutes.
16. 16. Put the drained cashew nuts into a blender.
17. 17. Pour the cooled syrup in.
18. 18. Puree the mixture until very smooth.
19. 19. Add the coconut milk to the bowl.
20. 20. Add 2 tablespoons of matcha tea powder.
21. 21. Add a pinch of salt.
22. 22. Blend all ingredients thoroughly.
23. 23. Place the bowl in the refrigerator for 1 hour.
24. 24. Finely chop the chocolate in the meantime.
25. 25. Distribute the chocolate pieces among 8 ice cream molds.
26. 26. Fill the molds with the matcha cashew mixture.
27. 27. Freeze the molds for about 1 hour.
28. 28. Insert the wooden sticks into the ice cream.
29. 29. Freeze the ice cream for another 3 hours.
30. 30. Carefully remove the ice cream from the molds before serving.
31. 31. Dust the ice cream with some leftover matcha powder.

Nutrition per serving

• kcal: 288
• Protein: 4 g · Fett/Fat: 20 g · Carbs: 24 g