Cashew Matcha Ice Cream
Vegane Cashew-Matcha-Eis von Spoonsparrow kommt als cremiges Superfood-Eis nicht nur bei Clean‑Eating-Fans gut an!
Ingredients
- 100 g cashews
- 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)
Instructions
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1.
Soak cashews for at least 8 hours, preferably overnight, in cold water. Drain and let them dry the next day.
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2.
Bring coconut blossom sugar with 175 ml water to a boil. Add washed mint leaves. Remove from heat and let steep covered for 10 minutes. Remove mint, squeeze out as much liquid as possible. Cool syrup for 15 minutes.
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3.
Blend soaked cashews with the cooled syrup in a stand mixer until very smooth. Add coconut milk, 2 tbsp matcha powder, and 1 pinch salt; blend again. Chill mixture for 1 hour.
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4.
Finely chop chocolate and divide into 8 ice‑cream molds. Fill molds with the chilled mixture and freeze for about 1 hour. Insert wooden sticks and continue freezing for another 3 hours. To serve, release ice cream from molds and dust with remaining matcha powder.
