Vegan Matcha Ice Cream

This vegan matcha ice cream is everything you're looking for: silky smooth, subtly sweet and with that distinctive earthy flavour of real ceremonial matcha. Thanks to coconut milk and a touch of cornstarch, you get that perfect ice cream texture - all without dairy or eggs.

Ingredients (for approx. 750 ml of ice cream)

• 400 ml full-fat coconut milk (from a can)
• 200 ml unsweetened almond milk (or oat milk)
• 120 g coconut or fine cane sugar
• 2 tbsp cornstarch (maize starch) (approx. 16 g)
• 2 tsp matcha (or 1.5 tsp if you want a milder flavour)
• 1 tsp vanilla extract
• Pinch of sea salt

 Optional for extra creaminess

• 2 tbsp cashew butter or vegetable whipping cream
• 1 tbsp coconut oil (for a fuller, smoother texture)

Preparation

• Mix the cornstarch with 3 tbsp cold almond milk in a small bowl until smooth. Set aside.
• Place the coconut milk, remaining almond milk, sugar, vanilla extract, salt and cashew butter, if desired, in a saucepan. Heat over medium-high heat until the mixture is hot (but not boiling).
• Stir in the maize mixture and keep stirring as the mixture starts to gently thicken. This will take about 3-5 minutes. Be careful not to let it burn.
• Sift the matcha over the hot mixture (to avoid lumps) and whisk it in with a whisk or use a small hand mixer. Make sure it is completely dissolved.
• Remove the pan from the heat and let cool to room temperature. Then put the mixture in the fridge for at least 3 hours (preferably overnight) until well chilled.
• With ice cream maker: Pour the cooled mixture into the ice cream maker and follow the manufacturer's instructions.
• Without ice cream maker: Pour the mixture into a freezer tray, place in freezer and stir vigorously with a fork or mixer every half hour until frozen (takes about 4 hours). This will prevent ice crystals.