Classic matcha ice cream but made dairy free, vegan, paleo, and with delicious white chocolate chips! This is the silkiest, creamiest dairy free ice cream you've ever had. Perfect for sharing with family and friends or just stashing away for yourself!
Prep Time: 5 minutesmins
Cook Time: 20 minutesmins
Servings: 8servings
Ingredients
2 1/2cupsfull fat coconut milkchilled*
1cupraw cashewssoaked overnight, rinsed and drained**
Chill ice cream canister according to machine instructions. Mine needs 24+ hours in the freezer. Make sure to chill your coconut milk and maple syrup as well before beginning the recipe.
Pour all ingredients except white chocolate chips into a high-powered blender. Blend on high for about 2 minutes or until completely smooth and silky.
Pour ice cream mixture into pre-chilled ice cream canister and follow machine instructions for churning.
When ice cream is thick and almost done, add white chocolate chips and allow to finish churning. I add mine about 5 minutes before it's done.
Transfer ice cream to a container with a lid to freeze. Freeze for about 2-4 hours or until hardened to your liking. You can also eat it right away if you want more of a soft-serve consistency.
Enjoy!
Notes
*Tested with Thai Kitchen organic coconut milk.**If you forget to soak overnight you can also soak in boiling hot water for 15 minutes, then rinse well with cold water and drain.