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RECIPE
7 INGREDIENTS5 STEPS25MIN

Matcha Green Tea Ice Cream

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1 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Learn how to make vegan green tea ice cream using matcha, coconut milk & cashews. Coconut milk is a high fat milk that makes creamy, delicious ice cream. The cashews again add to the fat content, which will help to ensure that your vegan ice cream does not crystalize like cheap water based ice creams.
25MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
1 cup
Raw Cashews , soaked, rinsed
1/2 cup
Almond Milk
2 cups
Full-Fat Coconut Milk , chilled
3/4 cup
or Gold, Raw Sugar or Maple Syrup
1 pinch

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Nutrition Per Serving

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CALORIES
2387
FAT
79.7 g
PROTEIN
23.3 g
CARBS
413.7 g

Cooking Instructions

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Step 1
In a high-speed blender combine Raw Cashews (1 cup) and Almond Milk (1/2 cup) and blend until you teach a thick and creamy consistency.
Step 2
Add Full-Fat Coconut Milk (2 cup), Granulated Sugar (3/4 cup), Salt (1 pinch), Vanilla Extract (1 teaspoon), and Matcha Powder (2 tablespoon) to the blender.

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Nutrition Per Serving
Calories
2387
% Daily Value*
Fat
79.7 g
102%
Saturated Fat
33.5 g
168%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
413.7 g
150%
Fiber
6.8 g
24%
Sugars
380.3 g
--
Protein
23.3 g
47%
Sodium
695.1 mg
30%
Vitamin D
1.2 µg
6%
Calcium
272.2 mg
21%
Iron
8.7 mg
48%
Potassium
914.5 mg
19%
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