Low Sodium Vegan Toasted Almond Matcha Ice Cream

Total time8 hr 30 min

Prep time20 min

Cook time10 min

Low Sodium Vegan Toasted Almond Matcha Ice Cream

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Ingredients

6 servings

For the ice cream base

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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2 cans (13.5 oz each) full-fat coconut milk
⅓ cup maple syrup
3 tbsp culinary-grade matcha powder
2 tbsp warm water
1 tsp vanilla extract
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the toasted almonds

¾ cup raw whole almonds
1 tbsp maple syrup
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Soak the cashews in cold water for at least 4 hours (or overnight), then drain and rinse well. Meanwhile, refrigerate both cans of coconut milk overnight so the cream separates and firms up.
2
Preheat the oven to 325°F (165°C). Spread the almonds on a parchment-lined baking sheet, drizzle with 1 tbsp maple syrup, and toss to coat. Spread in a single layer and bake for 12–14 minutes, stirring once halfway through, until deep golden and fragrant — watch closely in the last 2 minutes, as the maple coating can burn quickly. Sprinkle with 1/8 tsp salt, let cool completely on the pan, then roughly chop.

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