Lupin Free Vegan Toasted Almond Matcha Ice Cream
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Learn more →Ingredients
6 servings
For the ice cream base
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 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
For the toasted almonds
- ¾ cup raw whole almonds
- 1 tbsp maple syrup
- ⅛ tsp fine sea salt
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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