Vegan Toasted Almond Matcha Ice Cream

Total time8 hr 30 min

Prep time20 min

Cook time10 min

4.6

(14)

This dreamy frozen dessert proves that dairy-free ice cream can be every bit as rich and satisfying as the classic stuff. Soaked cashews blended with thick coconut cream create a base that's genuinely luscious — no icy texture, no watery disappointment, just smooth and creamy scoops with a vivid earthy-green color from three tablespoons of culinary-grade matcha. The maple syrup-glazed almonds toasted in the oven add a salty-sweet crunch that makes every bite feel a little more special. Both a churned and a no-churn method are included, so you don't need any special equipment to pull this off at home. The recipe makes six servings, which is perfect for sharing or stashing in the freezer for a week of well-deserved treats. Let it sit out for five to eight minutes before scooping and you'll get that perfect soft, gelato-like consistency that makes it almost impossible to stop at one bowl.

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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
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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