VeganDairy-freeGluten-freeVegetarian Ice Cream
Vegan Green Tea Ice Cream
A vegan green tea ice cream made with cashew milk and coconut milk.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | cashew milk | |
| 3 packet | 3 packet | green tea | |
| 240 ml | 1 cup | coconut milk | |
| 1.5 g | ¼ tsp | salt | |
| 100 g | ½ cup | sugar | |
| 30 g | 2 tbsp | vegan cream cheese |
Ingredients
Method
- Put the cashew milk in a medium saucepan.
- Heat over a medium heat until simmering.
- Take off the heat and add the tea bags.
- Steep the tea bags in the cashew milk for 20 minutes.
- Remove the tea bags and squeeze them to get all the flavour out.
- Put the green tea cashew milk, coconut milk, salt, sugar and cream cheese in a blender. Blend on medium for about 30 seconds, until well combined.
- Take off the heat and pour into an empty Creami pint, up to the max fill line. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 140 kcal
- Fat
- 3.5 g
- of which saturates
- 1.7 g
- Carbohydrate
- 27 g
- of which sugars
- 26 g
- Fibre
- 0.1 g
- Protein
- 0.5 g
- Sodium
- 235 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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