The natural creaminess of macadamia milk makes it perfect for milkshakes. This dairy-free recipe uses the traditional Japanese flavour of matcha and is the perfect pick-me-up for a warm afternoon.
Matcha ice cream
- 1 1/2 cups macadamias
- 500 ml water
- 400 ml can coconut milk
- 1/2 cup raw caster sugar
- 2 tbsp matcha powder
- 1/4 cup water boiling
- 1 cup macadamias
- 2 cups water
- 2 fresh dates pitted
- 1/2 tsp vanilla essence
- 1/2 cup ice cubes
- 4 mint sprigs
- 2 dates pitted, halved and cut into fine pieces
For the matcha ice cream, chill an ice cream maker bowl according to the manufacturer’s instructions. Blend the macadamias and water in a high-speed blender for 2-3 minutes. Strain through a nut bag and pour the liquid into a medium sized saucepan. Place over a medium heat and stir in the coconut milk and sugar.
Place the matcha powder in a small dish with the boiling water and stir until smooth. Add to the milk mixture and stir to combine for about 2 minutes until the sugar has dissolved. Allow to cool before pouring into the ice cream maker to churn until thick and chilled. Freeze until ready to serve.
For the macadamia milk, blend all the ingredients in a high-speed blender for 2-3 minutes. Strain through a nut bag and chill the liquid.
To serve, remove the ice cream from the freezer and allow to soften slightly to a scoopable consistency. Blend half the ice cream with the milk and ice cubes in a high-speed blender until smooth. Pour into glasses and add a scoop of the remaining ice cream to each glass. Serve decorated with mint sprigs and chopped dates.
Calories: 972kcalCarbohydrates: 48gProtein: 13gFat: 87gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 50gSodium: 34mgPotassium: 624mgFiber: 10gSugar: 37gVitamin A: 418IUVitamin C: 4mgCalcium: 101mgIron: 6mg