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.
Ingredients
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
Macadamia milk
- 1 cup macadamias
- 2 cups water
- 2 fresh dates pitted
- 1/2 tsp vanilla essence
To serve
- 1/2 cup ice cubes
- 4 mint sprigs
- 2 dates pitted, halved and cut into fine pieces
Instructions
- 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.
Nutrition
Calories: 972kcalCarbohydrates: 48gProtein: 13gFat: 87gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 50gSodium: 34mgPotassium: 624mgFiber: 10gSugar: 37gVitamin A: 418IUVitamin C: 4mgCalcium: 101mgIron: 6mg