Green Tea Ice Cream, With A Twist

21 Sep

So as I mentioned in an earlier post, I went to an alternative culinary school called Bauman College in Berkeley. At Bauman, myself and my 12 classmates spent 7 months learning to cook as you would at any old culinary school, but also learned extensively about alternative ingredients and therapeutic cooking, aka cooking for those with common illnesses such as cancer, diabetes, HIV, severe food allergies, thyroid issues and so on…

I, on paper, am lactose intolerant. I like to pretend like it’s not real these days, which works for me more and more as time goes by. When I was in school however, it was severe, so eating anything made of milk was definitely a really bad idea. That being said, one of my favorite recipes throughout the whole program was this one here for Cashew Green Tea Ice Cream. I am really not trying to be that person that truly believes fake ice cream can taste just as good as the real stuff, it just doesn’t. Nothing beats delicious, pure cream ice cream.  But this version with cashews is really great and pretty damn close as cashews have a very high fat content, so the ice cream is extremely rich and creamy.

You will need an ice cream maker for this recipe, which is totally worth the $50.

Here we go:

  • 2-cups cashews, soaked in water for 30 minutes, then drained.
  • 2-cups unsweetened coconut, oat or almond milk. The fattier the better. *Note coconut milk will give you a bit of a coconut taste.
  • 1/2 cup agave nectar
  • 2-Tbs vanilla extract
  • 1-large pinch sea salt
  • 3-Tbs green tea powder (matcha preferred), mixed with 4 Tbs hot water


Blend all ingredients in a food processor or high speed blender until smooth. You may need to blend for 5-8 minutes to make it really creamy, scraping down the side with a spatula as you go. Taste and season if needed. Put mix into frozen ice cream maker bowl and freeze for at least an hour. From this point follow your ice cream makers instructions, usually to mix in the machine for 20 minutes or so. As you see from the picture above this ice should get pretty thick. If too frozen, thaw before serving for a few minutes. Above it is plated with homemade Nutella and Hazelnut Shortbread. Recipes to come.

I say serve plain or with a can of mandarin oranges and enjoy!


One Response to “Green Tea Ice Cream, With A Twist”

  1. beat maker 10/09/2011 at 2:04 am #

    Hi clofried its been awesome reading your weblog and simply just thought I would say many thanks and wish you all the best.

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