Vegan Matcha Ice Cream


- 240gm coconut water

-  Between 60-90gm liquid sweetener of choice (you can use maple syrup, coconut nectar, agave and adjust the portion according to your taste)

- 110gm cashews, soaked for 8 hours, rinsed and drained 

- 90gm young coconut flesh

- 40gm hemp hearts

- 1 tablespoon Organic Fields Matcha Powder

- 1 teaspoon Organic Fields Chlorella powder

- ⅛ teaspoon organic Himalayan pink salt

- 50gm organic coconut oil (odorless)


1. Soak cashews in filtered water for 8 hours

2. Drain cashews

3. Rinse cashews twice in filtered water

4. Place all ingredients except coconut oil into blender and blend till smooth

5. Once mixture is well combined, stream in coconut oil. Do not overblend.


If you’re using an ice cream maker, follow the instructions by the manufacturer. Here’s what I did:

1. Chill the ice cream container in the freezer overnight

2. Chill the ice cream mixture for 4 hours in the fridge

3. Pour the chilled ice cream mixture into the ice cream maker

4. Let the ice cream maker churn the ice cream for 15-20 minutes


If using Thermomix

1. Pour mixture into silicone moulds.

2. Freeze for 8 hours

3. Unmould and place into the Thermomix mixing bowl.

4. Settings: 20 seconds/speed 6 5. Settings: 10 seconds/speed 4 with aid of spatula

 Recipe by RawChefYin

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