Description
A vegan matcha latte float topped with easy homemade vegan vanilla ice cream. The perfect way to cool off this summer!
Ingredients
Scale
For the ice cream:
- 1 can coconut cream (14 oz)
- 1 can full fat coconut milk
- 1/4 cup raw cashews
- 1 cup powdered sugar
- 1/4 teaspoon fine grain sea salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste
- 1/4 cup olive oil
For the latte:
- 1 cup almond milk
- 1 cup cold water
- 1 tablespoon agave nectar
- 1 1/2 teaspoons Aiya Matcha Powder
- 1 teaspoon vanilla extract
Instructions
To make the ice cream:
- Before you start, make sure to chill your ice cream bowl from the ice cream maker for at least 12-24 hours. I forgot to do this the first time I tried to churn the ice cream and it just didn’t firm up right!
- In a high powered blender, blend together all of the ice cream ingredients. Blend the mixture until it is smooth and creamy, making sure the cashew pieces are blended thoroughly. Pour the ice cream mixture into the prepared ice cream maker and prepare according to the ice cream maker’s instructions. Mine took about 20-25 minutes to firm up and get super creamy, but it may depend on your machine. Transfer ice cream to a container and freeze for at least 2 hours, allowing the ice cream to firm up a bit more.
To make the latte float:
- After the ice cream has firmed up, make the latte by combining all of the ingredients in a high powdered blender and blend until frothy. divide the latte mixture between two tall glasses. Top with a scoop of homemade vanilla ice cream and serve immediately.