INGREDIENTS

• Ice Cream
• • 14 oz coconut cream (1 can)
• • 1 can full fat coconut milk
• • ¼ cup raw cashews
• • 1 cup powdered sugar
• • ¼ tsp fine grain sea salt
• • ½ tsp vanilla extract
• • ½ tsp vanilla paste
• • ¼ cup olive oil
• Latte
• • 1 cup almond milk
• • 1 cup cold water
• • 1 Tbsp agave nectar
• • 1 ½ tsp Aiya Culinary Grade Matcha
• • 1 tsp vanilla extract

DIRECTIONS

• Ice Cream
• 1. Before you start, make sure to chill your ice cream bowl from the ice cream maker for at least 12-24 hours.
• 2. 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.
• 3. 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.
• Assemble
• 4. After the ice cream has firmed up, make the latte by combining all of the ingredients in a high powered 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.