Vegan edamame matcha ice cream

A viral dessert from Japan: ice cream blended entirely from young soya beans and green tea. Cooling, fun and with a gentle matcha bitterness. A bright green dessert that's ready in minutes.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 160 kcal per serving
• Protein: 14 g
• Fat: 6 g
• Carbs: 10 g

Ingredients

• 200g edamame
• 3 tbsp yacon syrup
• 50ml soya milk
• 1 tsp matcha powder
• 1 pinch of salt

Method

You’ll need: stick blender

1. Let the frozen edamame thaw slightly for a few minutes so they are fridge-cold.
2. Dissolve the matcha powder in the soya milk until there are no lumps.
3. Blend the ice-cold edamame with the matcha milk, yacon syrup and a tiny pinch of salt.
4. If the mixture is still too chunky, add a little more milk a spoonful at a time until you have a thick ice cream.
5. Divide the thick ice cream between small bowls and enjoy straight away as a 'nice cream' alternative.

Good to know

Vegetables as ice cream? In the blender, edamame turn into a thick, cool cream that goes brilliantly with the bitter matcha note.

Swaps

Maple syrup → yacon syrup (for a natural sweetness, but it turns the ice cream slightly brownish). Soya milk → cashew milk (for a nuttier touch; contains tree nuts). Matcha → leave it out and use a little vanilla instead.

Cooking tips

Use a good food processor or a stick blender and very little liquid, so you get ice cream and not a smoothie.

Storage

Eat it straight away. If you refreeze it, hard ice crystals form.

Allergens

Contains soya. Free from gluten and nuts.

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