Matcha Oat Ice Cream with Red Beans Paste & Fruits
Oatmilk Ingredients:
- 1 cup rolled oats
- 3 cups water
- 1 pinch salt
- 1/2 tsp vanilla extract
Red Bean Paste ingredients:
- 1 cup of red bean
- water
- 150g sugar
Matcha Oat Milk Ice Cream Ingredients:
- 3 cups oatmilk
- 1 cup raw cashews
- 1/4 cup rolled oats
- 6 tbsp pure maple syrup
- 1 tbsp pure vanilla extract
- 1/4 tsp fine sea salt
- 3 tbsp matcha powder
Oat Milk instructions:
1) pour oats, salt and vanilla extract into a high speed blender
2) Add the water and blend the mixture for 45 seconds, until the mixture is even
3) Place two fine metal sieves one above another and pour mixture into the top sieve.
4) Collect the oatmilk that passes through the sieves in a bowl and let it cool.
Red Bean Paste Instructions:
1) Wash red beans toroughlyy
2) Add red beans to a large pot and add water till 1-2 inches above the red beans
3) Heat the mixture over medium high heat until it boils, then discard the water.
4) Add water into the pot of red beans until the water is 1-2 inches above the beans.
5) Boil the water over medium high heat for 1.5 hours
6) Continue to add water during the cooking process, to ensure beans are fully submerged. After 1.5 hours, check if beans are able to be crushed easily with your fingers,
7) If easily crushed, the red bean paste is done. if not continue cooking and repeat crush test every 15 minutes until success.
8) Drain water from the pot and add 75g of the sugar and the salt to the pot and stir until sugar dissolves.
9) Taste. if insufficiently sweet, add rest of the sugar.
10) Heat mixture to remove residual moisture in the paste. Stir mixture until the bottom of the pot can be seen when stiring the mixture. Now the paste is ready.
Oatmilk Ice Cream:
1) Prior to making ice cream, place ice cream maker's canister in the freezer for at least a day.
2) Cook the oatmeal and 1 cup of oatmilk in a small sauce pan over a small flame, then transfer to a bowl to cool.
3) Blend the oatmilk, cashews and oatmilk until smooth.
4) Add in the vanilla extract, matcha powder, maple syrup and salt and blend for 45 seconds.
5) Taste mixture and add more maple syrup if greater sweetness is desired and set mixture aside to cool.
6) Refrigerate the mixture until chilled, then churn the ice cream.
8) Transfer to a freezer-safe container and freeze for 3 to 4 hours.
9) Make red bean paste while waiting
10) Let the ice cream soften at room temperature for about 15 minutes before consuming.
11) Serve with red bean paste and other healthy options like fruits
