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40minutes
First, mix cashew nuts, coconut oil, and water in a blender to make it creamy, then add agave syrup, soy milk, and matcha and stir again.
Add half of the dough, especially half of it, to a blender, transfer to a pan, and heat over low heat until thickened.
Mix with the dough that you have set aside and mix again.
Prepare an ice cream maker and pour the dough into it.
The resulting ice dough is further cooled and hardened in the freezer.
A mixer with cashew nuts does not need to be agitated at high speed. Stir slowly.
Other syrups may be used instead of agave syrup. Prepare your favorite sweetener.
Since the amount is large, the dough is separated and then kudzu powder is added to thicken it.
For how to use the ice cream maker, check the product manual you have.
The time required to cool and harden in the freezer is not included in the required time.
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