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Refreshing Blender Matcha Kakigori!
Kakigōri (かき氷) is a Japanese dessert of shaved ice with a sweet syrup and I’ve created this Blender Matcha Kakigori you can make at home! Typically, you need a shaved ice machine to shave a giant ice block but machines can be a pain to use and they can be costly, especially if you’re not eating kakigori on the regular. So, I’ve come up with a simple way to “shave” your ice in a high speed blender, and turn it into kakigori with a light matcha flavour.
While some kakigori is topped with a condensed milk, it’s very common to find it made with just simple syrups–no dairy. In Korea, bingsu (빙수) is a shaved ice dessert that’s more commonly made from shaving frozen creamy ice, and this has more of a soft texture. For that reason, and because we’re using matcha, I’m calling this Blender Kakigori.
To make, simply crush ice, then create a simple matcha syrup and top to your heart’s delight. I topped mine with a scoop of matcha ice cream, and some dango or sweet rice dumplings. Other common toppings include sweet red bean, fruit and cookies. When I was younger, my family used to enjoy kakigori at a family friend’s house. The best way to enjoy was buffet style–ice machine out on the counter with little bowls filled with toppings covering the countertop. I definitely encourage you to customize it with toppings of choice!
This Blender Matcha Kakigori is vegan, gluten free and refined sugar free. It also requires only 3 main ingredients (excluding toppings) and I’ll be enjoying this treat all summer long!
That’s it–can you believe it? The garnish and toppings are what take this dessert to the next level, so feel free to get creative, or try some of these suggestions:
Sweet red bean
Matcha ice cream
Secrets to success
To crush your ice, be sure to use a high power blender. Having a tamper helps to crush the ice and you can pause in between blending spurts to scrape down edges of the blender. Be patient, and crush your ice just before serving. If it sits out, it will start to melt and may turn into one large ice chunk.
For more details on preparing matcha, you can refer to the Ultimate Guide to Making Matcha. I recommend a high quality matcha for best flavour, and maple syrup for the most neutral flavour. Agave syrup also works, as does a simple syrup.
I recommend using smaller ice cubes versus larger ones. It will make the blending process a lot easier for you and your blender!
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Start by preparing matcha by bringing 1/4 cup of filtered water to a low boil. Once the water begins to boil, remove from heat and let sit for about a minute.
Prepare a serving of matcha and whisk with the hot, but not boiling water, until clumps are removed and matcha is light and frothy. Add another 1/4 cup of cold filtered water along with maple syrup to taste and whisk lightly.
Finally, prepare ice. Add ice to blender and use the pulse function, or blend in spurts, using a tamper to help break down the ice. Transfer ice into a serving glass and pour matcha mixture over the ice. Add toppings of choice and enjoy.
*Keep in mind the mixture should be sweeter than a normal drink as the crushed ice will mellow out the flavour. Think syrup, and add a little more maple than you usually would.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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