Matcha Avocado Ice CreamCourse: Desserts
I found this (non-vegan) recipe on http://acalculatedwhisk.com, and switched out the dairy and honey for coconut milk and agave. I LOVED the flavour and texture when it was first made and for the first few hours of freezing, but found that if I left it overnight it was way too hard. When I left it to soften a bit on the counter the next day, the texture wasn’t as appealing anymore. I would definitely make it again but for same day consumption. I’ll try and play around with the ingredients a bit and see if I can get a more sustainable consistency.
1 large Avocado
1 tablespoon lime juice
Pinch of sea salt
2 teaspoons matcha
1 teaspoon ground ginger
3 cups whole coconut milk
1/4 cup agave
2 teaspoons vanilla extract
- Combine all the ingredients in a blender and process until very smooth. Refrigerate until completely chilled, at least 3 hours or overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions Serve right away soft-serve style, or transfer to a container and freeze for at least 2 hours for scoopable ice cream.