Matcha Avocado Ice Cream

Vegan Matcha Ice Cream

Matcha Avocado Ice Cream

Recipe by Jennifer-JuneCourse: Desserts


Prep time


Cooking time





I found this (non-vegan) recipe on, 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.

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