{"id":4989,"date":"2020-06-24T05:02:00","date_gmt":"2020-06-24T05:02:00","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4989"},"modified":"2020-06-20T19:28:09","modified_gmt":"2020-06-20T19:28:09","slug":"matcha-avocado-ice-cream","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/matcha-avocado-ice-cream\/","title":{"rendered":"Matcha Avocado Ice Cream"},"content":{"rendered":"
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\n\t\t\t\t\t\"Matcha\n\t\t\t\t\t
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Matcha Avocado Ice Cream<\/h2>Recipe by Jennifer-June<\/span>Course: Desserts<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

I found this (non-vegan) recipe on http:\/\/acalculatedwhisk.com<\/a>, 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.<\/p>

Ingredients<\/h3>
  • <\/span>

    1 large Avocado<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon lime juice<\/span><\/p><\/li>

  • <\/span>

    Pinch of sea salt<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons matcha<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon ground ginger<\/span><\/p><\/li>

  • <\/span>

    3 cups whole coconut milk<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup agave<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons vanilla extract<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • 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.<\/li><\/ul><\/div>