Recipe: Vegan Matcha Avocado Ice Cream
As you may know, we love our avocado here at Fashercise HQ. Diced in a yummy salad. Crushed on top of toast with a bit of chilli flakes and a poached egg. Blended in a power boosting green juice. Mushed into guacamole with our favourite Mexican dishes. In the past turned avocados into pancakes, and have even been known wear it as a face mask! Honestly, the possibilities for this humble fruit are endless.
Except we’ve never had it as a dessert. Courtesy of our foodie friend Barbara over at Les Petites Pestes – a drool-worthy blog about food, fashion, travel and life, we’re now total Avocado Ice Cream converts. Not only is it a perfect dessert, but it also works as breakfast (a dollop with some granola?! Yes please!), popsicle (covered in chocolate and nuts -ARGH) and quite simply, as a snack with a spoon straight out of the bowl.
It’s vegan, dairy free, loaded with healthy fats, protein, vitamins and minerals – and tastes divine to boot. So, without further ado, here’s the recipe for the amazing Matcha Avocado Ice Cream by Les Petites Pestes!
VEGAN MATCHA AVOCADO ICE CREAM
For the Ice Cream:
- 3 ripe avocados
- 1 1/2 cup milk (coconut or any nut milk works fine)
- 3 tbsp maple syrup or other liquid sweetener of your choice
- 1/4 tsp vanilla bean seeds or paste
- 1/2 tsp matcha green tea powder
- 1 tbsp coconut oil
1// Put all ingredients in blender and blend until very smooth. Taste and adjust the sweetness as needed
2// Put into a container or popsicle moulds and pop in the freezer for 4-6 hours until frozen
To serve, drizzle some chocolate sauce over your ice cream scoops, or dip the popsicles in the sauce, then sprinkle with some avocado crunch. To make the raw chocolate sauce, just heat 3tbsp coconut oil, 2-3 tbsp raw cacao and 3tbsp of honey or maple syrup in a pan.