The first time I tasted matcha was at a Korean restaurant. The manager brought complimentary dishes of ice cream to our table. It was green, which was surprising and made us a little hesitant, so I asked what flavour it was. “Green Tea!”, he replied. None of us had ever heard of green tea ice cream before and quietly joked if it was one that should have even been made. Regardless, we gave it a try, and (at least for me) it was love at first bite!
Now I was no newbie to green tea, and knew that this was unlike any tea I had sipped. So I inquired further and he explained to me the difference between matcha and regular green tea. I was hooked and ended up devouring the remaining ice cream of my… um… less receptive companions. After that, I was always on the look out for green tea ice cream and anything matcha flavoured.
So you would think that when I got my ice cream maker this past Christmas, matcha would have been one of the first flavours I’d experiment with. But it wasn’t. Since I would be sharing the batches with family, I stuck to the tried and true (boring) basics like vanilla and chocolate and strawberry, knowing that I’d get around to it eventually, and just kept pushing it down the list. That is until I spotted ice cream made with avocado on Pinterest. The creamy addition of avocado made sense to me and I immediately knew that matcha would be the perfect compliment.
It did not disappoint. No sharesies this time! Ultra rich, creamy, and smooth, this bittersweet ice cream is all mine! 😀
I used almond milk, but you could easily switch it to soy for a nut free version (possibly even rice or oat would work). As for the matcha powder, I like the intense flavour of 2 and 1/2 tablespoons, but suggest that you start with 1 tablespoon and blend in a little more at a time until it’s perfect for you (matcha powder is powerful stuff).
Matcha Avocado Ice Cream
Recipe Type: Dessert
Makes: approx. 3 cups
- 1 cup Mashed Avocado (about 2 medium-large avocados)
- 1 3/4 cup Non-Dairy Milk (I used almond)
- 3/4 cup Granulated Sugar
- 2 1/2 tbsp Matcha Powder
- 1/2 tsp Vanilla Extract
- 1/4 tsp Xanthan Gum
- 1/16 tsp Salt
Scoop mashed avocado into a blender, add milk, sugar, 1 tablespoon of matcha powder, vanilla, xanthan gum, and salt and blend until thoroughly combined and smooth (I run my blender for about 1 minute). Taste the mixture and blend in additional matcha powder (a teaspoon at a time) to personal taste. Chill mixture in refrigerator for 2 hours to overnight.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (it took about 30 minutes in my machine).
Scoop ice cream into a shallow, freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze for 2 hours or until firm.