Vegan Matcha Ice Cream
A non-dairy version of matcha ice cream that's low in sugar.
Equipment
- ice cream maker
Ingredients
Ice Cream
- ⅜ cup chopped walnuts*
- ⅜ cup water
- ½ avocado
- ⅓ banana
- ¾ cup coconut cream
- ½ tbsp coconut oil
- 3 tsp matcha
- 1 tbsp honey
Matcha Syrup
- 1 tbsp honey
- ½ tsp matcha
Instructions
Preparation
- Put ice cream maker tub in freezer one day ahead (12 hours +)
Blending the Mixture
- Add chopped walnuts and water to blender.
- Blend walnuts and water until the mixture becomes milky.
- Add coconut cream and coconut oil to blender.
- Slice avocado and banana– add to blender.
- Add honey and matcha powder to blender.
- Blend mixture until smooth.
Churning Ice Cream
- Remove ice cream maker tub from the freezer.
- Pour ice cream mixture into the tub.
- Follow the directions for your ice cream maker.
- After churning ice cream, spoon into a freezer safe pan.
- Gently smooth the top surface of the ice cream with a spoon or knife.
- Cover with air-tight lid and place in the freezer.
- Freeze until the consistency of ice cream. (Check every ½ hour - hour.)
Matcha Drizzle
- Mix matcha and honey in a small dish with a spoon.
- Drizzle on top of ice cream.
Notes
*Blended walnuts + water makes about ⅓ cup walnut milk
*Increase amount of honey for desired sweetness.
*Amount of matcha can be increased for a stronger matcha taste.
*Matcha syrup: this amount is enough for about 2 servings. Add more honey and matcha as needed
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