Healthy indulgence never tasted so good. Instead of making a custard base with sugar and cream, this frosty dessert blends up creamy avocados, coconut milk and protein powder. Maple syrup adds sweetness, and a scoop of matcha powder lends a pop of color. We recommend letting it chill for a few hours to get a firmer scoop … but if you just can’t wait, serve it up fro-yo style right after blending.
Matcha Ice Cream
Yield: 2 to 3 servings
Active Time: 10 minutes
Total Time: 4 hours
Ingredients
2 ripe avocados, cut into cubes and frozen
1 (14-ounce) can full-fat coconut milk, refrigerated overnight
2 scoops Iconic Protein Powder, Vanilla Bean
3 tablespoons maple syrup
2 teaspoons matcha powder
Instructions
Add all ingredients to a high-speed blender or food processor and blend until smooth. Serve immediately or pour into loaf pan and freeze until firm, about 4 hours.
Recipe by: Angela Gaines
This article is related to:
Dairy-Free Ice Cream, Dairy-Free Recipes, Dessert Recipes, Gluten-Free Foods, Homemade Ice Cream, Paleo Desserts, Tea Recipes
Nicole Gulotta
Nicole Gulotta is a writer, author, and tea enthusiast.
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