Matcha N’Ice Cream Recipe

July 12, 2019
by Nicole Gulotta for Thrive Market

Healthy indulgence never tasted so good. Instead of making a custard base with sugar and cream, this frosty dessert blends up creamy avocados with coconut milk and a protein powder that delivers 20g of protein per serving and zero added sugar. 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 N’Ice Cream

Yield: 2 to 3 servings
Active Time:


2 ripe avocados, cut into cubes and frozen
1 (14-ounce) can full-fat coconut milk, refrigerated overnight
1 scoop ICONIC Protein Powder, Vanilla Bean
3 tablespoons maple syrup
2 teaspoons matcha powder


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 credit: Angela Gaines

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Organic Coconut Milk, Regular

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Protein Powder, Vanilla Bean

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This article is related to: Dessert Recipes, Gluten-Free Recipes, Paleo Desserts, Paleo Recipes, Vegetarian Recipes, Tea Recipes

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