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Vegan Avocado Matcha Ice Cream

Lately, I’ve been obsessed with matcha. You may ask - what is matcha? Matcha is a type of green tea where the whole tea leaf is ground into powder. Regular steeped green tea just infuses water with the leaves, whereas with matcha (which is dissolved into the water) you're actually ingesting the whole leaf itself. Which apparently is extra beneficial to our bodies and mind. In fact, matcha delivers 10x the antioxidants than a cup of standard green tea, which we'd say is pretty substantial difference. Matcha also boosts metabolism, improves concentration, increases energy levels, aids in detoxication of the body, and strengthens the immune system. It's also rich in fiber, protein, chlorophyll, as well as a ton of other vitamins and minerals. Go matcha go!

Matcha is typically consumed as a drink, but it can also be added into just about any recipe. So I have decided to make my own avocado matcha ice cream 
because it's delicious, easy to make and full of healthy fat. It’s gluten free and dairy free!

Green tea and avocado are spring-green-colored soul sisters. 

  • 1 tablespoon matcha powder ( add more if you like)

  • 1 large, ripe Haas avocado

  • 1 tablespoon lime juice

  • 1 can cream of coconut-sweeten ( you can use full-fat coconut milk but add 1 tablespoon of honey)

  • 1/2 cup cashew milk ( or any non-dairy milk of your choice)

Combine all the ingredients in a blender and process until very smooth. Refrigerate until completely chilled, at least 4 hours or overnight.

Sprinkle with your favorite nuts or coconut flakes and enjoy!

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