Green tea ice cream is a traditional Japanese dish known for its interesting flavor and high antioxidant content. This recipe adds a little twist by joining the pungent flavor of matcha with the bright flavor of extra virgin avocado oil.
Matcha Avocado Ice Cream
- 14 oz unflavored canned coconut milk or cream
- 3 tbsp matcha powder
- 3 egg yolks
- ¼ cup raw honey
- pinch of sea salt
- 2 tsp vanilla extract
- ¼ cup Chosen Foods Extra Virgin Avocado Oil
Combine the coconut milk and matcha powder in a medium saucepan and whisk well. Heat over medium heat until the milk feels warm to the touch (do not boil).
In a separate bowl, whisk together the egg yolks, honey, and sea salt. Add about ½ cup of the warmed coconut mixture to the eggs and whisk quickly, as to not cook the eggs. Then add the entire mixture into the saucepan and whisk the mixture together well. Turn the heat to medium low and cook until the mixture thickens slightly, enough to coat the back of a spoon.
Once it has thickened, remove from the heat and let it come to room temperature. Once cooled, add the vanilla and extra virgin avocado oil. Move the ice cream base to the fridge to cool for 2-4 hours before processing with your ice cream maker. Process the ice cream according to your ice cream maker’s instruction. Enjoy immediately for a soft serve consistency or freeze before serving for a more set-up frozen texture.
To achieve a creamy custard-like ice cream consistency, it’s important to closely follow the steps in regards to tempering the eggs (adding warm liquid to uncooked eggs). If your resulting mixture shows any small bits of cooked egg, you can always run it through a blender before processing through the ice cream machine