Author Notes
naturally colored with avocados and matcha & loaded with pistachios, this diary free version of the classic ice cream flavor is a revelation & is insanely delicious —bella | ful-filled
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Ingredients
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2
cans full fat coconut milk- chilled in refrigerator
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2
just ripe avocados- chilled in refrigerator
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2/3 cup
maple syrup- chilled in refrigerator
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2 teaspoons
matcha powder
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1/4 teaspoon
almond extract
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1/8 teaspoon
fine grain salt
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1/2 cup
raw, unsalted pistachios
Directions
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make sure your ice cream maker freezer bowl has been in the freezer for at least 24 hours
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place cans of coconut milk, avocados & maple syrup in the refrigerator to chill for at least 2 hours
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add chilled coconut milk, peeled & pitted avocados, maple syrup, matcha, almond extract & salt to blender
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blend contents, gradually increasing speed to high, until perfectly smooth & creamy
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set up your ice cream maker with the frozen freezer bowl & add blender contents to ice cream maker, churn for 20 minutes (follow instructions on your ice cream maker- this time can vary from 20-30 minutes depending on the brand)
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while ice cream is churning, lightly toast the pistachios in a dry pan over medium heat until just fragrant, stirring often to ensure even toasting
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once pistachios are fragrant, pour them onto a cutting board to cool- once cool, roughly chop pistachios
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after ice cream has churned for 20 minutes, add chopped pistachios & churn for another 1-2 minutes until pistachios are well incorporated
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you can serve the ice cream at this point or put it in a freezer safe container & freeze for another 1-2 hours until it reaches your desired consistency
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before serving ice cream that has been stored in the freezer, set out the ice cream container at room temperature for about 10-15 minutes until it is easily scoopable
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