Matcha Avocado Ice Cream
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 scoops
  • ⅓/ cup light coconut cream (you're welcome to use full fat)
  • 3 Tbsp Japanese green tea powder (matcha), sifted
  • 1 medium-sized ripe avocado, seed removed and peeled
  • 100g liquid glucose or preferred sweetener (maple syrup, brown rice syrup, agave etc.)
  • 40g extra sugar (I used maple sugar but the same syrup sweetener can be used)
  • 1½ cup non-dairy milk (I used a coconut/almond milk)
  1. In the Thermomix (Speed 8 for 5 seconds) or similar food processor, blend the avocado and green tea powder together with the coconut cream until a smooth, liquidy paste is formed. You shouldn't see too many bits of avocado as long as it was ripe enough.
  2. Add glucose (or other liquid sweetener), extra sugar to the TMX bowl or processor and blend until well combined (Speed 6 for 10 seconds on TMX).
  3. Scrape down any of the mixture and add the non-dairy milk. Blend well on Speed 4 for 10 seconds on the Thermomix or until well combined.
  4. If using an ice cream maker, transfer ice cream mixture to a covered container and chill for at least 12 hours. The mixture improves in flavour the longer you can leave it chilled. When the mixture has been chilled enough, prepare ice cream as per your ice cream maker's instructions.
  5. If you do not have an ice cream maker, transfer ice cream mixture to a freezer safe container and freeze for one hour or until mixture has partially frozen. Scrape out mixture and blitz for a few seconds in the Thermomix or food processor until smooth, then return mixture to container and freeze again for another hour. Repeat the process once more before allowing to remain in freezer to set.
Recipe by Gastromony at