M is for Matcha

This delicious icecream is semi guilt free, and great on its own or in smoothies!

Matcha Avocado Ice Cream

(from gastronomy)

Serves: 6 scoops

Ingredients

⅓ cup coconut cream
3 Tbsp Japanese green tea powder (matcha), sifted
1 medium-sized ripe avocado, seed removed and peeled
140g maple syrup or agave

1½ cup coconut or almond milk

In the Thermomix (Sp 8 5 sec) or similar food processor, blend the avocado and green tea powder together with the coconut cream to form a smooth, liquidy paste.
Add maple syrup or agave to the TMX bowl or processor and blend until well combined (TMX Sp 6 10 sec).
Scrape down any of the mixture and add the coconut or almond milk. Blend until well combined (TMX Sp 4 10 sec).
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 flavor 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.
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 TMX 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.