Recipe
Matcha avocado ice cream
During these sultry summer days a scoop (or two!) of this sweet, silky smooth and super-refreshing treat will help to cool you down when the heat gets too much! Biotona Matcha adds a good portion of anti-oxidants to protect you against oxidative stress, while L-theanine helps to keep you calm when the temperature soars. Avocado provides an extra wholesome and velvety touch. What’s more, this dessert is vegan and you don’t need an ice-cream machine to make it!
| Ingredients | |
|---|---|
| Avocado, ripe | 1 |
| Full fat coconut milk | 1 cup (240 ml) |
| Maple or agave syrup | ¼ cup (60 ml) |
| Biotona Premium Matcha | 2 teaspoons |
| Natural vanilla extract | 1 teaspoon |
| Necessities |
|---|
| Blender, freezer proof container |
- Remove skin and pit from the avocado. Add avocado to the blender along with coconut milk, maple or agave syrup, Biotona Matcha and vanilla.
- Blend until smooth. Transfer to a freezer proof container and place in the freezer for 2-3 hours.
- After that time remove from the freezer and, using a spoon, divide into pieces and transfer back to the blender. Blend again until smooth, if needed add a small splash of coconut milk.
- Return to the container and freeze again for 30 minutes up to 1 hour.
- Scoop ice cream into bowls or cones and serve!
