Ingredients
Units
Scale
- 2 (13.5 oz) cans coconut milk- chilled in refrigerator
- 2 just ripe avocados- chilled in refrigerator
- 2/3 cup grade B maple syrup- chilled in refrigerator
- 2 tsp encha organic culinary grade matcha
- 1/4 tsp almond extract
- 1/8 tsp fine grain salt
- 1/2 cup raw, unsalted, pistachios
Instructions
- Make sure your ice cream maker freezer bowl has been in the freezer for 24 hours
- Place cans of coconut milk, avocados, and maple syrup in the refrigerator to chill for at least 2 hours
- Add chilled coconut milk, peeled & pitted avocados & chilled maple syrup to blender (having the ingredients chilled will help the ice cream set up quicker)
- Add matcha, almond extract, & salt to blender
- Blend contents, gradually increasing speed to high, until perfectly smooth and creamy
- Set up your ice cream maker with your frozen freezer bowl
- Add blender contents to ice cream maker and churn for 20 minutes (follow instructions of your ice cream maker- this time can vary from 20-30 minutes depending on the brand)
- While ice cream is churning, lightly toast the pistachios in a dry pan over medium heat, until just fragrant, stirring often to prevent burning
- Once pistachios are fragrant, pour them onto a cutting board & let cool
- Roughly chop cooled pistachios
- After ice cream has churned for 20 minutes, add chopped pistachios to ice cream maker and churn for about another 1-2 minutes until pistachios are well incorporated
- You can serve the ice cream at this point or put it in a freezer safe container and freeze for another 1-2 hours until you have achieved your preferred consistency
- Ice cream can be stored in the freezer for several weeks (it probably will not last that long ;)
- Before serving ice cream that has been frozen, set out the ice cream container at room temperature for about 10-15 minutes until easily scoop-able
- Prep Time: 0 hours
- Cook Time: 0 hours