Creamy, vibrant, and naturally sweet, this Matcha Avocado Ice Cream combines the earthy flavor of matcha with the rich, buttery texture of avocado.
Packed with healthy fats and plant-based nutrients, it’s a fiber-rich, low-saturated-fat treat that’s guilt-free and satisfying.
Quick to prepare, this refreshing dessert is perfect for everyday indulgence, meal prep, or a wholesome after-dinner treat.
Matcha Avocado Ice Cream
Equipment
- 1 Blender or Food Processor
- 1 Ice Cream Maker (1-quart capacity recommended)
- 1 Mixing Bowl
- 1 measuring cup
- 1 Measuring Spoon
Ingredients
- 1 large ripe Haas avocado
- 1 tablespoon lime juice
- Pinch sea salt
- 2 teaspoons matcha green tea powder
- 1 teaspoon ground ginger
- 1 ½ cups whole milk or light coconut milk
- 1 ½ cups heavy cream or full-fat coconut milk
- ¼ cup honey
- ¼ cup + 2 tablespoons raw sugar or coconut sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the Avocado: Start by slicing your ripe Haas avocado in half, removing the pit, and carefully scooping the creamy flesh into a medium-sized mixing bowl. Make sure the avocado is fully ripe—soft to the touch—for the smoothest, richest ice cream texture. Discard the pit or save it for composting.
- Add Citrus and Seasoning: Sprinkle 1 tablespoon of fresh lime juice over the avocado to enhance its natural flavor and prevent browning. Add a pinch of sea salt to balance the sweetness and intensify the creamy, nutty taste of the avocado.
- Incorporate Matcha and Ginger: Measure 2 teaspoons of high-quality matcha green tea powder and 1 teaspoon of ground ginger. Sift them if needed to avoid clumps, then add to the avocado mixture. The matcha brings a vibrant green color and earthy flavor, while the ginger adds a subtle, warming kick that complements the creaminess.
- Pour in Milk and Cream: Add 1 ½ cups of whole milk (or light coconut milk for a dairy-free option) and 1 ½ cups of heavy cream (or full-fat coconut milk). Pour slowly while stirring to ensure the mixture is smooth. The combination of milk and cream creates a luxuriously creamy texture without being overly heavy.
- Sweeten the Mixture: Measure ¼ cup of honey and ¼ cup plus 2 tablespoons of raw sugar (or coconut sugar for a natural alternative). Add them gradually to the avocado and cream mixture, tasting as you go to ensure the sweetness suits your preference. This step balances the earthy matcha flavor and adds depth to the ice cream.
- Add Vanilla Extract: Stir in 2 teaspoons of pure vanilla extract. This enhances the overall flavor, rounding out the sweetness while harmonizing with the nutty avocado and earthy matcha. Vanilla also adds a subtle aroma that makes the ice cream irresistibly inviting.
- Blend Until Ultra-Smooth: Transfer the entire mixture to a high-speed blender or food processor. Blend on high for 1–2 minutes until the mixture is perfectly smooth, creamy, and lump-free. Scrape down the sides as needed to ensure even blending. Smoothness at this stage guarantees a luxurious texture once frozen.
- Chill the Mixture Thoroughly: Pour the blended mixture into a large bowl or container and cover with plastic wrap or a lid. Refrigerate for at least 3 hours or overnight. Chilling not only helps the flavors meld together but also ensures the mixture is cold enough for the ice cream maker to create a creamy, scoopable texture.
- Prepare Ice Cream Maker: While the mixture chills, set up your ice cream maker according to the manufacturer’s instructions. Make sure the bowl is fully frozen (if applicable) and all parts are clean and assembled correctly. A well-prepared ice cream maker is key to achieving the ideal consistency.
- Freeze in Ice Cream Maker: Pour the chilled mixture into the ice cream maker. Turn it on and allow it to churn for approximately 20–25 minutes or until it reaches a soft-serve consistency. Churning incorporates air, creating a light, creamy texture while preventing ice crystals from forming.
- Optional Firm-Freezing: If you prefer firmer, scoopable ice cream, transfer it from the ice cream maker into an airtight container. Smooth the top with a spatula, cover tightly, and freeze for an additional 2 hours. This step ensures the ice cream is perfectly scoopable without being icy.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately for soft-serve style, or after firm-freezing for traditional scoops. Garnish optionally with a light dusting of matcha powder or chopped nuts for added texture and flavor. This creamy, vibrant dessert is perfect for a refreshing, healthy treat any time.
Notes
- Use fully ripe avocados for the creamiest texture; underripe fruit will make the ice cream gritty.
- Choose high-quality matcha powder for a vibrant green color and rich, earthy flavor.
- You can swap dairy milk and cream with coconut milk for a completely dairy-free version.
- Adjust sweetness by tasting the mixture before chilling; the natural flavor of avocado pairs well with moderate sweetness.
- For smoother texture, strain the blended mixture through a fine mesh sieve to remove any fibrous bits.
- Chilling the base mixture thoroughly before churning ensures better consistency and prevents ice crystal formation.
Chef’s Secrets for Perfect Creaminess
The secret to this ice cream’s silky texture lies in the avocado and thorough blending.
Make sure your avocado is ripe and creamy—this alone adds richness without relying on heavy cream.
Chilling the mixture completely before pouring it into the ice cream maker is essential, as it helps the machine create a smooth, airy consistency.
For an extra touch of luxury, sift the matcha powder before adding to prevent lumps.
Finally, a gentle hand when folding in ingredients ensures even flavor distribution and a perfectly balanced dessert.
Serving Suggestions for Maximum Enjoyment
This Matcha Avocado Ice Cream is versatile and can be served in many ways.
Enjoy it straight from the bowl for a creamy, refreshing treat, or pair it with fresh berries, toasted coconut flakes, or a drizzle of dark chocolate for added texture and flavor contrast.
For a fun presentation, serve in waffle cones or atop vegan brownies.
It also pairs beautifully with green tea or a light fruit sorbet to create a multi-layered, refreshing dessert experience.
Storage Tips for Long-Term Freshness
Store leftover ice cream in an airtight container in the freezer to maintain its creamy texture.
Press a piece of parchment or wax paper directly onto the surface before sealing the lid to prevent ice crystals from forming.
Properly stored, it will stay fresh for up to two weeks.
When ready to serve, remove it from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly, making scooping easier and enhancing flavor.
Frequently Asked Questions
1. Can I make this ice cream dairy-free?
Absolutely! Substitute coconut milk for both the milk and cream, and use maple syrup or coconut sugar for sweetness.
The result will still be creamy and flavorful, with a subtle coconut undertone complementing the matcha.
2. Can I use a different type of avocado?
Yes, but Haas avocados are ideal due to their creamy, buttery texture.
Other varieties may work, but you might need to blend longer or add a bit more cream to achieve the same smooth consistency.
3. Can I make this ice cream without an ice cream maker?
Yes! Pour the mixture into a freezer-safe container and stir every 30–45 minutes for 2–3 hours to break up ice crystals.
While it won’t be quite as airy as churned ice cream, it will still be smooth and delicious.
4. How do I adjust sweetness for my taste?
Taste the blended base before chilling. You can increase or decrease honey or sugar to suit your preference.
Keep in mind that freezing slightly dulls sweetness, so aim for slightly sweeter than your ideal flavor.
5. How can I enhance the matcha flavor?
Use ceremonial-grade or high-quality matcha powder for a richer, more vibrant flavor.
You can also add an extra ½ teaspoon if you prefer a stronger green tea taste, but balance it with a touch more sweetener to prevent bitterness.
