Matcha Ice Cream Recipe

Healthy indulgence never tasted so good. Instead of making a custard base with sugar and cream, this frosty dessert blends up creamy avocados, coconut milk and protein powder. Maple syrup adds sweetness, and a scoop of matcha powder lends a pop of color. We recommend letting it chill for a few hours to get a firmer scoop … but if you just can’t wait, serve it up fro-yo style right after blending.

Matcha Ice Cream

Yield: 2 to 3 servings
Active Time: 10 minutes
Total Time: 4 hours

Ingredients

2 ripe avocados, cut into cubes and frozen
1 (14-ounce) can full-fat coconut milk, refrigerated overnight
2 scoops Iconic Protein Powder, Vanilla Bean
3 tablespoons maple syrup
2 teaspoons matcha powder

Instructions

Add all ingredients to a high-speed blender or food processor and blend until smooth. Serve immediately or pour into loaf pan and freeze until firm, about 4 hours.

Recipe by: Angela Gaines