Obviously this is not ice cream in the traditional cream-containing sense! It uses avocado and full fat coconut milk to simulate the fat and creaminess. This is a match made in matcha heaven with the pistachio nuttiness and a hint of vanilla.
A ripe banana provides plenty natural sweetness but for a closer approximation to the real deal, add 2-3 tablespoons of honey or maple syrup.
For occasions when there is no time for freezing it can be served as a mousse after a couple of hours chilling in a refrigerator.
A couple of notes from experimenting:
1. A wide shallow container for freezing gives a better result - it speeds up the freezing thereby minimising the size of ice crystals
2. Adding sugars lowers the freezing temperature and makes for a less 'hard' ice cream (alcohol has the same effect incidentally).
Pistachio Matcha No-Churn 'Icecream'
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Ingredients:
1/2 cup (approx 75g) raw unsalted pistachio nuts, plus extra for decorating
1 ripe avocado, peeled, pitted and roughly chopped
1 ripe banana, peeled and frozen in discs
1 can full fat coconut milk
2 tbsp matcha powder
1 tsp vanilla extract
pinch of pink salt
Optional: 2-3 tbsp honey or maple syrup
Requires 4-5 hours freezing time
Instructions:
1. In a food processor, blitz the pistachios until fine sand-like texture.
2. Add the coconut milk and continue to blend until well combined.
3. Add avocado, banana, matcha, vanilla and salt, then blend until smooth.
4. Pour mixture into a freezer-proof container with lid. Top with extra pistachios if using. Seal with lid and freeze for approx 4 hours. Check after 3.5 hours.
[The 'icecream' will be the perfect scooping texture at this point. Any longer and it will be too hard. Try not to overfreeze as it loses its creaminess - the texture after defrosting from frozen solid becomes slightly grainy with ice crystals. If it accidentally becomes excessively frozen it can be defrosted for an hour or two to soften up but will need to be stirred through every so often to allow even defrosting.]
5. Alternatively the mixture can be transferred straight to the fridge for a couple of hours to yield a mousse-like dessert.
6. Serve with coconut shreds, more crushed pistachio nuts, raw cacao nibs or a drizzle of chocolate sauce if so desired.
Notes on storage:
After the icecream has set it can be scooped into balls/ portions and stored in the freezer in an airtight container. This will allow individual balls to be used when required.
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| Pistachio Matcha No-Churn 'Icecream' |
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| Pistachio Matcha Mousse |
1. A wide shallow container for freezing gives a better result - it speeds up the freezing thereby minimising the size of ice crystals
2. Adding sugars lowers the freezing temperature and makes for a less 'hard' ice cream (alcohol has the same effect incidentally).
Pistachio Matcha No-Churn 'Icecream'
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Ingredients:
1/2 cup (approx 75g) raw unsalted pistachio nuts, plus extra for decorating
1 ripe avocado, peeled, pitted and roughly chopped
1 ripe banana, peeled and frozen in discs
1 can full fat coconut milk
2 tbsp matcha powder
1 tsp vanilla extract
pinch of pink salt
Optional: 2-3 tbsp honey or maple syrup
Requires 4-5 hours freezing time
Instructions:
1. In a food processor, blitz the pistachios until fine sand-like texture.
2. Add the coconut milk and continue to blend until well combined.
3. Add avocado, banana, matcha, vanilla and salt, then blend until smooth.
 |
| Pistachio Matcha Mousse |
Notes on storage:
After the icecream has set it can be scooped into balls/ portions and stored in the freezer in an airtight container. This will allow individual balls to be used when required.
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