Avocado Pistachio & Matcha Ice Cream
First off, a warning: much like the other “treats” that I came up with while experimenting with keto, this Avocado Pistachio & Matcha Ice Cream contains no sugar whatsoever. Therefore, it’s not sweet, not in the least.
Well, mind you, that’s not exactly true. To say that it wasn’t sweet “in the least” wouldn’t be entirely accurate. A few of the ingredients that go into the making of this frozen fat bomb are naturally sweet so they do impart a little bit of a sweet edge to this ice cream.
Don’t expect to get hit with an intense rush of sugary flavor, though. Instead, you’ll get to appreciate all of the subtle nuances of the delicate ingredients that this dish has to offer: you get delicious and velvety notes of coconut, avocado, matcha green tea and pistachio with every bite.
This would be the perfect ending to any meal for those of you who don’t really have a sweet tooth, as it is super refreshing and smooth and creamy but yet doesn’t feel heavy or unbearably sweet. Not only that, its flavor profile is so neutral that it could make for a very original and different “entrée en matière” if served as an appetizer.
I’ve even enjoyed it at breakfast right next to a light and fluffy Orange Coconut Omelette. It was absolutely delicious!
This ice cream is meant to be high in fat but free of any form of dairy, so it uses mayonnaise as a base, (yes, you read that one right!). Obviously, you’ll need to make that first.
I chose not to include pictures or instructions for this here because you can find it all in my homemade paleo mayo post. If you’ve never checked it out, you should totally do that right about now, and then return to this ice cream. This paleo mayo recipe might very well change your life, I swear. So really, take a few minutes and check it out right now.
Then, you’ll want to add the coconut milk, gelatin, matcha powder, vanilla, cinnamon and salt to a large container, preferably one that’s equipped with a pouring spout. Blend well with your immersion blender, until completely smooth.
If you haven’t done that already, make a mayonnaise using coconut oil, avocado oil, apple cider vinegar and egg yolks and then add it to your base…
I don’t normally use coconut oil to make mayonnaise because it does confer a very strong coconut flavor to the condiment, which doesn’t necessarily go good with everything. In this case, however, not only does it totally work, it’s a complete must! Plus, with all the health benefits that coconut oil has to offer, it would be a shame to leave it out!
Now throw the flesh of the avocados right into the mix…
Use the largest, ripest avocados you can get your hands on, but make sure that they are nice and green. Grey or brown avocados will confer a very unappetizing color to your finished ice cream.
Blend all these ingredients until completely smooth and perfectly combined.
Who, me? No, I didn’t lick that spoon!
Transfer this ice cream base to your ice cream maker and churn according to the manufacturer’s instructions. This shouldn’t take much longer than 5 to 7 minutes.
I know, my churner is getting a little rusty, but it still works great, so don’t go making fun of it alright? You may end up hurting its feelings and then it might very well decide to shut down on me. So no jinxing my kitchen tools, please!
Alright, so when your ice cream is almost set, throw in the chopped pistachios and then continue churning until the nuts are evenly distributed, about 30 seconds or so.
You can serve your ice cream immediately, but it will be more like a soft serve. If you like your ice cream a tad more on the hard side, transfer it to an airtight container and place it in the freezer for a couple of hours to firm up.
If you leave it in the freezer for an extended period, much like most homemade ice creams, it will become rock solid. You will need to take it out of the freezer and place it in the refrigerator for about 6-8 hours prior to serving. Yes, that’s 6 to 8 hours.
But don’t worry, thanks to the addition of gelatin, that frozen dessert is pretty stable and will not completely melt on you.
Oh, and if you felt you wanted your dessert to be a little bit more on the sweet side, know that a tiny drizzle of honey on top of this is absolutely delectable!
Avocado Pistachio & Matcha Ice Cream
- 1/2 cup coconut oil
- 1/2 cup avocado oil
- 2 tbsp apple cider vinegar
- 4 egg yolks
- 2 cups full fat coconut milk
- 2 tbsp grassfed gelatin
- 1 tbsp matcha green tea powder
- 1 tbsp pure vanilla extract (or make your own
- 1/2 tsp ground Ceylon cinnamon
- pinch Himalayan salt
- 2 large ripe hass avocado
- 1/2 cup raw shelled pistachios, chopped
- First, you need to make a mayonnaise. To do that, add the coconut oil, avocado oil, apple cider vinegar and egg yolks to a tall and narrow container that's barely wide enough to accommodate the head of your stick blender. Let that sit for a few seconds, just long enough for the egg yolks to settle comfortably at the bottom of the jar, underneath the oil.
- Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar, then push the power button and do not move the blender for a full 20 seconds. As the oil starts to emulsify, start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated. You should now be staring at a beautiful, creamy mayonnaise. Set it aside.
- Add the coconut milk, gelatin, matcha powder, vanilla, cinnamon and salt to a large container, preferably one with a pouring spout. Blend well with your immersion blender, until completely smooth.
- Add the reserved mayonnaise and the flesh of the avocados then blend again until smooth and perfectly combined.
- Transfer this mixture to your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is almost set, throw in the chopped pistachios and continue churning until the nuts are evenly distributed.
- You can serve this ice cream immediately as a soft serve or transfer it to an airtight container and place it in the freezer for a couple of hours to firm up. If you leave it in the freezer for longer than that, it will become rock solid, so you will need to take it out of the freezer and place it in the refrigerator for 6-8 hours prior to serving.