Directions
Today we want to offer you a delicious recipe to prepare homemade vegan matcha ice cream without an ice cream maker and gluten-free.
That’s right: we will make completely vegan gelato without milk or cream.
And do you know what the trick is to make vegan ice cream without animal proteins?
Very simple, four fruits manage to give creaminess and softness to the ice cream: avocado, coconut, bananas, and almond cream.
With these three ingredients, we will be able to make excellent ice cream.
All that remains is to add a little sugar which can also be agave syrup, a few tablespoons of matcha, and that’s it. If you don’t like almond cream, you can also use only coconut cream and eliminate the almonds. However, the bitter and aromatic aftertaste given by the almonds is fabulous and deserves a try.
However, this does not mean that you can eat kilos of this delicious vegan ice cream because, although it is much lighter and healthier than an ice cream full of cream, the sugars are there. Indeed, in a much lower dose than the terrible industrial ice creams full of poor quality glucose and palm oil, moderation with dessert is always recommendable.
Ingredients and doses for making homemade matcha vegan ice cream
20 servings
- 400 grams of avocado
- 400 grams of frozen bananas
- 50 grams of agave syrup
- 50 grams of coconut cream
- 50 grams of almond butter
- 45 grams of matcha powder
How to make homemade matcha vegan ice cream
The only device you need is a high-powered blender, do not use a fragile one since bananas must be frozen and the dough for this ice cream is quite thick: you need power!
Freeze the bananas, leave them in the refrigerator for at least 3 hours after peeling, and cut them into small pieces.
Peel the avocado, cut it into small pieces, and put it in the blender. Add the bananas, the coconut cream, the almond butter, and finally, the matcha tea powder dissolved in a bit of water.
Blend until you get a creamy consistency, being careful to remove any lumps. When the cream is ready, put it in the freezer. Let it sit for 8 hours, and then it’s ready.
There is only one drawback: consistency. When you take the ice cream out of the freezer, it will be hard or somewhat rocky. The consistency is not immediately ready, so take the amount you need, cut it into smaller pieces and blend them quickly to make it creamy again. It’s a small sacrifice to make, but if you consider the goodness of this vegan and gluten-free ice cream and the fact that it’s enormously healthier than anything you can find on the market, it’s willing to tolerate it.
Due to the aromatic nature of its ingredients, it is already very fragrant and rich ice cream, but obviously, feel free to flavor this ice cream with a drop of green Chartreuse liqueur or anise or hazelnuts. There are a thousand variations that you can prepare. Crumbled pistachios or melted extra dark chocolate are highly recommended for adding flavor and a bit of fantasy.
Which wine to pair with vegan homemade matcha ice cream?
Let’s go on the heavy and leave aside Moscato and delicate wines to focus on fortified wines and spirits such as Port wine, Madeira and Marsala.
