Avocado, Coconut and Green Tea Ice Cream

Ingredients:

• 1 & 1/3 cups Coconut water
• 1 & 1/4 cups Unrefined sugar
• 2 tsp Green tea powder (matcha)
• 3 Med ripe avocados
• 1/4 cup Lime juice
• 400 mL Canned coconut cream
• 1/2 Small fresh coconut
• 2 tbsps Raw cashews, halved
• 1 tbsp Lime rind

Method:

1. Stir coconut water and sugar in a small saucepan over low hear for 2 mins or until sugar dissolves. Remove pan from heat; reserve 3/4 cup of the syrup. Add green tea powder to remaining syrup; stir until dissolved. Cool for 10 mins.
2. Place avocado and lime juice in a food processor; process until smooth. Pour into a medium metal bowl. Cover with plastic wrap; freeze for 4 hours or until almost frozen.
3. Remove mixture from freezer. Coarsely chop mixture; place in a large processor, process until smooth. Return to metal bowl. Cover; freeze for 4 hours or until almost frozen.
4. Remove mixture from freezer. Coarsely chop mixture; place in a large food processor, process until smooth. Return to metal bowl. Cover, freeze for 2 hours. Repeat process one more time.
5. Lightly grease a loaf pan with oil, line pan with plastic wrap. Pour mixture into pan. Cover, freeze overnight.
6. Meanwhile, preheat oven to 150 °C. Place a wire rack on an oven tray. Carefully remove flesh from coconut shell. Using a vegetable peeler, slice into strips. Place onto tray with cashews; bake for 10 minutes or until golden. Cool completely. Store in an airtight container until required.
7. Remove avocado icecream from freezer 10 minutes before serving. Turn out onto plate. Top with roasted cashews and cashews. Drizzle with reserved syrup and lime rind.

Recipe sourced from Real Food by The Australian Women’s Weekly