Meera Sodha's vegan recipe for avocado and matcha ice-cream | The New Vegan

Avocado is buttery enough that, paired with rich condensed coconut milk, it makes a beautiful, dairy-free ice-cream. Sprinkle with matcha powder and enjoy!

In India, the name for avocado is ‘butter fruit’, and for good reason: it whips up to a cream so luxurious that today’s recipe nearly wrote itself. I say nearly, because you can’t just replace the eggs like for like with avocado and end up with a creamy, soft scoop.

‘Vegan ice-cream needs more protein,’ Joe Donnelly at Poco Gelato in Leigh-on-Sea, Essex, tells me, while vegan ice-cream pioneer Natalie Slack at Black Milq in London says to aim for ‘a good balance between fats, solids and sugar’.

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