Vanilla Bean Matcha, Avocado & Banana Ice Cream Pops
Creamy, naturally sweetened ice cream pops made with OHAYŌ Vanilla bean matcha, ripe avocado, and banana, dipped in white chocolate. A no-churn treat that's as nourishing as it is indulgent.
Servings: 6
Ingredients
1 ripe avocado
2 ripe bananas
2 teaspoons OHAYŌ Vanilla Bean Matcha
0.5 cups coconut cream
3 tablespoons honey or maple syrup
1 teaspoons vanilla extract
0.5 fresh lemon, juiced
1 pinch pinch of sea salt
200 grams white chocolate, chopped
1 teaspoons coconut oil
Step: 1
Blend the base: In a blender or food processor, combine the 1 ripe avocado, 2 ripe bananas, 2 teaspoons OHAYŌ 0.5 cups vanilla bean matcha, 0.5 cups coconut cream, 3 tablespoons honey or maple syrup, 1 teaspoon vanilla extract, 0.5 fresh lemons, juiced, and 1 pinch of sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
Step: 2
Taste and adjust: Taste the mixture and adjust sweetness if needed. The matcha flavour will mellow slightly once frozen, so it's okay if it tastes slightly strong now.
Step: 3
Fill the molds: Pour the mixture evenly into 6 ice pop molds, leaving a little room at the top. Tap the molds gently on the counter to remove air bubbles, then insert sticks.
Step: 4
Freeze: Freeze the pops until completely solid.
Step: 5
Melt the white chocolate: Melt the 200 grams of white chocolate, chopped, and 1 teaspoon of coconut oil together in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth and glossy.
Step: 6
Unmold the pops: Run the molds briefly under warm water to loosen, then carefully pull out each pop.
Step: 7
Dip and set: Dip each frozen pop into the melted white chocolate, twirling to coat. Let any excess drip off, then place on a parchment-lined tray.
Step: 8
Final freeze: Return the dipped pops to the freezer for a few minutes to set the chocolate shell completely before serving.
Notes
For extra texture, sprinkle crushed pistachios or a pinch of extra OHAYŌ Vanilla Bean Matcha over the chocolate shell before it sets. Store leftover pops in an airtight container in the freezer for up to 2 weeks.