Eternal Bliss: A Paleo Japanese Frozen Treat

Allergens

Nuts (almonds, cashews), Avocado

Ingredients

• 1. 2 cups unsweetened almond milk 2. 1/4 cup pure maple syrup 3. 1/4 teaspoon sea salt 4. 1 1/2 tablespoons matcha green tea powder 5. 1 cup raw cashews, soaked and drained 6. 2 ripe avocados 7. 1/2 cup coconut cream 8. 1/3 cup honey 9. 1 teaspoon vanilla extract 10. 1 cup almond flour 11. 1/4 cup melted coconut oil 12. 1/2 cup finely chopped toasted hazelnuts

Instructions

1. In a saucepan, combine almond milk, maple syrup, and salt. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and whisk in matcha green tea powder until fully incorporated and smooth. Let the mixture cool to room temperature.
2. In a high speed blender, blend soaked cashews, avocados, coconut cream, honey, and vanilla extract until creamy and smooth. Add the matcha almond milk mixture and blend again until well combined. Chill the mixture in the refrigerator for at least 2 hours or overnight.
3. For the cashew crumble, mix together almond flour, melted coconut oil, and toasted hazelnuts. Spread the mixture onto a lined baking sheet and bake at 350°F (175°C) for 10 12 minutes, or until golden brown. Let it cool completely.
4. Churn the ice cream base in an ice cream maker according to the manufacturer's instructions. Fold in half of the cashew crumble and swirl in the remaining crumble for a dramatic effect.
5. Transfer the churned ice cream to a lidded container and freeze until firm, at least 4 hours or overnight.
6. To serve, use an ice cream scoop to create perfect spheres of the ice cream and place them on a plate.

Chef’s Insight

This frozen treat is a celebration of nature's bounty - from the earthy cashews to the sweet avocados and vibrant green tea. Enjoy every bite as if you were immersed in a tranquil Japanese garden.

Notes

This recipe is perfect for those following a Paleo diet or seeking a dairy-free alternative to traditional ice cream.