for 4 portions

Matcha ice cream

1 ½ tbsp	Kitchen matcha
3 tbsp	water, warm
2	avocado, in pieces
120 g	icing sugar
2 ½ dl	coconut milk

Sesame coating

2 tbsp	black sesame seeds, toasted
1 tbsp	coconut palm sugar

How it's done

Matcha ice cream

Mix the matcha well with the water, purée the matcha water with all ingredients up to and including the coconut milk, cover and freeze for approx. 4 hours. Transfer the ice cream to the fridge for approx. 15 mins. prior to serving. Scoop ice cream into balls, place on a plate covered with cling film.

Sesame coating

Place sesame seeds and sugar onto a flat plate, mix well. Rapidly coat the ice cream scoops. Serve immediately.

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