Avocado and wasabi ice cream is a surprising combination, perfect for a unique appetizer. The avocado provides a creamy sweetness, while the wasabi adds a touch of spice, creating a balance between smoothness and intensity. It's an ideal choice to accompany sushi, seafood, or even in a small portion with crackers.
Ingredients :
- 2 large, ripe avocados (for a creamy texture)
- 100 ml of milk
- 1 teaspoon of wasabi paste (adjust according to your taste and desired intensity)
- 1 tablespoon of agave syrup (to balance the flavors)
- A pinch of salt
Preparation :
- Prepare the avocado-wasabi base.
In a blender, combine the avocado, coconut milk, cream, agave syrup, and wasabi. Taste the mixture to adjust the wasabi intensity—some wasabi pastes are stronger than others. You want a subtle note, without the wasabi overpowering everything. - Pour into the Ninja Creami container.
Transfer the mixture into the Ninja Creami container, being careful not to exceed the MAX FILL . Place the container in the freezer for 24 hours for the perfect texture. - Churn using the Ice Cream program.
The next day, insert the container into the Ninja Creami and start the "Ice Cream" . In just a few minutes, you'll have creamy ice cream with a pleasantly surprising hint of wasabi. - Respin Tip:
If the texture is a little firm, use the Respin to soften the consistency. Add a splash of coconut milk (about 30 ml) if needed to adjust the texture.
My Personal Tip:
Try this ice cream with sushi or even grilled shrimp! The creamy, smooth avocado pairs perfectly with salty, briny flavors, and the wasabi adds just the right amount of spice. For an even more sophisticated touch, sprinkle with black sesame seeds or drizzle with soy sauce when serving. It's a small detail that makes all the difference!
And there you have it, your avocado wasabi ice cream is ready! It's a bold and creamy ice cream, perfect for an appetizer or a surprising starter. Enjoy!
