Wasabi avocado 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 creaminess and intensity. It's an ideal choice for serving with sushi, seafood, or even as 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 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 intensity of the wasabi—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, making sure not to exceed the MAX FILL . Place the container in the freezer for 24 hours for the perfect texture. - Turbine with the Ice Cream program
The next day, insert the container into the Ninja Creami and start the "Ice Cream" . In a few minutes, you will have creamy ice cream, with that little bit of wasabi spice that is a pleasant surprise. - 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 necessary to adjust the texture.
My Personal Tip:
Try this ice cream with sushi or even grilled shrimp! The creamy, sweet avocado pairs perfectly with salty, salty flavors, and the wasabi adds just the right amount of character. For an even more sophisticated effect, add a few black sesame seeds or a drizzle of soy sauce when serving. It's a little touch 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 a surprising appetizer or starter. Enjoy!
