Green Tea, Peach, and Avocado Soft Serve
July 23, 2013

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On Saturday night, I made a batch of banana soft serve for friends. I watched as their eyes widened in amazement as a few cups of brown, frosty banana chunks turned into a pale yellow, super creamy bowl of deliciousness. I listened to them “ooooh” and “aaaah” as they took their first bite of the sweet, refreshing dessert. And of course, to their repeated exclamations of “you’re sure that’s only banana?” I responded, “yes. Yes, it is.”

Banana soft serve is my number one summer dessert. I’ve written about it here (the original post), here (variations), and here (a new version with matcha green tea powder). Every single time I write about it, someone asks me if I have a version one can make without bananas. Until now, I haven’t quite known what to say. This week, I got to experimenting with a banana-less soft serve, and I think I have a good start–this creamy, subtle peach, green tea, and avocado soft serve.

OK, I’ll be honest. This isn’t quite as perfect a replication of soft serve texture as the banana version. But it’s not bad–not bad at all–thanks to the creamy avocado. I’d say it’s someplace in between an ice cream and a thick, fluffy smoothie.

I love the way peach and green tea work together here; that was inspired by one of my favorite summertime iced teas. This ice cream is only subtly sweet, so if you like things on the sweeter side, I’d say you should definitely add the maple syrup that’s offered in the recipe. But if you’re looking for something refreshing with just a hint of sweetness, I think you’ll love this. Banana soft serve is quite sweet indeed, so this is a very nice contrast!

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Green Tea Peach and Avocado Soft Serve

Author -

Ingredients

  • 2 heaping cups frozen peaches
  • 1 small avocado pitted and flesh scooped out
  • 3/4 cup almond milk
  • 1/2 teaspoon matcha green tea powder
  • 1 to 2 tablespoons maple syrup optional

Instructions

  • Use a blender or food processor to blend all ingredients till smooth. You may need to move things around in the processor a bit, or to use a tamp attachment with your blender. Add more almond milk as needed.
  • Makes 2 generous or 4 small servings.

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For me, the Vitamix worked better than the food processor for this recipe, but you can definitely go either way. My next project is going to be a mango version — yum!

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If you’re digging this recipe or my matcha banana soft serve, check out my blueberry ginger ice cream from last summer–it was a big hit, and is still one of my top favorites, ever.

I’ll be back here with a special product review tomorrow (accompanied by a classic vegan lunchtime recipe). Till soon,

xo

Categories: Raw

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    24 Comments
  1. This is such a unique combo Gena. Sounds delish! I’ve got a box of local peaches ripening at this very moment so I’ll have to give this a try. The mango version sounds yummy too!!

  2. Great idea! I make “soft serve” often with just pumpkin puree, almond milk, and a little stevia. I mix and freeze the pumpkin/almond milk for a few hours, then blend it in a blender when its frozen and it turns out very ice-cream like!

  3. I’m so excited about this! I have the most bizarre allergy to bananas 🙁 and have been tortured by all the delicious banana-based soft serve and smoothie recipes. I’m very excited for this! Thanks 🙂

  4. This is such an interesting flavor combination, Gena! Thanks for sharing. One of my favorite ways to do soft serve is to blend a ripe, unfrozen banana with frozen fruit of any kind. I’ve done mixed berries, mango and pineapple, cherries, and peaches, and every variation always hits the spot.

  5. How about using the avocado frozen to get a thicker, creamier texture?
    It freezers well, and has a more neutral taste that way.
    E

  6. This looks like pea baby food, but it sounds delicious! Haha. A mango version sounds great too. I used to use frozen mango in all my green smoothies. (Used to, because I actually haven’t made one in forever! Or soft serve! Boo!)

  7. Gena – this looks great!!

    Another banana-free version that is delicious and super-smooth, is to freeze really ripe Mango chunks. And blend like you would the banana, with a touch of coconut milk … amazing! (if you like mangos 🙂

  8. Gena, this is a beautiful recipe! I adore matcha, thanks to Kathy from HHL!:) I also love avocado based ice creams:) Peaches are one of the most staple crops here in SC, so this recipe is a must-make for me before summer ends. Thanks for the great recipe! 🙂