Tag Archives: green

Mock-jito Mock Ice Cream (Dairy-free and Vegan)

I love avocados! Avocados have a wide range of culinary uses, ranging from sweet desserts to savoury dishes. One of my favorite recipes with avocados is an avocado milkshake made with condensed milk. Sometimes I would play around with the consistency, and I would get something similar to an avocado ice cream. Yes, I know it’s a very decadent treat, so this time I opted for something relatively lighter…enter vegan mojito avocado ice cream sans the alcohol!

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Now, I don’t have an ice cream maker and I don’t drink, so this was the result.  Though Matchachoco does not prefer the taste of alcohol, on certain occasions and festivities, Matchachoco thinks it’s good to enjoy a drink to celebrate with everyone (secretly, she just wishes she is Italian). For the record, that’s a virgin mojito drink on the photo, because I like my drinks just like my olive oil…extra virgin.

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Lame jokes aside, I think avocados make a good vegan ice cream base because of its creamy texture. Technically it’s not really ice cream because there’s no cream in it, hence the “mock ice cream” name. I find it interesting that I couldn’t taste the avocado in this recipe, so it’s worth a try if you don’t like the taste of avocados. What’s also nice about this recipe is that you don’t need an ice cream maker. The recipe is similar to making smoothies, but you get a very thick smoothie.

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The result is a refreshing mock mojito flavour using a mock ice cream base. Enjoy!

– Ricelessasian

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Mock-jito Mock Ice Cream (makes about 1 1/4 cup)

Ingredients

2 small avocados
¼ cup sweetened soy milk + ½ cup sweetened soy milk for blending (or milk, if not dairy-free or vegan)
10 mint leaves, chopped
2-3 tbsp. lime juice (depends how sour you want it to be)
1 tsp. lime zest
2-3 tbsp. sugar

Directions

  1. In a food processor, blend avocados, lime juice, lime zest, mint, sugar, and ¼ cup of soy milk.
  2. Pour mixture in an ice cube tray and freeze for a couple of hours.
  3. Once frozen, blend the frozen avocado cubes in the food processor, gradually adding the remaining ½ cup soy milk until you reached your desired consistency. Add more soy milk if needed. If the ice cream is too runny, place ice cream in the freezer for a few minutes then stir the ice cream with a spoon.

Some notes about the recipe:

  • This ‘ice cream’ hardens when you freeze it again.
  • You might have to add more sugar if you’re not using sweetened soy milk. Do note that the blended avocado mixture will become less sweet and less sour after it is frozen.
  • You can also use agave nectar to sweeten it instead of sugar. Agave nectar is sweeter than sugar, so don’t put the same amount of agave nectar as much as the amount of sugar used in the recipe.
  • I personally prefer using milk over soy milk for this recipe because it tastes creamier with milk.

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Matcha and Black Sesame Cups

“It’s not easy being green.”

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This was supposed to be a Saint Patrick’s Day recipe, but I guess this is a little bit overdue for that now. The idea of featuring a green coloured dessert in UCL for Saint Patrick’s Day struck my mind this weekend, but the idea of making matcha and black sesame cups was a very last minute thought. I was initially planning on making a green tea white chocolate bark with black sesame seeds to keep things simple, but for some reason, the plan just evolved into an Asian version of Reese’s peanut butter cups.

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After all, I might as well go all out with the ideas when I have ridiculously insane amount of white chocolate! Don’t even ask…

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I know matcha is often paired with red bean when it comes to desserts, but I don’t like really like red bean.  If you ask me, I think the real pairing should be matcha and black sesame. They’re a matcha made in heaven, okay? (just like me and you)

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Anyways, after repeatedly testing the recipe (the first few attempts turned out too sweet for my liking) and obsessively taking photos of the matcha and black sesame cups, I now present you the recipe.

– Ricelessasian

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Matcha and Black Sesame Cups (makes about 12 mini cups)

Ingredients

For the matcha chocolate:
150 g white chocolate or white candy melting wafers
1-1.5 tbsp. matcha powder (depending on your taste)

For the black sesame filling:
5 tbsp. black sesame powder
1 tbsp. agave nectar
1 tbsp. water

Garnish:
Roasted black sesame seeds

Directions

  1. Prepare a mini cupcake pan lined with cupcake liners.
  2. In a small bowl, combine black sesame seeds, agave nectar, and water.
  3. Melt white chocolate or candy melting wafers using a double boiler or by microwaving white chocolate or candy melting wafers in 30 second intervals, stirring gently in between. Mix the matcha powder with the melted white chocolate or candy melting wafers.
  4. Mold black sesame filling into small flat circles. Using two small spoons, pour a thin layer of the matcha chocolate into the cupcake liners. Top this layer with the molded black sesame filling and slightly press it against the matcha chocolate. Layer the top of the black sesame filling with a thin layer of matcha chocolate.  Do not fill the whole cupcake liner; only fill it halfway. Tap cupcake pan on a flat surface to flatten the top of the matcha and black sesame cups. Garnish with roasted black sesame seeds.
  5. Refrigerate and serve when the matcha and black sesame cups have hardened.

NOTE: Depending on the type of chocolate you use, you might need to temper it.

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