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Dairy Free 

Matcha 

Yogurt 

 

INGREDIENTS

  • 1 large, ripe Haas avocado

  • 
1 tablespoon lime juice

  • 
Pinch of sea salt

  • 
2 teaspoons matcha

  • 
1 teaspoon ground ginger

  • 
1½ cups whole milk or light coconut milk

  • 
1½ cups heavy cream or full-fat coconut milk

  • 
1/4 cup honey

  • ¼ cup plus 2 tablespoons raw sugar or coconut sugar

  • 
2 teaspoons vanilla extract

INSTRUCTIONS

  1. Combine all the ingredients in a blender and process until very smooth. Refrigerate until completely chilled, at least 3 hours or overnight.

  2. Freeze in an ice cream maker according to the manufacturer's instructions (I have this Cuisinart ice cream maker and love it). Serve right away soft-serve style, or transfer to a container and freeze for at least 2 hours for scoopable ice cream.

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