Ready for the simplest summer treat recipe? Matcha is full of antioxidants and is such a simple and vibrant addition to your latte repertoire. But it can also be used to spice up baked goods, energy balls, smoothies and in this case make vegan ice cream.
If you have visited Pinterest in the last year, you already know about banana nice cream and how simple it is to whip up at home. There are endless possibilities peanut butter, honey, cocoa powder or chopped nuts. In this recipe we combine slices of frozen bananas with our Matcha Coconut Blend to create a refreshing summer treat.
This ice cream isn't too sweet, is bright green and is an elegant twist on a new age classic. The recipe is very forgiving and we just eyeball the measurements. Serve it up in a cone, as a sundae, or with a mountain of fresh berries and enjoy.
Add 2-3 cups of frozen bananas slices to a food processor. It is important to slice the bananas before freezing otherwise it can be very hard to remove the peel. Give the banana slices at least 3 hours undisturbed to freeze. Add two teaspoons of our Coconut Matcha blend to the processor and whiz!
You can add a touch of almond milk or coconut cream for a creamier texture. You should eat right away (how could you resist), or store in a air tight container and put back in the freezer for another hour. Now you can make perfect scoops!