This is a recipe for matcha nice-cream. Not exactly as good as the green tea ice cream in Zuma or Nobu, but it is dairy free which is the purpose of this post. N.B. Beware the sugar content of dairy free ice creams. I am still loving the Sugar Smart app, and last night was astounded by this: Haagen-Dazs vanilla – 64g sugar (16 sugar cubes) vs The Coconut Collaborative dairy free Raspberry Snowconut – 110g sugar (27.5 sugar cubes). So again, back to the same lesson as in gluten free. If you aren’t intolerant, be careful with replacement products.
- 3 ripe bananas
- 1/3 cup cold coconut milk
- 1 tsp vanilla extract
- 1 tbs matcha green tea powder
- 1 tbs baobab (not essential)
Slice bananas and freeze them overnight.
Place frozen sliced banana in a food processor and blend on high until smooth while gradually adding coconut milk.
Add the vanilla, baobab and green tea powder and blend until you get a creamy consistency.
Scoop into a freezer safe container and let it set for about an hour.