My all time favourite ice cream flavour is matcha, and I hadn’t found it locally for a long while, so I decided to make “3-Ingredient Paleo Matcha Ice Cream” from What Great Grandma Ate. I added some maple syrup to enrich the flavour. This simple recipe makes a creamy, delicious vegan ice cream that is enhanced by a hint of maple syrup.
Matcha Banana Ice Cream
Course: DessertCuisine: veganDifficulty: EasyServings
2
servingsPrep time
6
hoursCooking time
5
minutesTotal time
6
hours5
minutesThis simple recipe makes a creamy, delicious vegan ice cream that is enhanced by a hint of maple syrup.
Ingredients
3 ripe bananas
¼ cup coconut cream
1 tbsp matcha powder
1 tbsp maple syrup
Directions
- Peel and cut bananas into small pieces. Freeze in a suitable container for 6 hours.
- Whisk matcha powder, maple syrup and coconut cream until thoroughly creamy. Chill for at least 2 hours in the refrigerator.
- Place bananas and the matcha-maple-coconut mixture in a blender and blend until smooth.
- Serve or store in a freezer.
Notes
- I have a standard, simple blender, so I found that I needed to cut the bananas much smaller than the original recipe called for. If your blender is stronger or freezer less cold you might be able to cut the pieces bigger before freezing.
2 comments on “Matcha Banana Ice Cream”
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