It wasn’t until last year during book recipe testing that I became a matcha convert but since then, I’ve been adding it to everything, from granola to raw brownies and now this super simple and moreish banana ice cream! With another bank holiday around the corner and the most amazing weather in London, it seemed about time that I shared this recipe with you. It’s perfect for breakfast with my vanilla granola and berries or for dessert with chocolate sauce and chunks!
- 3 ripe bananas
- 3 or 4 tsp matcha powder
- 2 tablespoons hard coconut milk from a tin
- optional: 1 or 2 tablespoons desiccated coconut
- 50g cacao butter
- 30g coconut oil
- 30g cacao powder
- 3 tablespoons (60g) coconut milk - the harder bit from the top of a can
- 1/2 teaspoon vanilla powder
- 4 tablespoons maple syrup
- pinch of salt
Start by chopping the bananas and placing them into the freezer for 3 hours to set.
After about 2 and a half hours, add the cacao butter and coconut oil to a pan over a really low heat and stir until they have melted. Add in the other chocolate ingredients and mix until you have a smooth and glossy chocolate. Set aside until it has cooled a little.
Once the bananas are frozen, add them to the food processor with the matcha, coconut milk and desiccated coconut if you’re using and blend, scraping the sides down occasionally until you have a smooth creamy ice cream.
You can either serve it as it is or create scoops with an ice cream scoop and return to the freezer to set.
Add whatever toppings you fancy and enjoy!!!
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