Green tea nice cream is one of my favorite things to make. Banana ice cream or nice cream is a healthy alternative to the classic cold dessert typically made from cows milk. Personally, I make this any time of year (yes even in the fall and winter) because it’s just that good!
There are a few things to note before you get started. During my creation process, I discovered a number of factors that help produce the best results.
Make sure to freeze the bananas whole, then slice before blending. If you freeze precut slices of banana overnight they will be rock hard. If you do happen to use frozen banana slices let them sit out for a few minutes before blending. This keeps the blended bananas smooth and creamy, hopefully, without having to scrape down the sides periodically.
Also, take note to chill your can of full-fat coconut milk in the fridge. This allows the mixture to separate the liquid and the solid. Once chilled overnight, you can effectively scoop out the cream from the can.
After blending all the ingredients, freeze the mixture for at least 2 hours before serving for that perfectly scooped ice cream. It could take longer for the entire mixture to be fully frozen, depending on the strength of your freezer.
Enjoy your green tea ice cream in a bowl or on a cone!
INGREDIENTS (2 servings):
- 2 frozen bananas
- 1/4 cup full-fat coconut milk cream
- 2 tbsp matcha green tea powder
- 1 tbsp maple syrup
DIRECTIONS:
- Blend all ingredients until smooth
- Place mixture in a container of choice
- Eat immediately as soft serve or freeze for 2+ hours for a firmer ice cream to scoop into cones. (I like an in-between state, so I let it thaw before scooping)
- Serve and enjoy!
Yum! Love this post as well!! Good job