Vegan Matcha Ice Cream
Yummy vegan matcha ice cream you can make without an ice cream machine.
- 3 bananas ripe, medium-sized
- 4 tbsp maple syrup
- 1 tbsp matcha powder
- 2 tsp vanilla extract
- 1 tbsp almond milk
- 1 tsp light muscovado sugar
- 1 tsp dark muscovado sugar
- Toppings: chopped hazelnuts, cocoa nibs, shredded coconut
Cut ripe bananas into slices and freeze.
Add all the ingredients (except toppings) to a blender.
Blend all the ingredients in a high-speed blender until completely smooth.
Pour the mixture into a wide, low container and place in a freezer.
To ensure the mixture freezes equally, stir every 1-2 hours.
The preparation time will depend on your freezer and freezer settings. It might take anywhere between 6-8 hours.
Alternatively, leave in freezer overnight.
Take out of the freezer before serving and let melt slightly until desired consistency.
Calories: 158kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 362mg | Fiber: 2g | Sugar: 25g | Vitamin A: 244IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg