Easy matcha latte nice cream
I remember the first time I tasted matcha. I drank it in a blended iced beverage from a chain coffee shop the same colour as the tea. I fell in love with it! If you're unfamiliar with matcha, it's an antioxidant-rich green tea powder that's been around for centuries. The Organic Traditions Matcha Latte Mix used in this recipe contains 1 billion probiotics per serving, pretty much transforming it into an antioxidant and probiotic powerhouse. This mix is ready to drink, it's made with vanilla and coconut milk powder, so you can just add water and go! Obviously that's the way I'll use it more often, but I really wanted to use it in a recipe like this just to showcase the versatility. To enhance the rich, green hue, I added a teaspoon of spirulina to reinforce the beautiful green that matcha is known for. If you've never made nice cream, it's just frozen bananas, blended, until they become thick like soft serve ice cream. Strangely, once they're freezing cold and the texture changes, I find it almost indistinguishable from other frozen non-dairy ice creams, especially when you add yummy flavours like matcha! Major thanks to Organic Traditions and Vista Magazine Canada for partnering with me on this recipe!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Ready in 5 minutes
4 bananas, sliced into 1-inch chunks, frozen
3-4 tablespoons Organic Traditions Matcha Latte Mix
1 tablespoon coconut butter
1 teaspoon spirulina powder
2 tablespoons unsweetened shredded coconut
Add frozen bananas, coconut butter, and spirulina to a food processor or high speed blender. Sift in Organic Traditions Matcha Latte Mix. Pulse to combine, and then graduate to high speed until very smooth
Eat immediately, or, to create the scoops like I did in the photo, freeze nice cream in a shallow container for 30 minutes-1 hour. Then, scoop and serve. Top with shredded coconut to garnish.
Technically, if you're eating this straight out of the food processor or blender, you don't need to add the coconut butter. The texture from the coconut butter just makes it easier to scoop the scoops of ice cream after freezing, without it, the bananas are too hard to scoop. So, you can omit the coconut butter it if you choose!
You can also omit the spirulina, it's just there for some extra green.
This product was a gift from Organic Traditions and Vista Magazine Canada, but all opinions are my own!