Makes two portions
Matcha Coconut Ice Cream
Ingredients
3 heaped tbsps Absolute Matcha Green Tea Powder
1 coconut (water and coconut meat)
2 ripe bananas
1 cup date paste (12 dates + 300ml water, blended)
2 tbsp coconut butter (melted)
⅓ tsp pure vanilla extract
Method
1. Blend all the ingredients in the blender until the mixture is smooth. Taste for desirable sweetness.2. Pour the mixture into a glass dish with an air tight lid and place in the freezer for 8-10 hours.
3. Leave out of the freezer for at least 10-15 minutes before serving so its soft enough to scoop into a dish.
4. Serve with cocoa nibs, maple syrup, toasted nuts or fruit.
Recipe courtesy of BLOOM Tea
Stockist: Holland and Barrett, RRP £16.99.