Makes two portions

Matcha Coconut Ice Cream

Matcha Coconut Ice Cream


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


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. 

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