Recipe ReDux: Matcha Ice Cream
May 2014’s theme is…
Cooking with Tea: Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.
So I realize that this may not look the most appetizing, but I’d been lusting after green tea ice cream for ages. (This theme could not have come at a more appropriate time. :O ) Unfortunately, I happen to live in the middle of nowhere, and the closest Trader Joe’s is approximately 2.5 hours away. (Let’s not talk about how far away the closest extensive Asian market it, or I’ll just sink into a deeper depression.) As such, on my super-quick “vacation” back to California, my friends and I gathered to make matcha ice cream. The picture at the end of this post is probably going to convince you that I do not in fact have any friends, but…I swear they exist.
This recipe is super, super simple and highly versatile. Our particular version only called for 3 ingredients, but you can change it up by throwing in all sorts of variations (e.g. frozen berries, frozen mangoes, soy milk, almond milk, avocado…).
Matcha Ice Cream
-1 cup chopped + frozen bananas
-1 tsp matcha powder
-1/4 cup light coconut milk (you can use whatever kind of milk you prefer)
1) Blend in blender.
2) (As my friend puts it…) BAM. YOU HAVE DELICIOUSNESS.
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Posted on May 22, 2014, in Food and tagged 5 ingredients + under, blog hop, healthy desserts, healthy recipes, quick recipes, recipes, supah speshal awsum, The Recipe ReDux. Bookmark the permalink. 7 Comments.