Matcha green tea is a wonderful addition to your kitchen – it has around ten times the antioxidant power of traditional green tea, and using the powdered form ensures that you are taking in the whole leaf and its nutrients rather than just the nutrients that escape into the boiled water as with normal teas. This means that matcha has even more health benefits – it boosts your metabolism, contains the amino acid L-Theanine to promote calm and is also rich in chlorophyll to help the body to rid itself of toxins and chemicals. I love its mild flavour and use it in everything from almond mylk lattes to smoothies, so it only made sense to try it in ice cream too! Here’s one of my favourite ways to use it:
3 large frozen bananas, peeled and chopped before freezing overnight
¼ cup almond mylk
1 heaped teaspoon matcha green tea powder
A sprig of fresh mint leaves (add more or less depending on your taste preferences)
Preparation time: Freeze bananas overnight, then 5 minutes to make
- Peel, chop and freeze the bananas overnight ready to make the ice cream the next day.
- Add all of the ingredients to a strong food processor and blitz until it is smooth and creamy. You may need to keep stopping the blender to scrape down the sides.
- Scoop into a bowl and top with your favourite things – on this one I like cacao nibs, shredded coconut and berries, but anything goes!