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Matcha Green Tea Nice Cream Recipe
Yes, you can make this matcha green tea nice cream without an ice cream maker because you don't need to churn it! Plus, it's vegan, gluten-free and paleo-friendly for a treat to satisfy nearly any taste buds.
INGREDIENTS½ cup unsweetened plant-based milk 1 cup baby spinach 1 cup Navitas Organics Cashew Nuts ¼ cup dates, pitted and chopped 1 Tbsp. Navitas Organics Matcha Powder, plus more to taste 1 tsp. vanilla extract 4 cups frozen banana slices (not too ripe, see notes) |
DIRECTIONSAdd milk, spinach, cashews, dates, matcha powder and vanilla to your blender, and blast on high for 30 to 60 seconds until the ingredients are completely pulverized, and the mixture is smooth. Scrape down the sides of the blender container. Add the frozen bananas, secure the lid, remove the center lid cap and insert the tamper. Holding the tamper in place with a firm grip, process on high for 20-30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen. Scoop out and serve immediately like a frozen yogurt or chill in the freezer for about four hours to firm up for a harder sorbet consistency. Do not freeze for much longer or ice crystals will develop. Notes: Don’t freeze super ripe bananas or the banana flavor will be too assertive and overpower the matcha. Freeze bananas that have just become ripe for the most balanced flavor profile. Makes 4-10 servings
Submitted by Tess Masters | The Blender Girl |
Yes, you can make this matcha green tea nice cream without an ice cream maker because you don't need to churn it! Plus, it's vegan, gluten-free and paleo-friendly for a treat to satisfy nearly any taste buds.
Ingredients
- ½ cup unsweetened plant-based milk
- 1 cup baby spinach
1 cup cashew nuts
- ¼ cup dates, pitted and chopped
-
1 Tbsp. Navitas Organics Matcha Powder, plus more to taste
- 1 tsp. vanilla extract
- 4 cups frozen banana slices (not too ripe, see notes)
Directions
- Add milk, spinach, cashews, dates, matcha powder and vanilla to your blender, and blast on high for 30 to 60 seconds until the ingredients are completely pulverized, and the mixture is smooth.
- Scrape down the sides of the blender container. Add the frozen bananas, secure the lid, remove the center lid cap and insert the tamper.
- Holding the tamper in place with a firm grip, process on high for 20-30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
- Scoop out and serve immediately like a frozen yogurt or chill in the freezer for about four hours to firm up for a harder sorbet consistency. Do not freeze for much longer or ice crystals will develop.
- Notes: Don’t freeze super ripe bananas or the banana flavor will be too assertive and overpower the matcha. Freeze bananas that have just become ripe for the most balanced flavor profile.