Name: 2 Minute Matcha Ice Cream with Baklava Sprinkles
Total time: 2 min
Yield: 4-6 servings
Ingredients: 5 large Frozen Ripe Bananas; 1 tbs Matcha Green Tea Powder (MIxed with 1 to 2 tbs hot boiling water); 2 tbs Maple Syrup; 200 ml Plant Milk (you could also use apple juice or coconut water); 1 tsp Vanilla Extract; 1/4 cup Almonds (or pistachios); 2 tbs Pecans (or walnuts); 1 tsp Cinnamon, ground; 2 tbs Coconut Sugar (or Cane Juice Sugar)

2 Minute Matcha Ice Cream with Baklava Sprinkles

If you are looking for a low fat vegan ice cream recipe that tastes great and will wow your taste buds, then this is it.

Made from a frozen banana base, this creamy dessert is healthy and heart friendly… and best of all, tastes amazing 🙂

This 100% plant based based matcha ice cream is full of antioxidants and only takes minutes to make. Enjoy!

2 Minute Matcha Ice Cream with Baklava Sprinkles

Servings	Prep Time
4-6servings	2minutes

Servings	Prep Time
4-6servings	2minutes

Ingredients

Matcha Ice Cream
5 large Frozen Ripe Bananas
1 tbs Matcha Green Tea Powder MIxed with 1 to 2 tbs hot boiling water
2 tbs Maple Syrup
200 ml Plant Milk you could also use apple juice or coconut water
1 tsp Vanilla Extract
Baklava Sprinkles
1/4 cup Almonds (or pistachios)
2 tbs Pecans (or walnuts)
1 tsp Cinnamon, ground
2 tbs Coconut Sugar (or Cane Juice Sugar)

Servings: servings Units:

Instructions

Start by making your Baklava Sprinkles. Place all of the baklava sprinkles ingredients into a coffee grinder or small blender and pulse up until well combined. You could also chop the nuts by hand and mix through for a more course texture. Set aside.
Mix the matcha tea powder with a little bit of hot boiled water so you get a nice green slurry.
Add all of the Matcha Ice Cream ingredients into a food processor and pulse a few time to get the mixture started. Process for 10 seconds or so and check on the texture. You want everything well combined but still firm.
Serve the ice cream out and top with some maple syrup and the baklava sprinkles - YUM!

Recipe Notes

If you process it too much and it becomes too runny, just put the mixture into a freezer safe container and place in freezer for a while to firm up.

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By Anja|2015-07-29T06:01:29+10:00June 3rd, 2015|Recipe, Videos|5 Comments

About the Author: Anja

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

5 Comments

linda June 3, 2015 at 6:10 pm - Reply

That looks delicious. Can you recommend a good food processor. And also a blender.Thank you, Linda
- Anja June 9, 2015 at 3:43 am - Reply
  
  Thank you 🙂 Here are a few links for food processors and blenders that I like. Breville Food Processor: http://amzn.to/1FFYqpp | Tribest Personal Blender: http://amzn.to/1JALDe0 | I also use the Sunbeam Cafe Series Blender which is only available in Australia as far as I know. However, if you want a strong blender, a vitamix is excellent: http://amzn.to/1T8itG2
  - Louise March 11, 2018 at 10:40 am - Reply
    
    Thank you , I will try the ice cream !LOL! I love icecrem !
Patience September 22, 2015 at 6:15 am - Reply

“200 ml” plant milk would work out to be about how much in ‘cups’…?
- Anja September 24, 2015 at 11:44 am - Reply
  
  An Australian cup is 250ml. So less than 1 cup.

2 Minute Matcha Ice Cream with Baklava Sprinkles