Ok, don’t shoot me if you’re from the ice cream police. Technically this isn’t ice cream as this recipe doesn’t include any cream but relies on rich creamy yoghurt (in Sweden you can buy ‘Russian’ yoghurt which contains 17% fat). If you’re like me and have a tin of matcha powder in the back of your cupboard and you’re not sure what to do with it bar make endless cups of matcha lattes then this is a tasty alternative. Cream or no cream it’s a great frozen dessert that uses up those brown bananas that have seen better days. The avocado gives the frozen dessert an extra richness which is sometimes is lacking in frozen desserts.
Speedy matcha banana ice cream
2 Ripe avocado
4 (roughly 280g peeled) large Frozen Bananas
300g Full fat Greek yoghurt
1 heaped tbsp Matcha powder plus a little extra for garnish
pinch of salt
2-4 tbsp maple syrup (optional)
Blend all the ingredients bar the maple syrup together until smooth. Taste and add the maple syrup if desired. You can either serve immediately for a softer server style ice cream. Or pour into a container and freeze for an hour (or more depending on your freezer) to be able to scoop (if you freeze for any longer you’ll have to let it thaw slightly to make it easier to scoop). To serve: sprinkle on a little matcha powder.