Ingredients
Directions
Add the banana, coconut cream (if using, see Chef’s Notes), and matcha tea powder to a blender or food processor. Blend until smooth and creamy.
Transfer to a freezer-safe container. Stir in the pistachios.
Freeze for 1–2 hours, stirring every 20 minutes for the first hour.
To serve, bring to room temperature until it’s soft enough to divide into bowls. Top with more pistachios, if desired.
Chef’s Notes
Substitutions
If you’re sensitive to caffeine, substitute moringa powder or acai powder for matcha powder.
Low Saturated-Fat Version
If you’re watching your cholesterol levels, omit the coconut cream. It adds another layer of creaminess to the ice cream, but an overly ripe creamy banana by itself works too! You could also add avocado or silken tofu in its place!
Storage
Store in an airtight container in the freezer for up to two weeks.
2 servings
178g
- Amount per serving
- Calories370
- % Daily Value *
- Total Fat 28g36%
- Saturated Fat 19g95%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrate 31g12%
- Dietary Fiber 6g22%
- Total Sugars 14g
- Includes 0g Added Sugars0%
- Protein 6g
- Calcium 30mg3%
- Iron 2.2mg13%
- Potassium 710mg16%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add the banana, coconut cream (if using, see Chef’s Notes), and matcha tea powder to a blender or food processor. Blend until smooth and creamy.
Transfer to a freezer-safe container. Stir in the pistachios.
Freeze for 1–2 hours, stirring every 20 minutes for the first hour.
To serve, bring to room temperature until it’s soft enough to divide into bowls. Top with more pistachios, if desired.
