Frozen-Banana Ice Cream with Chocolate and Matcha
Magic one ingredient creamy and rich nice cream recipe made with frozen bananas with optional cocoa and matcha flavors. Low FODMAP, sugar free and vegan.
Servings: 5 small scoops
Ingredients
- 6,15 oz | 175g ripe bananas
- 2 heaped teaspoons cocoa powder
- 1 teaspoon matcha powder
Instructions
- Cut the bananas into small pieces (coins) and freeze in an airtight container or freezing bag until solid (at least 2 hours, ideally overnight).
- Put them in a strong blender or food processor and blend until smooth and creamy. This will be noisy (similar to crushing ice in the blender) and will take some minutes. You will know it´s done when it suddenly goes creamy and custardy, like soft-serve ice cream.
- Divide the ice cream in three parts. Set aside one of the parts.
- Add the cocoa to one of the other parts and pulse the blender until everything is evenly mixed. Clean the blade and container and repeat the process with the matcha powder.
- Serve right away or store in the freezer in three different airtight containers.
Notes
Low FODMAP diet: The safe serving is 1 small scoop per meal as we can only have 1,23oz | 35g ripe banana and 2 heaped teaspoons of cocoa powder per meal.