Rebel’s Banana & Matcha Mylk Nice Cream
6 frozen bananas
1x 330ml carton Rebel Matcha Kitchen Mylk
2 tbsp cacao
1/4 cup maple or agave syrup. (this will make the ice-cream scoop-able after freezing)
Blend all ingredients until smooth in a blender or food processor.
Place in a container and freeze for 30mins–1hr until firm.
Store in the freezer, taking it out 10mins before serving.
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