Rebel’s Banana & Matcha Mylk Nice Cream

Welcome @plantbasedjudy as our blogger of the month for June. Judy did not disappoint. Her Banana & Rebel Kitchen Matcha Mylk Nice Cream’s something else. It’s delightfully easy to make (and not so easy to share). Oops. Good job we made bulk batches.

Ingredients

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)

Method

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.

Find more of Judy’s amazing recipe’s here.

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