MATCHA MONSTER NANA ICE-CREAM SANDWICH

By Veganinski

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INGREDIENTS: 

Rosemary and calamansi shortbread cookies

  • 1 cup coconut flour
  • 1 cup pure cane icing sugar
  • 1/4 cup olive oil
  • 1/2 cup coconut oil
  • 1/4 tbsp cornstarch
  • finely chopped rosemary
  • 2 tbsp calamansi juice (you may also use lemon or lime)
  • 1 tsp vanilla extract
  • 1/2 teaspoon sea salt

Green Tea Nana Ice Cream

  • 8 large bananas (sliced into coins and frozen)
  • 1/3 cup Matcha Maiden 
  • 4 tablespoons maple syrup
  • 1/2 teaspoon sea salt

DIRECTIONS: 

Rosemary and calamansi shortbread cookies

  1. Preheat oven to 120 degrees Celsius. In a large bowl, mix coconut flour, icing sugar, sea salt and cornstarch.
  2. Add olive oil, coconut oil, calamansi juice and vanilla extract into the mixture and use your fingertips to combine the ingredients until it resembles fine breadcrumbs.
  3. Add the chopped rosemary and fold in the mixture until well-combined.
  4. Roll the dough onto a sheet until 1cm thick. Use a cookie cutter to cut out the cookies from the dough and line on a baking tray.
  5. Bake for 20-30 minutes or until golden brown when the wonderful aroma of Calamansi and rosemary will start filling up your kitchen.
  6. Let cool before using as a sandwich for the nana ice cream.

Green Tea Nana Ice Cream

  1. Put the frozen banana coins into a food processor. Pulse until it forms a creamy consistency. It should have the same texture as ice cream.
  2. Put in the maple syrup, matcha powder and sea salt and blend altogether.
  3. Remove from the food processor, place into a container, and freeze if you want to serve it later on. Otherwise, get a scoop and put in between two cooled shortbread cookies and serve. Feel free to mix with cacao powder and cacao nibs.

I’m a young mom and homemaker who loves making vegan breakfast bowls and sweets. Most of all, I love my green tea, hot, cold, and especially in desserts!

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