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Matcha Cacao Nice Cream Cups

This cooling summer dessert is inspired by my Matcha-Maca-Cacao Tricolor Treats

Matcha Cacao Nice Cream Cups

It is super simple to make - no blender and only TWO core ingredients (plus a pinch of sea salt). The matcha and cacao add extra yumminess, colour and antioxidants but really, they're fabulous even without. Enjoy and make the most of the glorious summer sun  x

Matcha Cacao Nice Cream Cups
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Nut-free

Makes approx 10

3 ripe bananas, mashed
4 tbsp unhulled tahini
pinch sea salt
1 tsp matcha green tea powder
3 tbsp raw cacao powder (or unsweetened cocoa powder)

optional to decorate: unsweetened dessicated coconut, cacao nibs, black sesame seeds, hulled hemp seeds, goji berries

1. Mix together mashed banana, tahini and sea salt in a bowl until well combined.
2. Divide mixture into two bowls.
3. Add matcha to the first bowl and mix to combine.
4. Add cacao to the second and mix to combine.
5. Scatter a teaspoon of optional decoration (coconut, cacao nibs, sesame seeds, gojis etc) to the bottom of each silicon mould.
6. Half fill each mould with the matcha mix and smooth over the surface.
7. Pop in freezer for a few minutes to firm up then fill the rest of the moulds with the cacao mix.
8. Freeze for 1-2 hours or until firm. Remove from moulds and store in airtight container in freezer.
9. Defrost for a few minutes prior to eating for a creamier consistency otherwise eat like a popsicle.

* Ideas:
- Pop lolly sticks into the still soft mixture after step 7, before freezing to make popsicles.
- For plain cacao version just add an extra tbsp cacao into the whole mix instead of dividing and using matcha.
- For sweeter toothed palates, add 1-2tbsp maple syrup or raw honey.
- For texture, stir through cacao nibs/ coconut etc into mix before spooning into moulds.