Healthy Mango-Turmeric & Matcha Swirl Ice cream {VEGAN} Banana Based + Made in a Blender
The other day I was trying to decide what I was going to make for breakfast. I had bananas, because…duh haha, but that was just about one of the only foods left in my house. I knew I wanted to make ice cream out of the bananas cause that’s my go to breakfast, but I wanted to make a unique flavor out of it. I was thinking, and then an idea came to me! One of my favorite lattes to make at home is a matcha turmeric latte. I love the color, flavor, and health benefits of turmeric and matcha. I decided I would put that flavor combination into my banana ice cream. I added a few other flavors to the mix, and it turned out even better than I expected!
There are definitely some strong ingredients in this recipe, but don’t let that scare you away. They all balance each other out nicely, and none of them are overwhelming. I Hope you enjoy this recipe!
INGREDIENTS
For the Turmeric Ice Cream:
1 frozen banana
1 cup frozen mango
1/4-1/2 teaspoon turmeric powder
1/4-1/2 teaspoon fresh ginger
splash of liquid if needed
For the Matcha Ice Cream:
1 frozen banana
1-2 teaspoons matcha powder
splash of liquid if needed
Optional:
Toppings of choice (I used frozen raspberries)
INSTRUCTIONS
1. To a food processor or blender, add all ingredients needed for the turmeric ice cream. Blend the mixture until an ice cream-like consistency starts to form. It may seem as though nothing is happening at first, but be patient and you will eventually get the right texture. If needed, you can add a splash of liquid to help your blender out.
2. Pour the turmeric ice cream into a bowl and place that in the freezer while you create the matcha ice cream.
3. Repeat all of step one, but this time with the matcha ice cream ingredients.
4. Take the turmeric ice cream out of the freezer and plop both the matcha and turmeric ice cream into a container. I use a bread loaf pan.
5. Use a spatula or spoon to create a swirl pattern by running the utensil through the ice cream.
6. Serve the ice cream immediately for more of a “soft serve,” or place it back into the freezer for around 30 minutes to harden up. If you must freeze the mixture for a long time, allow a few minutes for the ice cream to thaw before eating.