6
Easy
10 minutesBlend all the ingredients for the base until well combined.
Press the mixture into a 22 cm round tin and place in the freezer until ready to serve, or leave at room temperature.
Scoop the ice cream into the base and serve immediately.
Cook's note: The flavours of green tea and chocolate are, well, a matcha made in heaven. The grassy, earthy, herbaceous flavour of powdered green tea can tone down the sweetness in chocolate, resulting in a mouthwatering bittersweet combo. Matcha also creates a spectacular shade of green along with the blitzed pistachios in this recipe – plenty of reason not to leave it out, but you can if you really want to (we know it’s not everyone’s cuppa).
Did you know? Woolies’ Free From Lactose chocolate dairy ice cream contains the enzyme lactase, which breaks down the milk sugar lactose, making it the ideal dessert for dairy lovers with specific dietary needs.
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