Ingredients
- 5 scoops (52g) Glucerna powder
- 2 tablespoon (3g) artificial sweetener (optional)
- 200mL boiled, and cooled water
- ¼ tsp (0.7g) green tea powder
Method
- In a mixing bowl, add water, Glucerna powder and artificial sweetener. Mix well to dissolve the powder.
- Add green tea powder and blend well with using a food processor or hand blender
- Allow liquid to settle, chill in refrigerator until bubbles subside
- Pour into ice lolly moulds and freeze
- Once frozen, green tea ice cream are ready to serve
