This Matcha Affogato is a declaration of love to the Italien classic. Delicious Matcha meets refreshing almond ice cream, a composition you’ll love. 

To make the ice cream, lightly toast the almonds in a pan (without adding any oil). Peel the bananas. Combine all the ingredients for the ice cream in a blender and mix until smooth. Transfer to an ice cream machine and churn until set. Freeze over night.

Force KISSA Matcha Beauty through a fine sieve, add the hot water and whisk with a bamboo whisk until frothy. Leave to cool completely.

Scoop small balls of almond ice cream into small glasses, pour the cool matcha over the scoops and top with candied citrus peel.

Tip: The ice cream is probably more than you need for 4. So there’s your reason to enjoy more than one affogatos …