Ingredients
✓ 500g Greek yoghurt (full fat – this helps the frozen yoghurt stay creamy)
✓ 2-4 scoops Myprotein Impact Whey Protein, Matcha flavour (or use around 20g of our Organic Matcha)
✓ 125g honey or agave nectar (necessary for a creamy texture)
✓ 75g pistachios (blended into crumbs) (optional) or Try Myprotein Peanut Butter
✓ 75g Myprotein organic raw cacao nibs (optional)
Method
#1 Place Greek yoghurt, matcha and honey/agave into a large mixing bowl and whisk to fully combine
#2 Place mixture in an airtight container and freeze for 3 – 4 hours, whisking up every hour or so to prevent ice crystals from forming
#3 Once the mixture has chilled well (after around 2 hours), mix in the blended pistachios and cacao nibs
#4 To store the frozen yoghurt and keep it super creamy, cover the top tightly with cling film and store in an airtight container