This Matcha Green Tea Banana Ice Cream is a refreshing and nutrient-rich dessert that’s dairy-free, vegan, and ready in minutes.
With only 2 ingredients—frozen banana and matcha powder—it delivers a creamy texture and earthy-sweet flavor without any added sugar or dairy.
Why You’ll Love This Matcha Banana Ice Cream
2 Ingredients Only: Frozen banana + matcha powder
Naturally Sweet: No sugar needed
Vegan & Dairy-Free: 100% plant-based
Quick & Easy: Ready in just 5 minutes
Antioxidant Boost: Thanks to ceremonial-grade matcha
Guilt-Free Treat: Tastes indulgent but totally wholesome
What You’ll Need (Ingredient Highlights)
Frozen Bananas: The riper, the better for sweetness
Matcha Powder: High-quality matcha yields vibrant color and flavor
Pro Tips Before You Start
Slice Before Freezing: Makes blending easier
Use Ripe Bananas: For maximum natural sweetness
Blend in Pulses: Scrape sides to ensure smooth texture
Sift Matcha: To avoid clumps
Serve Immediately or Freeze Briefly: For soft-serve or scoopable texture
How to Make Matcha Banana Ice Cream
Step 1: Prep the Bananas
Peel and slice ripe bananas.
Freeze in a single layer on a baking tray for at least 3 hours or until solid.
Step 2: Blend with Matcha
Add frozen banana slices and sifted matcha powder to a food processor or high-speed blender.
Pulse a few times, then blend until smooth and creamy.
Scrape down sides as needed.
Step 3: Serve or Freeze
Enjoy immediately for a soft-serve texture.
For a firmer consistency, transfer to a container and freeze for 1–2 hours before scooping.
What to Serve It With
Fresh berries or sliced kiwi
Coconut flakes or cacao nibs
A drizzle of honey or agave (optional)
Crushed pistachios or almonds
Dark chocolate shavings
Variations / Substitutions
Add Vanilla Extract: For warmth and depth
Use Coconut Milk: For extra creaminess
Blend in Spinach: For extra greens (you won’t taste it)
Top with Granola: For a breakfast-style bowl
Sweeten It Up: Add maple syrup if bananas aren’t sweet enough
Storage & Leftovers
Freezer: Store in an airtight container for up to 1 week
Let Soften Before Scooping: Sit at room temp 5–10 mins
Avoid Re-Freezing Multiple Times: Best enjoyed fresh
FAQs
What kind of matcha should I use?
Ceremonial-grade is best for pure, vibrant flavor.
Can I use a regular blender?
Yes, but it may need more time and scraping.
Is this recipe paleo or keto?
Not keto (bananas are high in carbs), but paleo-friendly.
Can I make a big batch and freeze it?
Yes, but expect a firmer texture—thaw slightly before serving.
Is this kid-friendly?
Absolutely—just adjust matcha amount for milder flavor.
Final Thoughts
Matcha Banana Ice Cream is the perfect balance of earthy and sweet. It’s creamy, quick, and packed with natural goodness.
Whether you enjoy it as dessert, breakfast, or a midday pick-me-up, it’s a treat that nourishes and satisfies.
Matcha Banana Ice Cream
Ingredients
Method
- Slice bananas and freeze until solid.
- Add frozen banana slices and matcha to blender or processor.
- Blend until smooth and creamy.
- Serve immediately or freeze 1–2 hours for firmer texture.
- See full steps with tips & photos → https://theboatshedcafe.com/matcha-banana-ice-cream/
Notes
- Use spotty, very ripe bananas for the best sweetness and texture.
- Add a splash of plant milk if your blender needs help processing.
- Want extra flavor? Blend in vanilla, honey (if not vegan), or a handful of spinach for more greens.
