This Matcha Nice Cream is a healthy dessert that’s creamy, dreamy, and tastes like a spa day in a bowl.
You may also like our savory Matcha Hummus or a sweet stack of Matcha Pancakes.
This Matcha Nice Cream is what happens when dessert and wellness hold hands. Made with just three ingredients, this vibrant green treat is naturally sweet, dairy-free, and packed with flavor and feel-good energy. Whether you're cooling off in the summer or just need a midday pick-me-up that doesn’t come with a sugar crash, this one's got your back. This recipe is a spinoff of our classic Banana Nice Cream.
If you love this banana and matcha combo, check out our Banana Milk Matcha Latte.
Why You’ll Love This Matcha Nice Cream
- Rich, creamy, and soft-serve smooth
- Naturally sweet with no added sugar
- Made with just 3 simple, plant-based ingredients
- Easy to whip up in a high-speed blender
- Refreshing yet cozy with earthy matcha notes
Health Benefits
This Matcha Nice Cream offers a balanced way to indulge while sneaking in nutrients that support energy and well-being. Bananas are loaded with potassium, vitamin B6, and prebiotic fiber. They’re also nature’s dessert, bringing that creamy texture and natural sweetness, while being low-fat. Matcha green tea powder is packed with antioxidants, especially EGCG, which supports metabolism, calm focus, and cellular repair.
What You Need to Make This Matcha Nice Cream
- Ripe bananas: The backbone of this nice cream, bananas bring natural sweetness and create a thick, creamy, soft-serve-like consistency.
- Soy milk: The base for mixing the matcha green tea powder so it incorporates evenly into the nice cream.
- Matcha green tea powder: Delivers earthy flavor, energizing caffeine, and vibrant green color. Adjust the amount to taste.
- Optional toppings: unsweetened coconut flakes, chopped pistachios, shaved dark chocolate, or a light dusting of cacao powder or ground cinnamon.
A full list of ingredients with exact amounts can be found on the recipe card below.
Substitutions and Variations
- Milk options: Swap soy milk with almond, oat, or coconut milk. Use unsweetened versions for the healthiest results.
- Matcha strength: Prefer it subtle? Start with 1 teaspoon of matcha. Want it bold? Go for 2 or 3 teaspoons.
- Add-ins: Blend in a splash of vanilla extract, a pinch of sea salt, or a drizzle of Homemade Date Syrup for extra dimension.
- Toppings twist: Try fresh blueberries or strawberries, reminiscent of our Strawberry Matcha Latte. A drizzle of almond butter or peanut butter would also be delish. You may also like our Blueberry Peanut Butter Smoothie with a similar vibe. Sprinkle with Vanilla Almond Granola for a crunchy topping.
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How to Make This Matcha Nice Cream
Step 1
Peel and slice bananas into 1 to 2-inch pieces and place them on a parchment-lined baking sheet or tray. Cover it with foil and put it in the freezer for 6 to 8 hours.
Step 2
After the banana chunks have frozen, remove them from the freezer and place them in a high-speed blender to sit for 3 to 5 minutes. This allows them to thaw ever so slightly for blending.
Step 3
In a separate personal bullet blender, add soy milk and matcha green tea powder. Blend the matcha mixture until smooth and creamy.
Step 4
Add the matcha mixture to the high-speed blender with the frozen bananas.
Step 5
Using a tamper, blend until smooth and creamy. It should resemble soft serve.
Expert Tips
- Use ripe, spotty bananas for the sweetest, creamiest results.
- If your blender struggles, make sure you’re using the tamper. If it’s still not blending, let it sit for a minute or two and try again. It might need a little more thaw time, but don’t wait too long or it’ll become soupy.
- For firmer texture, place the blended nice cream in a loaf pan and freeze for 1–2 hours before scooping.
- Clean your blender right away because this stuff likes to stick!
Serving Suggestions
Let this sweet, healthy matcha nice cream dessert accompany one of our delicious Asian-inspired recipes, like our Asian Noodle Salad, Veggie Stir Fry with Noodles, Vegan Kimchi Fried Rice, or Veggie Sushi Rolls. The cold sweetness of this nice cream is a great finisher for these savory, umami, and spicy eats.
This matcha nice cream is also a great palate cleanser for our pungent natto recipes like Natto Maki Bowl and Natto Avocado Toast.
Recipe FAQs
Yes! It’s made with whole food ingredients and no added sugar, making it a nutritious alternative to traditional ice cream.
It’s possible, but harder. A food processor can work, but the texture won’t be as smooth.
Use culinary-grade matcha for this recipe—it’s more affordable and ideal for blending into food. Feel free to use ceremonial-grade if that’s what you have.
Store in an airtight container in the freezer. Let it sit on the counter for 10 minutes before scooping.
Yes, it contains about 35mg per teaspoon—less than coffee but enough to gently energize.
Matcha Nice Cream is proof that dessert can be both delicious and nourishing. With its creamy texture, energizing matcha flavor, and natural sweetness from bananas, it’s a treat you can feel good about any day of the week. Whether you enjoy it solo or topped with a little flair, this is one scoop you won’t regret.
Other Matcha Recipes to Check Out
If you’ve tried our Matcha Nice Cream or any other treat from our site, please leave a 🌟 star rating and share your thoughts in the 📝 comments below! We love hearing how you enjoyed this nourishing, delicious dessert.
Matcha Nice Cream
Equipment
Ingredients
- 4 large bananas, ripe
- ¼ cup plain soy milk
- 2 to 3 teaspoons matcha green tea powder
Instructions
- Peel and slice bananas into 1 to 2-inch pieces and place them on a parchment-lined baking sheet or tray. Cover it with foil and put it in the freezer for 6 to 8 hours.
- After the banana chunks have frozen, remove them from the freezer and place them in a high-speed blender to sit for 3 to 5 minutes. This allows them to thaw ever so slightly for blending.
- In a separate personal bullet blender, add soy milk and matcha green tea powder. Blend the matcha mixture until smooth and creamy.
- Add the matcha mixture to the high-speed blender with the frozen bananas.
- Using a tamper, blend until smooth and creamy. It should resemble soft serve.
Notes
- Use ripe, spotty bananas for the sweetest, creamiest results.
- If your blender struggles, make sure you’re using the tamper. If it’s still not blending, let it sit for a minute or two and try again. It might need a little more thaw time, but don’t wait too long or it’ll become soupy.
- For firmer texture, place the blended nice cream in a loaf pan and freeze for 1–2 hours before scooping.
- Clean your blender right away because this stuff likes to stick!
- Optional toppings: unsweetened coconut flakes, cacao nibs, shaved dark chocolate, cinnamon, chopped pistachios
Gigi & Sersie
Delicious! The ripe bananas are a must. Sweet, refreshing and love it with the coconut flakes on top.