Matcha Nice Cream

5 from 1 vote

Indulge in Matcha Nice Cream, a creamy delight made from three simple ingredients, perfect for a healthy dessert treat.

Prep Time10

Freeze Bananas8

Total Time8 10

Course: Dessert

Cuisine: American, Japanese

Diet: Gluten Free, Low Fat, Vegan

Servings:

Calories: 131kcal

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.

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