The heat of summer is upon us, which only means one thing – it’s time for ice cream! In the summer months, I am all about convenience in the kitchen, it’s far too toasty to be slaving over baked goods or messing with fussy kitchen tools. Quick and easy, this unique, frosty treat will absolutely blow your mind. Even better, it is naturally vegan and great for paleo eaters, too. There are no sweeteners necessary and you even get a little boost from the green tea! And that color! A swoon-worthy, vibrant summer-inspired green!
This 3-Ingredient Banana Matcha Ice Cream couldn’t be more simple. Literally just three ingredients and there’s no need for an ice cream maker. With a food processor or a high quality high-speed blender, you’ll have healthy ice cream in no time. Serve immediately as a soft serve or freeze until hard and scoop like traditional ice cream.
3-Ingredient Banana Matcha Ice Cream
3 bananas, peeled, sliced and frozen overnight
3 tablespoons full fat coconut milk (or other non-dairy milk)
1 tablespoon matcha powder (unsweetened, cooking grade)
Maple syrup, honey or other sweetener, as necessary
Dried nuts or fruit
Dark or white chocolate chips or raw cacao nibs
DO AHEAD: Start with ripe bananas that are soft and sweet, these make for the best ice cream. Slice the bananas, place into a freezer-safe bowl, container or bag. Freeze for a few hours, but preferably overnight.
Just before making the ice cream, add the coconut milk (or other non-dairy milk) to a small bowl and add the matcha powder. Whisk well to fully combined, it will form a paste.
Remove the bananas from the freezer and place into a food processor or high speed blender. Pulse a few times to break down the bananas into smaller pieces.
Then, add the matcha paste and continue blending the banana. It will be crumbly at first, then will begin to mush up a bit. The longer it blends, it will start to get creamy and the texture will shift into a soft serve-style ice cream.
Add any optional ingredients here, by folding in. Taste the mixture and add sweetener if necessary, the need for this is both personal preference and it will depend on the sweetness of your bananas. I generally don’t add any sweetener.
You can eat the ice cream right away as soft serve or place into an air-tight, freezer-safe container and freeze until solid, then scoop like traditional ice cream.
- You can opt for less matcha powder if the flavor is too strong for you.
- I find the food processor produces the best results for homemade banana ice cream, as it tends to aerate the ice cream, giving it more volume and producing creamier results
More healthy recipes from the BLDG 25 Blog.