Vegan Matcha Ice Cream is a creamy banana-based frozen treat with bright matcha green tea flavoring. This frozen vegan dessert is healthy, delicious, and easy to make. Just freeze the bananas, blend the ingredients, and enjoy!
Peel and slice ripe bananas into ½-inch pieces. Place the banana slices on a baking sheet or plate and freeze for at least 2 hours.
4 Ripe bananas
Once the bananas are frozen, put them in a blender carafe. Add matcha powder, honey, and 2 tablespoons of dairy-free milk. Blend on high for 1-2 minutes until smooth and scrape the sides of the blender so all of the ingredients are incorporated. If the bananas get stuck in the blender add more dairy-free milk one tablespoon at a time.
Once the mixture is blended and smooth, the mixture will be thick and creamy. Eat immediately or put in an air tight container and store in the freezer.
Notes
Storage
Store leftover ice cream in an air-tight container in the freezer for up to 1 week. When you want to enjoy the ice cream again, let it soften for a few minutes before serving.
Top Tips
For a thicker matcha nicecream, put it in the freezer immediately after you finish blending it and wait 30 minutes. This will make the nice cream extra thick.
If the bananas get stuck in your blender, add more dairy-free milk one tablespoon at a time.
To enjoy immediately, use chilled dairy-free milk. This will help keep the bananas frozen when blended.