This Matcha Banana Nice Cream is a cold, creamy, sweet option that tastes like ice cream but is twice as nice! Plus, it’s ready in just 5 minutes. It’s infused with delicate flavors of matcha and banana, and it works with any kind of sweetener or non-dairy milk that you like, so choose your own adventure!

Scoops of green ice cream in a light brown pedestal glass.

Why this Recipe Works

Frozen bananas are the hero of nice cream. They already have a creamy mushy texture, but when frozen and blended they produce a smooth, creamy consistency that mimics the texture of ice cream.

Frozen bananas have a mild flavor, and can be blended with many different ingredients to make all sorts of flavors of nice cream. You could substitute matcha powder for cocoa powder to make a chocolate version, for example.

The best thing about this recipe is that you can add whatever your go-to sweetener and non-dairy milk is to make this recipe perfect for you.

Ingredients & Substitutions

Frozen bananas, matcha, and other ingredients on a marble countertop.

Matcha powder – Use culinary-grade or latte-grade matcha powder. This is matcha I like on Amazon, and here is the brand of matcha I usually use in my recipes.

Sweetener – You want to use a liquid sweetener in this recipe and there are many options to choose from such as honey, agave nectar, simple syrup, maple syrup, or sweetened condensed milk. Learn how to make your own sweetened condensed coconut milk here, which is my personal favorite.

Non-dairy milk – You could use almond milk, soy milk, oat milk, or coconut milk. Oat milk doesn’t freeze as well as the other non-dairy milk, but it still works great.

Bananas – They must be frozen for the recipe to work. You can adjust the banana flavor easily, too. For a heavier banana flavor, let the bananas ripen more before freezing. For a lighter banana flavor, freeze the bananas just when they turn fully yellow. They should be ripe but not overripe (like they would be for banana bread for example). You should freeze them just as they turn fully yellow.

How to Make this Recipe

Nice cream is so simple to make – let’s get started. Add all your ingredients to a blender and blend them on high for between 30 seconds and 1 minute until smooth.

A close up of a green smoothie moving in a blender.

You can serve it immediately for a soft-serve texture, or place the mix in the freezer for 1 to 2 hours for a firmer consistency, more classic ice cream consistency.

A hand scooping green ice cream from a plastic container.

If you freeze it overnight, you will need to let it thaw at room temperature to make it scoopable again.

You can store nice cream frozen in the freezer for 2-3 months. I think it’s best consumed fairly soon after it was made. Make sure to store in an airtight container for maximum freshness. If freezing it longer than a few hours, you will need to thaw it at room temperature before scooping.

A top down of a four scoops of green ice cream in a pedestal glass.

More Dairy-Free Desserts

Keep cooling down with these refreshing and scrumptious dairy-free treats.

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Four scoops of green nice cream.

Matcha Banana Nice Cream

5 from 5 votes
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If you want to indulge in a treat, this Matcha Banana Nice Cream is a cold, creamy option that tastes like ice cream but is twice as nice!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American, Japanese
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 2
Calories: 198kcal

Equipment

Ingredients

  • 3 bananas frozen
  • 1 tablespoon culinary grade matcha powder
  • 1 teaspoon sweetener like simple syrup, maple syrup, condensed milk*
  • 1/3 cup non-dairy milk like almond, soy, coconut, oat**

Instructions

  • Add all the ingredients to a blender and blend on high for 30 seconds to 1 minute until smooth.
  • Serve immediately for a soft-serve texture, or place in the freezer 1 to 2 hours for a firmer consistency. If you freeze it overnight, you will need to let it thaw at room temperature to make it scoopable.

Video

Notes

* You can use this recipe for sweetened condensed coconut milk or another liquid sweetener like maple syrup, simple syrup, or agave.
** Although I make this recipe often with oat milk, the texture is smoother with other non-dairy milk.
To adjust the banana flavor:
  • For more banana flavor, let the bananas overripen before freezing.
  • For less banana flavor, freeze bananas just as they fully turn yellow.

Nutrition

Calories: 198kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 689mg | Fiber: 5g | Sugar: 23g | Vitamin A: 643IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

5 Comments

  1. 5 stars
    Tried this last night, and it was fantastic. Great texture, recipe is easily adjustable and I just love the matcha and banana combination. I never thought of doing that before!

5 from 5 votes (3 ratings without comment)

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