This 3-ingredient vegan matcha ice cream is irresistibly creamy, dairy-free, and incredibly simple to make.
With just matcha powder, bananas, and unsweetened coconut milk, it’s the perfect refreshing treat for a hot day or a light after-dinner dessert.
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Inspired by my first taste of matcha ice cream in Seoul, this recipe highlights the smooth, slightly bitter matcha flavor balanced by natural sweetness.
It’s healthy, delicious, and doesn’t require an ice cream maker—just wholesome ingredients and minimal effort.
A nostalgic favorite with a modern, clean twist!
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INGREDIENTS
- 3 ripe bananas
- 1/4 cup coconut milk or milk of your choice
- 1 tbsp matcha powder
- 1 tsp vanilla extract and/or 2-3 tbsp sweetener of choice (Optional)
- Optional toppings: chocolate chips, whipped cream, sprinkles, nuts, etc.
RECIPE INSTRUCTIONS
1. Peel the bananas and cut them into 3-inch chunks.
2. Arrange the pieces on a parchment-lined plate and freeze for at least 3 hours.
3. Once frozen, transfer the bananas to a blender or food processor, then add coconut milk and matcha powder.
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4. Blend until the mixture is smooth and creamy.
5. Taste the mixture, and if desired, add vanilla extract or your preferred sweetener. Blend again to combine.
6. For a soft-serve texture, serve immediately, or freeze for 2-3 hours for a firmer, ice cream-like consistency.
7. Top with your favorite garnishes, if desired. Enjoy!