Matcha Banana Coconut Nice Cream

With summer around the corner, what could be better than a vegan ice cream that’s both delicious and naturally energising? This matcha Nice Cream is perfect for cooling down while enjoying the benefits of banana and matcha. Easy to make, it’s dairy-free yet unbelievably creamy.

The secret is frozen banana, which blends into a naturally silky texture. Whether you want a sweet finish after lunch or a wholesome afternoon snack, this banana-matcha Nice Cream will be your go-to all summer long.

Prep time:

5 minutes (+ 2 hours freezing time if needed)

Ingredients:

2 to 3 mugs of frozen banana slices
45 mL coconut milk (or any plant milk)
2 tbsp of our organic ceremonial matcha

How to make banana-matcha Nice Cream:

In a blender, blend the frozen banana slices on their own until you get very small pieces.
Add the coconut milk and matcha, then blend again until creamy—about 3 minutes.
For the creamiest texture, serve immediately. For a firmer ice-cream texture, transfer to a freezer-safe container and freeze for 2 hours.
Before serving, let it sit at room temperature for 20 minutes so you can scoop nice round balls.

Tip:

For extra indulgence, add fresh berries (like raspberries) or chocolate chips when serving. A sprinkle of shredded coconut also works beautifully to highlight the tropical notes.

Nutritional value:

This Nice Cream is rich in fibre thanks to bananas and delivers a good dose of antioxidants from matcha. It’s also free from refined sugar and makes a lighter dessert option you can enjoy often.

When to eat it?

Perfect as a refreshing afternoon snack or as a light dessert after a meal. A feel-good treat you can enjoy anytime you want something cool and satisfying.

Which diets does it fit?

This recipe fits perfectly into a vegan diet when made with coconut milk (or any plant milk). It’s also naturally gluten-free and dairy-free—ideal for anyone looking to reduce refined sugars while keeping things delicious.

Enjoy!

Matcha Banana Coconut Nice Cream