Matcha Banana Ice Cream

This Matcha Banana Ice Cream is my answer to hot afternoons when I crave something sweet but refuse to fuss with complicated desserts. It transforms simple fruit and matcha powder into a creamy treat with barely any hands-on time and zero added guilt.

I first made this when I wanted a quick snack that would satisfy my sweet tooth and give a bit of a caffeine pick-me-up. After one spoonful I was completely hooked.

Ingredients

• Ripe bananas: Make up the base. They blend into silky soft serve, and the riper the fruit, the sweeter your treat will be. I look for bananas with lots of brown spots, which promise extra flavor.
• Sweetened condensed milk: Delivers luscious creaminess and just enough sweetness. Choose a high-quality brand for richness and smooth texture.
• Matcha powder: This is where the magic happens. It lends an earthy, slightly bitter note that transforms this from basic banana ice cream into a sophisticated treat. Look for bright green culinary-grade matcha, which means it is fresh and high quality.

Step-by-Step Instructions

Slice the Bananas:

Peel three ripe bananas and cut them into small coin shapes. Spread the pieces in a single layer on a parchment-lined tray so they freeze evenly. Try to keep the slices from sticking together for less work when blending.

Freeze the Bananas:

Let the tray of banana pieces freeze for at least three hours or overnight. They should feel solid, cold, and snap if you try to bend one.

Blend the Bananas:

Transfer all the frozen slices into your food processor. Begin by pulsing until the mix looks like chunky crumbs. Scrape down the sides and keep blending until it transitions into a creamy, mashed potato-like texture. Be patient. Here is where the transformation happens.

Add Matcha and Condensed Milk:

Sprinkle two teaspoons of matcha evenly over the bananas. Pour on the tablespoon of sweetened condensed milk. Blend again and watch as the green color intensifies and the mixture smooths out to soft-serve consistency. Taste and adjust sweetness with extra condensed milk if preferred.

Serve or Freeze:

Spoon the finished ice cream into bowls for immediate enjoyment if you love that silky soft texture. For a firmer scoop, transfer it into a container and place in the freezer for about ninety minutes. More time in the freezer gives you a beautifully scoopable ice cream.

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Every time I make this I am reminded of my love of matcha, which I first tried in a tiny Tokyo cafe. My favorite part is watching the soft green ribbons unfold in the bowl when blending the last step.

How to Store Your Ice Cream

If you have leftovers, transfer the ice cream to a freezer-safe container and press a piece of parchment against the surface to prevent crystals forming. This treat keeps beautifully for up to one week, but it will harden over time. Let it sit on the counter for about fifteen minutes before scooping for the best soft texture.

Ingredient Substitutions

Switch out sweetened condensed milk for coconut condensed milk to make it dairy-free or vegan. You can also experiment with natural sweeteners, such as maple syrup or honey, if condensed milk is not your favorite. For a richer flavor, add a splash of pure vanilla or a pinch of sea salt.

Serving Suggestions

Scoop your matcha banana ice cream into waffle cones for a classic feel or pair with fresh berries. Toasted coconut makes a wonderful topping; so does a sprinkle of crunchy granola. For fancy flair, drizzle with a bit more condensed milk or honey just before serving.

Cultural Note

Matcha has long been part of Japanese tea ceremonies, treasured not just for caffeine but its calming grassy taste. Pairing it with creamy banana and sweet milk turns it into a very modern dessert that sits beautifully between cultures. Even my friends who are new to matcha often ask for seconds after the first taste.

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Once you whip up your first batch, you will understand why this easy treat makes regular appearances in my kitchen. Some of my best summer evenings have ended with a bowl of this sweet, earthy ice cream enjoyed in good company.

Frequently Asked Questions

→ Can I use any type of bananas?

Ripe bananas work best for smooth texture and natural sweetness, but overripe ones intensify the flavor.

→ Is it necessary to use sweetened condensed milk?

Sweetened condensed milk adds creaminess and sweetness, but you may substitute with coconut cream or skip for less sweetness.

→ Which kind of matcha should I use?

Culinary-grade matcha is ideal for this dessert, balancing earthiness and color without overpowering bitterness.

→ How do I achieve a scoopable texture?

Blend well for a soft, creamy consistency, then freeze longer if you prefer a firmer, traditional ice cream feel.

→ Can I add other ingredients or toppings?

Yes, try adding chocolate chips, nuts, or a drizzle of honey for extra flavor and fun textures.