Who knew dairy-free ice cream could be so indulgent!? A few good-for-you ingredients stand in for heavy cream and sugar in this healthified recipe.
If you’re craving the refreshingly creamy texture of ice cream, this guilt-free version has you covered. Made with antioxidant-rich matcha tea, it’s perfect for cooling off on a hot day! This recipe is ideal for anyone who can’t tolerate dairy or is looking for a healthy alternative to ice cream. The beauty of matcha tea crystals is that they don’t need hot water to dissolve—perfect for making chilled treats. Best of all, it’s no-churn and made in a food processor for easy prep with just 5 ingredients!
Frozen bananas are the key ingredient to getting that ice cream consistency – without the cream. Bananas add a dose of potassium that makes this recipe healthy enough for breakfast! Using ripe bananas adds a sweet flavor with little need for extra sweetener. Full-fat coconut milk steps in for dairy while creating a luxurious velvety texture. Look for coconut cream in a can that is BPA-free and organic without any added sugar. Raw honey can be added if your bananas aren’t super ripe.
Adding to the healthiness of this nice cream is vibrant matcha tea. Its bright green color is an indication of the antioxidants this tea possesses. Matcha contains a compound called L-theanine that provides a calm energy release along with catechins to protect against cellular damage. The sweet and mellow flavor of the bananas pairs perfectly with the earthy flavor of matcha for a combo that is refreshing to the tastebuds and calming for the mind.
This nice cream can be enjoyed right after blending for a smooth soft-serve texture or frozen until firm for a scoop-able texture that can be served in a cup or a cone.
- 4 medium frozen bananas chopped into 1-inch pieces
- 2/3 cup full-fat coconut milk
- 4 packets Sun Goddess Matcha
- 1 tbsp raw honey optional
- 1/8 tsp sea salt
Combine all ingredients in a food processor and blend until smooth, scraping sides with a spatula as needed. Transfer to a loaf pan and freeze for 1 hour or until firm. Serve right away. Store in freezer