Matcha Strawberry Nice Cream Cups

Matcha banana ice cream layered with fresh strawberries in a clear dessert cup.

5 from 4 votes

Enjoy our 3 ingredient Matcha Strawberry Nice Cream Cups made with creamy frozen bananas. Ready in 5 minutes for an easy, vegan dessert.

Prep Time5

Total Time5

Course: Desserts

Cuisine: Japanese

Diet: Gluten Free, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: people

Calories: 129kcal

Author: HWC Magazine

Equipment

food processor or high powered blender

Ingredients

1 cup strawberries
sliced
4 bananas
(frozen and sliced)
4 teaspoons matcha (green tea) - adjust amount for your desired taste preference.

Toppings (Optional)

Homemade Coconut Whipped Topping

US Customary - Metric

Instructions

Slice your strawberries and line up the strawberries on the bottom and sides of your dessert cups.
Sift matcha and set aside.
Place frozen sliced bananas in the food processor. Pulse in food processor until it looks like finely ground sand. (See Notes)
Add matcha green tea to the frozen banana mixture. Stop the food processor 2 to 3 times to scrape down the sides as needed.
Switch to blending mode on food processor. Keep blending until the frozen bananas and matcha turn from granules of sand into a smooth and creamy soft serve ice cream consistency. You will know you are getting close as the frozen bananas will turn from a dark green to a lighter green color. (See Notes for Recipe Tips)
For a soft serve ice cream texture, immediately scoop the matcha banana ice-cream on top of your strawberries in the dessert cup and enjoy.
If you prefer a more scoopable ice cream texture, transfer the matcha nice cream to a covered freezer safe container for 2 to 3 hours. When you are ready to enjoy, scoop the matcha banana ice cream into a cup with strawberries.
Garnish with coconut whipped cream or non-dairy whipped topping. Enjoy!

Video

Notes

Recipe Tips:

Use a food processor or high-powered blender for best results.
Add matcha per your desired taste preference. We used one heaping teaspoon full for each banana. It’s easier to start out with less and add more after tasting the ice cream.
If you have a small mini food chopper (2-5 cups) you can usually get away with 1 to 2 bananas for the blade to run smoothly.
On the other hand, if you have a 6-9 cup capacity food processor, you will need at least 3-4 bananas to get the blade going.
Gently pulse the food processor a few times until it turns to the textured sand consistency. Be patient.
Stop and scrape down the sides a few times to get it going.
Then, change the food processor setting to blend. This was the smoothie/frozen drink button on our Ninja food processor.
The magic happens as the food processor blades warm lightly. You will notice changes from a dark course green color to a vibrant lighter green, smooth and creamy.
You should not need to add any non-dairy or dairy to get the banana ice cream mixture to blend until smooth. However, if it is not getting creamy after 3 to 4 times scraping down the sides, you can add 1 teaspoon of non-dairy or dairy of choice or even water at a time until it does.

Got Leftovers? Store your leftover matcha strawberry nice cream in an airtight container in the freezer. If you freeze the matcha nice cream longer than 2 hours, you will need to leave it sit for 5 to 10 minutes at room temperature to make it scoopable.

Fun Treat - Chop and mix fresh strawberries into the leftover matcha nice cream. Pour or spoon into a popsicle mold and freeze for another day.

Nutrition