I’ve always thoroughly enjoyed cooking. However, baking and making dessert was never my thing. I guess you can say I didn’t have enough time to figure out how to make my own Reese’s Peanut Butter cups, matcha smoothies, or cocoa banana matcha ice cream–– until now. Since the quarantine started I have mastered the art of recreating my favorite dining out foods and desserts, and found new healthy recipes I love. Case number one: My cocoa banana matcha ice cream recipe. Easiest thing I have done in six weeks! And possibly the most fun.
The prep time only took ten minutes excluding freezing the bananas. It was the four hours waiting for the ice cream to freeze that took the longest. Which was okay with me because I had the perfect treat for after dinner. My evening snack is typically a banana matcha smoothie, but I was craving chocolate so I decided to make homemade ice cream instead. Recipe below.
Cocoa Banana Matcha Ice Cream Recipe
- 1 pound bananas, sliced and frozen
- 1 cup chocolate chips
- 2 teaspoons matcha powder
- 1 tablespoon cocoa powder
- 2 cups of almond milk (you can substitute equal parts condensed milk and yogurt).
- Freeze the bananas.
- Blend frozen bananas, matcha powder, cocoa powder and milk in a food processor or bullet. Once blended stir in the chocolate chips. Transfer to a shallow dish and freeze for 4 hours. Scoop and serve. Before serving I added a few extra chocolate chips and drizzled chocolate (that I made from the chocolate chips) over the top of the ice cream.
You do not need matcha powder for this ice cream recipe, but if you have matcha powder at home try my favorite smoothie! It’s a matcha banana smoothie. All you need is 1 frozen banana, 1 cup of almond or coconut milk, and 2 teaspoons of matcha powder. Blend and serve. Once my popsicle molds arrive in the mail I will share photos. I’m going to experiment with freezing these for those hot summer days. Bon Appétit!
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