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Matcha Green Tea Nice Cream

Yes, you can make this Matcha green tea nice cream without an ice cream maker because you don't need to churn it! Plus, it's vegan, gluten-free and paleo-friendly for a treat to satisfy nearly any tastebuds.


1/2 cup unsweetened Cashew or Almond Milk

1 cup baby Spinach

1 cup Navitas Organics Cashew Nuts

1/4 cup Dates, pitted and chopped

1 Tbsp Navitas Organics Matcha Powder, plus more to taste

1 tsp Vanilla Extract

4 cups frozen Banana slices (not too ripe, see notes)


Add milk, spinach, Cashews, dates, Matcha Powder and vanilla to your blender, and blast on high for 30 to 60 seconds until the ingredients are completely pulverized, and the mixture is smooth.
Scrape down the sides of the blender container. Add the frozen bananas, secure the lid, remove the center lid cap and insert the tamper.
Holding the tamper in place with a firm grip, process on high for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen.
Scoop out and serve immediately like a frozen yogurt or chill in the freezer for about 4 hours to firm up for a harder sorbet consistency. Do not freeze for much longer or ice crystals will develop.

Notes: Don’t freeze super ripe bananas or the banana flavor will be too assertive and overpower the matcha. Freeze bananas that have just become ripe for the most balanced flavor profile.

Makes 4-10 Servings

Submitted by Tess Masters of The Blender Girl