Kitchen Table: Matcha Mint 'Ice Cream'

Kitchen Table: Matcha Mint 'Ice Cream'

Seeing as Summer is officially in full swing it’s a great excuse to eat as much ice-cream as humanly possible (whether the suns out or not!).

This Matcha Mint ‘ice-cream’ does just the trick to satiate our cravings whilst being dairy free (and it’s secretly good for you).

Instead of being dairy based this recipe gets its ‘cream’ from a delicious mix of coconut milk, avocado, and bananas. Matcha Tea, used for the flavouring, is high in antioxidants and lowers cholesterol making this the ultimate guilt free ‘ice cream’!


3 frozen bananas
1 avocado
1/4 cup light coconut milk
1 lemon grass stalk
5 dates
small bunch of mint leaves
1tbsp maple syrup 2tsp matcha powder
cacao nibs (optional)


  1. Trim the ends from the lemon grass, then crush and split lengthwise before adding to a small pot with the coconut milk.

  2. Bring milk to a boil, cover, and simmer gently for 10minutes to allow the lemongrass to infuse into the milk

  3. Throw your bananas, dates, avocado, and maple syrup into a smoothie blender and blend until smooth

  4. Once the coconut milk has infused and cooled, add it to the blender along with the matcha powder and mint, and blend to combine

  5. Pour the mixture into a tupperware container and place in the freezer

  6. Remove the mixture from the freezer every 15minutes until frozen and stir well to encourage a creamy texture and prevent icy sections, particularly around the edge of the container

  7. Garnish with cacao nibs before serving

We love having this Matcha treat on its own or blending it with some nut milk (our favourites almond) to create a Matcha Mint shake.

For more recipes like this take a look at Laura’s Recipes for some lovely healthy and vegan treats.