Recipe: Banana Green Tea Ice Cream

Ah, Thursday.  Here we go again.  Body Pump, School, Work, Zumba times two.  All back to back.  Going, going, going from 4 a.m. until I return home at 9, only to start working on homework. 

The word “Thursday” actually makes me seize up with stress and anticipation.

Most Thursday meals are eaten on the go: a protein bar and fruit on the drive between the gym and school…


(Left to right: Cherry Cobbler Uber Bar, Almond Butter w/ Carob Macrobar, Cranberry Irongirl Bar) The Macrobar is my favorite, the Irongirl bar is my least favorite.  Other usual suspects: Larabars (especially Cashew Cookie and Cappucino), Superfoods Bars, and Two Degrees (especially chocolate banana).

Then there are the bites of lunch squeezed in between Smoothie King customers, goji berries-to-the-face between Zumba classes…all I want for dinner is something quick, nutritious, and soothing.  I’m thinking salad and ice cream.  Such an odd combination, but that’s really all that sounds good.  Lots and lots of greens (and maybe some tofu), and a big bowl of ice cream.  Nutritious? Oh yes. Besides, it’s not like I’m eating full-fat, hormone-filled double chocolate caramel swirl cookie dough ice cream, or anything…

Banana Green Tea Ice Cream

(Makes one serving)

Ice cream base:

– 1 frozen banana, in chunks

– 1/4 c. non-dairy milk

– Stevia or sweetener to taste


– 1/2 tsp. Maca powder

– 1/4-1/2 tsp. Matcha Green Tea powder

– Dark Chocolate (chips or crumbled bar)


1. To make your basic banana soft serve base (I guess you can’t really call it ice cream if there’s no cream, right?), put the banana chunks and the 1/4 c. milk in the food processor.  The smaller the banana chunks, the easier it will be on the processor.



This week I’m using 8th Continent Light Original Soymilk instead of my usual unsweetened Almond Breeze.  Cheaper and just as delicious, and that’s coming from someone who usually doesn’t care much for soymilk.


2. Also add your sweetener, then blend away, stopping to scrape down the sides occasionally, until the bananas are creamy and smooth.

3. All that’s left are the add-ins. 


Maca powder: full of B vitamins, fiber, vitamin C.  It is known to increase energy and stamina, as well as regulate hormones.  It also adds an earthy, robust but subtle flavor to anything from oatmeal to teriyaki sauce.


Matcha green tea powder: Contains 10 times the nutritional benefits of regular green tea, is packed with antioxidants, boosts metabolism, and is a good detoxifier.


Orgainic dark chocolate and banana bites that I got on sale last week and accidentally left in my car.  I put it in the freezer, which resulted in one huge mass of chocolate.  Nothing wrong with that.


Then blend away!


After everything is smooth and creamy, you can either put it in the freezer (which will result in a thicker, more traditional looking ice cream) or eat it right away.  You can probably guess which option I chose.


I want to eat this now.  Ironically, I’m at work, and it’s time to peel bananas. Winking smile


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