To the bowl of a high powered blender, add 3 rounded cups chilled coconut cream plus 1 cup coconut water. Reserve & refrigerate the rest of the coconut water for smoothies or curries.
Add the banana, melted coconut oil, vanilla bean powder / extract, matcha powder and (optional) spirulina to the blender bowl.
Process on high until the mixture becomes smooth. Note: if your ingredients are too cold the coconut oil will harden and give the ice cream base a curdled look. To fix this, keep processing until the mixture warms up enough to meld smoothly together. It took me about 2 minutes in my Vitamix on a medium-high setting for my base to look smooth and creamy. The added benefit here is that the blender will whip more air into the base, which makes for an even better ice cream texture.
Pour the ice cream base into your ice cream maker and churn according to machine directions. The ice cream is finished in the maker when it has thickened considerably and looks like soft-serve.
Spoon the ice cream into a chilled container (like a loaf pan or brownie pan). Freeze for 2 hours up to overnight before serving (unless you’re down for soft serve, in which case have at it).
If hard-frozen when you’re ready to serve, let sit out at room temperature for 10-15 minutes to soften before scooping. It's hard to taste the matcha if it's too hard frozen, so keep that in mind.
For some seriously delicious Matcha ideas, head to our Instagram.