Iced Matcha Pistachio Vanilla Cream Smoothie Cooler Tips, FAQ & printable recipe

Tips for success

For the best texture, use ripe bananas that have been frozen for at least 4 hours. The colder they are, the thicker the smoothie. If you only have fresh bananas, freeze them for a couple of hours before using.

The pistachio butter should be stirred well before measuring, as the oil can separate. If it's too stiff, microwave it for 10 seconds to loosen it.

When grating the matcha white chocolate, hold the bar at a slight angle and use a light pressure. This creates delicate curls that will float on the smoothie.

If the chocolate starts to melt from the warmth of your hands, chill it in the freezer for 5 minutes. For a more intense matcha flavor, add an extra 1/2 teaspoon of matcha powder to the blender, but be aware it will make the drink more bitter.

Variations

• Coconut Matcha Cooler: Replace the vanilla milk with coconut milk and add 1/4 cup shredded coconut to the blender. Omit the pistachio butter and use almond butter instead. Top with toasted coconut flakes instead of pistachios.
• Spiced Matcha Smoothie: Add 1/4 teaspoon ground cinnamon and a pinch of ground cardamom to the blender. Use honey instead of pistachio butter for a sweeter, spiced flavor. Top with a dusting of cinnamon.
• Chocolate Matcha Swirl: Add 1 tablespoon cocoa powder to the blender with the other ingredients. Swirl in 1 tablespoon of chocolate hazelnut spread before pouring into glasses. Top with grated dark chocolate instead of white.
• Berry Matcha Cooler: Add 1/2 cup frozen raspberries or strawberries to the blender. Reduce the matcha powder to 1 1/2 teaspoons to balance the tartness. Top with fresh berries and a sprinkle of crushed pistachios.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the fridge for up to 24 hours. Stir before serving.

Freezer

Freeze leftover smoothie in an ice cube tray for up to 2 months. Blend the cubes with a splash of milk for a quick smoothie.

Reheat

Not applicable—serve cold.

This smoothie is best enjoyed immediately, as the texture will change upon standing. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours.

The smoothie will separate slightly, so shake or stir well before drinking. The grated chocolate topping will melt into the drink, so add fresh shavings before serving if you want the crunch.

You can prepare the frozen banana coins and chopped pistachios up to 3 days ahead. Store the banana coins in a zip-top bag in the freezer. The pistachios can be kept in an airtight container at room temperature.

The matcha white chocolate can be grated up to 1 day ahead and kept in a sealed container in the refrigerator. Measure the dry ingredients (matcha powder and pistachio butter) and store them together in a small jar.

Serving ideas

Serve this smoothie in tall glasses with a wide straw, so the chocolate shavings and pistachio pieces can be sipped up. For a brunch or afternoon party, pour the smoothie into small mason jars and top with a dollop of coconut whipped cream and extra matcha powder. The green color is striking against white or clear glass.

This cooler pairs well with light snacks like shortbread cookies or fresh fruit. It also works as a dessert drink after a spicy meal, as the creamy, sweet flavors balance heat. For a more indulgent version, drizzle a little honey or agave syrup over the top before adding the chocolate shavings.

Frequently asked questions

Recipe card

Iced Matcha Pistachio Vanilla Cream Smoothie Cooler

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 2 frozen bananas, sliced into coins
• 1/4 cup shelled pistachios, chopped
• 2 oz ceremonial matcha white chocolate, grated
• 1 tbsp ceremonial matcha green tea powder
• 2 tbsp roasted pistachio butter
• 1 cup vanilla milk
• 1 cup ice cubes

Instructions

1. Slice the frozen bananas into coins and set aside. Chop the pistachios into small, clean pieces. Grate the matcha white chocolate on a box grater into a bowl of emerald curls. Measure the matcha powder, pistachio butter, vanilla milk, and ice cubes.
2. Add the frozen banana coins, matcha powder, pistachio butter, vanilla milk, and ice cubes to a glass blender pitcher. Lock the lid and blend on high until the mixture becomes a thick, swirling vortex, about 45 to 60 seconds. Stop and scrape down the sides if needed.
3. Pour the smoothie into two glasses. Top each with the grated matcha white chocolate shavings and a sprinkle of chopped pistachios. Serve immediately while cold and thick.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

310

Protein

7 g

Carbohydrates

38 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.