Put coconut milk overnight in the refrigerator.
Next morning take it out.
Wrap peeled banana in cling film and put in a freezer.
In the morning, remove the thick thick layer of coconut cream (use the remaining water in the smoothie or porridge), add a tablespoon of matcha tea (powder) and sweeten to taste with honey.
Mix in blender.
Place the mixture in ice molds and put in the freezer until it solidifies.
Before serving, mix in a blender the resulting pieces from ice molds and half a frozen banana.
Ice will turn into dust – collect it with a spatula from the walls and bring to a creamy texture. Ice cream is ready.