This matcha ice cream The recipe is light and creamy, featuring the subtle flavor of Japanese teen tea.
I LOVE ice creams! If you’re hooked on these frozen desserts like I am, I have no doubt you’ll love my naturally flavored sundaes like avocado, cottage cheese, and strawberry ice cream.
And if you’ve been bitten by the ‘Matcha’ bug and love matcha latté or iced tea, you’ll thoroughly enjoy this wonderful matcha ice cream recipe!
table of Contents
- Why you will love this recipe
- Ingredients needed
- How to make a delicious matcha ice cream
- Tips to make the best recipe.
- flavor variations
- storage instructions
- Recommended tools to make this recipe.
- Frequent questions
- matcha ice cream
Why you will love this recipe
- Vibrant colour. Get bright green ice cream at home without adding artificial color or flavor.
- It has an authentic taste. Making authentic tasting ice creams like coconut and kulfi is my jam, and I am sure you will enjoy this ice cream made with premium matcha powder.
- Affordable. Unlike expensive store-bought matcha ice cream, this one is inexpensive.
What I love about this recipe is that you can modify the proportions of matcha and sugar according to your preferences. If you are new to the world of ‘matcha’, start with less powder and continue as you get used to its unique flavor profile.
Believe it or not, you only need six simple ingredients to make this ice cream from scratch. Here is the full list:
- Hot water. To dissolve matcha.
- Matcha. I prefer to use premium or ceremonial matcha powder for this recipe. Its vibrant color makes this ice cream stand out!
- Egg yolks. Separate the yolks of two large eggs for this recipe.
- Sugar. Use granulated powdered sugar to make this ice cream.
- Milk. to do the english
- Thick cream. Makes smooth ice cream without using emulsifiers.
How to make a delicious matcha ice cream
Just like my cookie dough ice cream, follow these easy steps to make perfectly curdled ice cream every time.
- dissolve matcha. Dissolve the matcha by whisking it with hot water in a small bowl.
- Prepare the ice cream base. Beat the sugar and egg yolks in a saucepan, add the milk and cook over medium heat until the mixture thickens.
- stir in matcha. Chill the mixture in the saucepan in a bowl filled with ice and add the matcha paste.
- Whipping cream. Whip the heavy cream and fold it into the matcha mixture.
- freeze ice cream. Transfer the ice cream mixture to an ice cream or loaf pan and freeze overnight.
- Serve cold. Let the ice cream sit at room temperature for a few minutes, scoop out and serve cold!
Tips to make the best recipe.
- Don’t add too much matcha. As much as you love the color green, too much matcha will make your ice cream taste bitter.
- Avoid over-whipping the heavy cream. Whip the cream incorporating just a little air to achieve a slightly thick consistency.
- Cover with cling film. Cover the surface of the ice cream with plastic wrap before freezing to prevent ice crystals.
- Strain the ice cream base. Get rid of any bits of boiled egg and undissolved matcha powder by straining the mixture after step 3.
- Continually stir the egg-milk mixture as it cooks. Stir the mixture continuously to prevent the eggs from sticking to the base.
- Use condensed milk. Skip the eggs, milk, and sugar, and add condensed milk for a sweet, silky, and smooth ice cream mix just like the brownie ice cream recipe.
- make it vegan Substitute full-fat coconut cream for heavy cream, cow’s milk with soy or cashew milk, and omit the eggs for vegan matcha ice cream.
- Be creative with the ingredients. Top the scoop of matcha with coconut shavings, white or dark chocolate chips, chopped toasted nuts, cookie crumbs, or sprinkles.
- Adjust the sweetness. Add more or less sugar to make the ice cream to your liking.
Freeze: Store ice cream in an airtight freezer-safe container for 2-3 weeks. Cover its surface with baking paper to prevent the formation of crystals.
- Electric mixer. Rest your arm muscles and let your whisk do the heavy lifting of whipping the eggs and cream.
- ice cream bread A slightly shallow pan for freezing the ice cream.
- Matcha shaker. This bamboo whisk is perfect for activating and making matcha paste.
More Ice Cream Recipes to Try
Matcha has an underlying bitter taste, but it’s beautifully balanced with sugar and cream in this recipe. Therefore, your taste buds will not be overwhelmed with bitter flavors.
Yes, it contains about half the amount of caffeine compared to coffee. A perfect pick-me-up for warm weather!
Although both come from the same plant, matcha is a fine powder made from vibrant, dried, shade-grown green tea leaves, picked by hand, while green tea is harvested from leaves grown in the sun and is less concentrated.
It sure can! Pour the mixture into the ice cream pot and mix as directed in the manual.
Prevent your screen from going dark
Whisk together the hot water and matcha in a small bowl. Set aside.
Prepare a bowl with ice water and reserve.
Beat the eggs with the sugar in a saucepan. Add the milk and place the mixture on the stove. Cook the eggs and milk over medium-low heat until the mixture thickens slightly.
Place the saucepan over the ice water to help chill the egg mixture. Add the matcha and stir until smooth.
Whip heavy cream in a bowl. Add the matcha mixture.
Transfer the mixture to an ice cream tray or loaf pan and freeze overnight.
Let ice cream sit at room temperature for 5 minutes before removing.
STORAGE: Store ice cream in an airtight freezer-safe container for 2-3 weeks. Cover its surface with baking paper to prevent the formation of crystals.
Service: 1serviceCalories: 147kcalCarbohydrates: 7gramProtein: 3gramFat: 12gramSodium: 41milligramsPotassium: 33milligramsFiber: 0.1gramSugar: 7gramVitamin A: 592UIVitamin C: 0.2milligramsCalcium: 53milligramsIron: 0.5milligramsNET CARBS: 7gram
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