Matcha Ice Cream
Earthy, creamy, and just the right amount of sweet—this matcha ice cream is a dreamy fusion of indulgence and zen. It’s a cool treat with serious flavor depth.
Matcha Ice Cream
Prep time: 10 min
Cook time: 20 min
Servings: 6
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tbsp matcha powder
4 large egg yolks
1 tsp vanilla extract
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Pick up our Matcha Cookbook:
Directions:
Add heavy cream, whole milk, and matcha powder into the saucepan. Heat over medium heat. Remove from heat.
Add egg yolks and sugar in another bowl and mix well.
Pour a small amount of the hot cream mixture into the egg yolks.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat for 5-7 minutes. Do not let it boil.
Remove the mixture from heat and stir in the vanilla extract.
Strain the mixture through a fine-mesh sieve into a clean bowl.
Cover the bowl with plastic wrap. Refrigerate for at least 4 hours.
Once the mixture is chilled, pour it into an ice cream maker and churn for 20-25 minutes.
Transfer the churned ice cream to a freezer-safe container, cover with a lid, and freeze for at least 2 hours or until firm.
Serve!
Nutrition:
Calories 375, Fat 29g, Fiber 0g, Sugar 25g, Protein 4g, Carbohydrate 26g
Cooking Tips:
Use high-quality ceremonial or culinary-grade matcha for vibrant color and flavor.
Whisk matcha with a bit of warm milk or cream to prevent clumps.
Chill the base thoroughly before churning for best results.
Serving Suggestions:
Pair with mochi or sesame cookies for an elegant dessert.
Add a scoop to an iced latte for a fun twist on affogato.
Top with a sprinkle of matcha powder or toasted coconut flakes.
Creamy, dreamy, and green-tea good! If you whip this one up, tell me how you served it—extra toppings? A drizzle of honey? I want all the matcha magic!
