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This matcha ice cream is a super easy ice cream. We adapted a recipe from our high school classmates’ blog Sugar Chai Honey Bunch by flavouring it with deliciously vibrant matcha. No ice cream maker is necessary for this – just beat together the three ingredients until thick and then freeze the mixture in a large container. The texture and taste is a little different than store-bought ice creams, as it tastes super creamy (and it should, since the main ingredient is heavy cream).
In Japan, a plethora of sweets are flavoured with matcha, from chocolates to ice cream to Oreos and Kit Kat. And of course, any time anything matcha-flavoured is on the menu, Tomiko and I have to order it! This includes cake, cupcakes, blondies, hot chocolate, and matcha ice cream, which we first had in a Japanese restaurant in Riyadh, of all places. At home, we always have a tin or envelope of matcha, but oddly enough, we never use it as actual tea. Into dessert it goes!
- 600 ml whipping cream
- 1 can (about 300g) sweetened condensed milk
- 2 Tbsp matcha
- In a large mixing bowl, mix together the cream, condensed milk, and matcha together, at low speed until well mixed, about 30 seconds.
- Beat at medium speed until the mixture is thick like custard and also nearly doubled in size.
- Spoon the mixture into a large freezeable plastic container. Freeze for 8 hours or overnight.
- Enjoy with your Japanese meal!
Oooh, I’ll have to try this. I have some matcha tea at home and I’ve been making smoothies, but maybe the ice cream will be great also.
This looks so beautiful, and I bet it is tasty too. I will have to check out some Matcha powder next time I see it.
Saw this on Hump Day Happenings.