Matcha Ice Cream
Matcha Ice Cream is a unique and sophisticated ice cream recipe with a balanced, earthy, sweet, and creamy flavor.
Ingredients
- 2 cups heavy whipping cream
- ¾ cup whole milk
- 1 cup granulated sugar
- 2 tablespoons unsweetened matcha powder more or less to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, granulated sugar, matcha tea powder, vanilla extract, and salt. Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- If your base is not very cold at this point, place it in the freezer for 1 hour before continuing.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 30 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan.
- If desired, sprinkle a topping on top, like sprinkles. You don’t have to do this, but we like adding sprinkles to green tea ice cream.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze overnight. Matcha ice cream is on the soft side, so no need to leave it out to soften before serving.
Notes
- This recipe makes 1.5 quarts of ice cream or six 1 cup servings.
- The amount of matcha powder added to the recipe can be adjusted to suit your preferences.
- The ice cream base must be very cool before adding it to the ice cream maker. If it's not cold after you mix it, place the base in the freezer for 1 hour before churning.
- Matcha ice cream is soft due to the addition of matcha powder. It's important not to reduce the amount of sugar in the recipe, or you may find that the ice cream doesn't set.