With this matcha ice cream recipe, if you normally have 2 scoops you’re gonna want an extra. And with this super easy recipe that takes only 30 minutes and makes a quart of ice cream, this is easy to share (though we’re guessing you won’t want to). This green tea-based ice cream keeps the light, pure taste of matcha without missing out on the thick, creamy texture of ice cream!
Ingredients
- 2 cups of heavy cream
- 2 cups of whole milk
- 3 egg yolks
- ⅓ cup plus
- ¼ cup sugar (try monkfruit sweetener for a low sugar version!)
- 2 tablespoons cornstarch
- 2-3 tablespoons Matcha
- Optional: 1 tbs of vodka
- Fine mesh strainer
- Ice cream maker
Directions
- Whisk egg yolks in a medium pot, while slowly adding cream. Add the rest of the cream, milk, and sugar.
- Set the pot over medium-high heat and sift in the cornstarch while continuing to whisk. Keep whisking slowly until the mixture begins to boil. Whisk quickly at the sign of bubbles, the mixture should thicken.
- As soon as the mixture thickens, turn off the heat and move the pot to a cool burner. Sift the matcha into the mixture while continuing to whisk.
- Pour the mixture through the mesh strainer into a medium mixing bowl. Fill a larger mixing bowl with a little cold water and ice, then set the medium mixing bowl over the ice bath. Don’t let the water cup up too high on the sides.
- Keep wicking until the mixture is cool, then chill in the figure until completely cold.
- If you’re planning on eating this as soft serve, churn in your ice cream maker now.
- If you’re planning on freezing it, whisk the vodka into the ice cream base, then churn – this will keep it a little softer in the freezer.
- Once frozen, defrost for roughly 15 minutes before scooping.
Let us know if this treat keeps you cool in the comments, and tag us to show us your green scoops of goodness