If you’re looking for a unique and refreshing dessert that combines both creamy sweetness and a touch of earthiness, matcha green tea ice cream is the perfect choice. This Japanese-inspired dessert is not only delicious but also offers a unique flavor profile that sets it apart from traditional ice cream. Its vibrant green color and the distinct flavor of matcha make it an unforgettable treat for any occasion.
The base of matcha green tea ice cream is rich and creamy, made with a blend of heavy cream, milk, and sweetened condensed milk. The matcha powder, which is finely ground green tea leaves, is the star ingredient that imparts the ice cream with its beautiful color and earthy flavor. The matcha’s slightly bitter taste is balanced with the sweetness of the condensed milk, creating a perfect harmony of flavors.
Making this ice cream is simple and can be done without an ice cream maker. Start by whisking the matcha powder with warm milk to dissolve it smoothly, then combine it with the cream and condensed milk. The mixture is chilled before being poured into a container and frozen until firm. For extra creaminess, you can periodically stir the ice cream as it freezes, helping to create a smooth, scoopable texture.
This ice cream is an excellent dessert on its own, but it also pairs wonderfully with other sweets like red bean paste, fresh fruit, or even a drizzle of chocolate sauce. Whether you’re hosting a dinner party or just treating yourself after a long day, matcha green tea ice cream is a sophisticated and satisfying dessert option.
Its creamy texture, balanced sweetness, and distinct green tea flavor make this dessert a perfect choice for those looking to try something a little different.
Learn how to make this easy, healthy and delicious summer dessert.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks large,
- 2 tbsp matcha green tea powder
Instructions
- In a medium saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat.
- Meanwhile, in a medium bowl, whisk together the egg yolks and remaining sugar until well combined.
- Slowly pour the heated cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and whisk in the matcha green tea powder until fully incorporated.
- Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or curdled bits.
- Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- Once the custard is chilled, transfer it to an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.