Matcha Ice Cream

Matcha Ice Cream is a totally optional but highly recommended and tasty way to get your ice cream fix! On top of it’s soothing pastel green, this ice cream has a slightly earthy and sweet aroma. Surprise! It tastes just like it smells too! Using a lower ration of cream, helps to keep this from being overly heavy while maintaining the refined flavors of delicate matcha tea.

matcha ice cream

Matcha Ice Cream (抹茶アイスクリーム)

It’s friggin hot today!

100 degrees hot!!!

And we have the winds blowing off shore here, so I’m going to definitely be hitting the beach to surf before it gets dark!

But before that I wanted to share my go-to matcha ice cream recipe with you!

I like matcha ice cream a lot.

In fact, I used just about an entire can of matcha tea to make matcha ice cream this year.

That’s how much I like it!

It’s absolutely one of my top 5 flavors!

And I especially like it since it’s made with tea!!

That makes it ‘healthier’ and gives me another excuse to make and eat it 🙂

 

Matcha Tea vs Green Tea

Though Matcha and regular green tea come from the same plant (Camellia sinensis), the growing technique is different.

As the matcha harvest nears, the green tea plants are shaded 3-4 weeks before harvesting.

The shading process alters the chemistry and compounds that end up in the harvested leaves.

This is one of the main differences in producing matcha versus green tea!

Also, you may know that matcha comes in a powder form while green tea is loose leaf.

This difference in product also results in a different way each is prepared for drinking.

Normally, green tea is made by infusing the tea leaves in water for a minute or so.

Where as matcha tea involves whisking the tea powder in hot water, and drinking all of it. Powder and all.

Sound appetizing?

It is!

That is if you like the flavor of green (and matcha) tea!

 

Want to hear more about green tea? 

Some of the best green tea in Japan is cultivated near Kyoto (Uji).

Other famous regions include Shizuoka and Fukuoaka prefectures.

If you’ve had high quality Japanese green tea, you may have noticed it has a subtle and sweet characteristic.

Most restaurants don’t serve the good stuff, so you may attribute bitter flavors to green tea, which is true for lower quality teas.

And also, teas that have been oversteeped (for too long) or at water that is too high of a temperature.

So if you haven’t had a good quality tea, I do recommend trying to seek it out and give it a taste!!

Anyways, enough about tea for now.

 

Here are a couple videos that demonstrate making Eggless matcha ice cream and Green tea ice cream.

I recorded these two videos a while back so I apologize they are a bit rough and I made a bit of a mess. (Yes I admit I am messy in the kitchen)

Hope this is helpful and let me know what you think!

 


Print Recipe
Matcha Ice Cream BigOven - Save recipe or add to grocery list Yum
matcha ice cream-7
Course dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
pint
Ingredients
Course dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
pint
Ingredients
matcha ice cream-7
Instructions
  1. Heat milk in a saucepan on medium low heat.
  2. Once the milk just starts to bubble, remove from heat.
  3. In a large heatproof bowl or cup, beat the egg yolks with the sugar until nice and fluffy.
  4. Gradually add about 1 cup of hot milk to the mixture while continuously whisking.
  5. Add the entire mixture back to the saucepan while whisking and heat until 165-170 degrees. Remove from heat and whisk in matcha powder.
  6. Add the cold cream to a heat/cold proof bowl (plastic or stainless steel) and place in an ice water bath.
  7. Stir occasionally to expedite cooling.
  8. Once cooled, pour into your ice cream maker and follow the manufacturer instructions to churn.
Recipe Notes

Matcha powder can be found on Amazon, I would recommend using the Ito-en brand. If not using this brand, make sure the product is made in Japan and the ingredients to ensure nothing else is mixed in!

The trick to making this quickly is keeping the cream cool. Traditional ice cream recipes have you heat both cream and milk in the pot. By keeping out the cream, you help to quickly cool the hot milk when you add it to your bowl for chilling. You could even stick the cream in the freezer for a bit. Just make sure you don't freeze it!

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

4 thoughts on “Matcha Ice Cream

  • October 24, 2017 at 4:30 pm
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    I’ve made several things with match powder but never ice cream though I’ve had it in sushi restaurants. It’s delicious.

    Reply
    • October 24, 2017 at 10:00 pm
      Permalink

      indeed it is! what have you made with it?

      Reply
      • October 24, 2017 at 10:22 pm
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        Matcha crepes, madeleines (pre-camera days), panna cotta, white chocolate truffles and Hokkaido milk bread with tangzhong (also on my blog) on my old LJ.

        https://a-boleyn.livejournal.com/tag/matcha

        I see the panna cotta pics have expired. I’ll see if I can re-upload them. They were really pretty.

        Reply

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