Matcha ice cream
Matcha ice cream, from above
VegJapan

Matcha ice cream

Creamy, bittersweet and bright green. No churn, no machine, just patience and a freezer.

20 minTime
4 gProtein each
mildSpice
Green tea, frozen2 chapters · 1 min read

Make it your way

Grandma's wayNo churn matcha ice cream with cream and condensed milk.
The original
285kcalsame
4 gproteinsame
1 gfibresame
20minutessame

Matcha ice cream, home style.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Matcha powder1½ tbsp
Milk2 tbsp, warm
Condensed milk (sweetened condensed milk)⅔ cup
Fresh cream (thickened cream, heavy cream)1¼ cups, chilled
Salta pinch

Method

5 steps
  1. 1Sift the matcha into the warm milk and whisk to a smooth paste.
  2. 2Stir the paste and salt into the condensed milk.
  3. 3Whip the cream to soft peaks.
  4. 4Fold the cream into the matcha mixture in two goes. Pour into a tin, cover and freeze at least 6 hours.
  5. 5Rest at room temperature 5 minutes before scooping.
Serve it like this

Scoop into small chilled bowls with a dusting of matcha on top and a spoon of sweet red bean paste alongside.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Matcha ice cream: a bread or rice, a side, something to drink and something sweet.

A little snack Inari sushi60 min
A little snack Prawn and vegetable tempura40 min
To drink Matcha latte5 min
To drink Masala chai10 min
Something sweet Daifuku mochi40 min
Something sweet Dorayaki35 min
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