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Matcha ice cream

Matcha ice cream (抹茶アイスクリーム), also called frozen matcha (抹茶アイス), is a variety of Japanese ice cream made with matcha green tea. Its first appearance dates back to the Meiji era (1868-1912) but was only marketed since 1980 by the Meiji Dairies Corporation. Since the 90s, this ice cream flavor was also extremely successful in America, so in 1996 Häagen-Dazs Japan began its production. Making matcha ice cream is simple and does not necessarily require the ice cream machine. INGREDIENTS

  • 150 ml sweetened liquid whipping cream

  • 150 ml milk

  • 90 gr granulated sugar

  • 2 1/2 tablespoons of ceremonial matcha

PREPARATION

  • Whip the cream, it must be very firm.

  • In a large bowl, mix the matcha tea with the sugar together. With the help of a hand whisk, turn the ingredients by adding the milk gradually. Tea must completely dissolve.

  • Incorporate the whipped cream with the matcha tea mixture with the help of a saucepan, turning from the bottom to the other.

  • Use an immersion blender in the mixture for 5 minutes.

  • Close the jar and keep in the refrigerator for 3 hours.

  • Use the immersion blender again for 3 minutes. Place the jar in the freezer for an hour.

  • Reuse the immersion blender one last time for 3 minutes. Place the jar in the freezer for 3 hours.

  • Matcha tea ice cream is ready to be consumed: excellent on its own, but also with chocolate chips, fresh fruit or azuki bean jam.


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Matcha Ice Cream | © Cookingwiththehamster

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