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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. It can also be made in vegan form (I have in fact used vegetable cream and soy milk). INGREDIENTS -150 ml sweetened liquid whipping cream - 150 ml of milk - 90 gr of 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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