Creamy matcha green tea ice cream is a cool, gourmet treat that is perfect for a hot summer day or served after fresh sushi.
By Amy Dong
Green Tea Ice Cream is my favorite ice cream off the beaten path. It’s a delicately mouthwatering balance of sweetness, creaminess, and green tea earthiness.
I love Japanese food for two reasons. The first is sushi. I can’t get enough of freshly made sushi; it’s the first thing I start eyeing the minute we walk through any Japanese restaurant.
The second reason I’m giddy over Japanese food: green tea ice cream. It’s like icing on the cake. Ya gotta have a bowl of green tea ice cream after every good sushi run.
Even when Hubby and I used to overindulge at favorite sushi bars in LA, we always made room for green tea ice cream at the end.
Making green tea ice cream is wonderfully simple. Good Matcha green tea powder is essential, of course. Marvelous Matcha. If you’re lucky enough to live near a good Asian grocery store, you can find Matcha green tea powder there. Otherwise, Amazon carries a variety of them.
Add the cream and sugar. Let your ice cream maker work it out all on its own. The result will be soft and velvety when done. The only hard part is waiting. It needs to be transferred to the freezer for a couple hours in order to get that firm ice cream consistency.
Are snickerdoodles your favorite cookie? Then you have to make this Snickerdoodle Ice Cream, too.Print
Matcha Green Tea Ice Cream
Creamy matcha green tea ice cream is a cool, gourmet treat that is perfect for a hot summer day or served after fresh sushi. adapted from Just one Cookbook
- Author: Amy Dong
- Yield: 2 quarts 1x
- Category: Dessert
- 4 cups half and half
- 3/4 cups granulated sugar
- 1/8 tsp table
- 7 TB Matcha green tea powder
- In a heavy saucepan, combine half and half, sugar, and salt. Whisk and cook over medium heat until sugar is dissolved. Add green tea powder and continue cooking and whisking until powder is completely dissolved and mixture is hot but not boiling. Remove from heat and let cool to room temp. Cover and chill 2-3 hours in fridge or until fully chilled.
- Make sure your ice cream maker is ready to go, with the container solidly frozen. Transfer chilled mixture to ice cream maker and churn according to manufacturer’s instructions (I generally go about 30 minutes.) Ice cream will be somewhat soft when finished. Use a rubber spatula to scrape all ice cream into an airtight container. Freeze 3 hours or overnight before serving.
Unless you use some kind of food coloring/dye, the ice cream will naturally be more of a muted green, as pictured above, rather than vibrant green.
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