Introduction: Matcha Green Tea Ice Cream
This Japanese fusion recipe of homemade Matcha Ice Cream has got to be the easiest summer treat. A few hours in a freezer and a creamy, tea-flavored ice cream is ready to serve. I promise you’ll love it as much as I do!
Bonus: No ice cream maker is required for this recipe
(because I don't have such a device :D). We will use a handheld electric mixer.
- 500ml Whipping cream
- 200ml Condensed milk
- 1 teaspoon "Matcha" Green Tea Powder
- Whipping cream + Condensed milk + Vanilla extract
- Whipping cream + Condensed milk + Coffee
- Whipping cream + Condensed milk + any Fruit Powder
As soon as I find Dry Strawberries again, I will update with one more variation ;)
Step 1: Mix 1 Tsp Matcha Powder and 4-5 Tbsp Cream Apart. the Powder Will Be Lumpy If You Will Add It Directly in Whipping Cream.
Step 2: Whisk the Cream in a Bowl 3-5 Minutes
Tip: To avoid a whisk in the kitchen when you use the blender take a piece of cling film or aluminum foil, make a hole in the center and use it as a cover.
Step 3: Add Matcha Mix and Blend
Step 4: Gradually Add the Sweetened Condensed Milk and Keep Beating Until Fluffy
Tip: Once the cream starts to form soft peaks stop at this point, don't over whip it.
Step 5: Transfer the Ice Cream Mixture to a Freezer Safe Bowl
Step 6: Place in the Freezer for 4 Hours Until Hardened and It's Ready to Be Served! YUMMY...
Step 7: Chopped Pistachios Topping
Step 8: Garnish With 1-2 Sprigs of Fresh Mint or Basil. Enjoy!!!
First Prize in the
Frozen Treats Speed Challenge