Have you tasted matcha ice cream in Japan? Well, unlike the ice creams we are used to, the traditional matcha green tea ice cream has a light bitter aftertaste. I tried it for the first time in Tokyo, Japan, and I’ll be honest I totally frowned that this was ice cream. Yet, there is something about that light bitter aftertaste that keeps you coming for more. After that, almost every trip to Japan, I craved it.
Why make this ice cream?
It’s a very simple recipe. It needs just 4 ingredients that you probably already have on hand. The rest are optional. Also, it takes just five minutes to whip and about 4 hours to freeze. And, it makes a smooth and creamy ice cream with no ice crystals and no one will believe that it was not made using an ice cream maker. In addition, it has a long shelf-life. So, I make a few different flavors and keep them in the freezer. And unlike traditional ice cream, this one has no eggs, which means it’s eggless – one dessert for everyone.
Ingredients and substitutes
Whipping cream – The higher the fat, the creamier your ice cream. I use 38% fat content in my whipping cream. Condensed milk – Condensed milk is sweetened, which is why we do not add any additional sugar. You can also make homemade condensed milk the traditional method of my 5 mins method. Vanilla – Condensed milk usually has vanilla so you can omit. But I like to add some more vanilla extract. Matcha powder – As I said, matcha has a light bitter aftertaste. I personally use only 2 tbsp, and yet, you can go up to 4 tbsp for this recipe. Pistachio nuts – I think pistachio is a great combination with green tea. And yet, you may choose any other nuts like almonds if you prefer.
Step by step: Matcha ice cream
Place the matcha or green tea powder in a small bowl. Add the hot water and mix to a smooth paste. In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until almost stiff peaks.Pro tip – The more you whip the cream the fluffier the ice cream. But, do not overwhip or you will churn the whipping cream into butter. Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Then, add matcha paste and combine well. Finally, sprinkle the chopped pistachio nuts. Fold gently leaving some above ice cream. Pour into an ice cream storage container and freeze for at least 4 hours or overnight.Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. Enjoy!
Tips for Success
Whip the cream separately, then fold the rest of the mixture into the whipped cream. This makes the end result more soft and creamy in texture. If you use less fat the possibility of ice crystals forming can be high. A great way to reduce that is to just stir the ice cream once or twice in between. You can store ice cream in a metal loaf pan wrapped in aluminum foil. The foil helps prevent the formation of ice crystals. I like to use these silicon ice cream tubs with firm lids. Let the ice cream thaw a few minutes before you attempt to scoop it. This will give the ice crystals a moment to soften. I like to dip my ice cream scoop in water. This helps scoop the ice cream better.
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Frequently asked questions
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