No machine is needed and with only three ingredients, this matcha ice cream is a delicious treat on a hot summer’s day. We also recommend adding it to a gooey chocolate brownie to really bring out the matcha.
Ice Cream Ingredients
Makes approx. 1 litre
- 150ml condensed milk
- 300ml double cream
- 2 tbsps of Matcha powder
You will need 2 x 500ml or 1 x 1 litre ice cream tub / airtight container.
1. Put the condensed milk in a bowl, and stir to loosen. Add the cream and whisk until it begins to thicken.
2. Then whisk in the green tea powder until you have a whipped green cream.
3. Decant into your airtight container or containers and freeze overnight.
4. Take it out of the freezer to soften for 10 minutes before serving.
More Matcha Musings
Meaning ‘Powdered Tea’, Matcha originates in Japan where it was traditionally the most refined type of tea used for the traditional Tea Ceremony.
The tea leaves that are used for producing Matcha are the younger leaves of the tea plant. They are also grown in shade; these two factors ensure an exceptionally high concentration of chlorophyll and amino acids. It is why this powdered tea is so green.
Back in the 15th-16th Century it had been found that shading tea plants before harvest produces a mellow, sweet taste. The best Matcha is hand-picked only once a year.
Matcha is special because it’s powdered and, unlike regular loose leaf tea where you discard the leaves, because it is powdered you consume the entire leaf. This means the powdered tea has a host of health benefits for those who drink it.
It’s full of nutrients to provide surplus vitamins and minerals, including antioxidants for the immune system. Studies show that Matcha contains 137 times more catechins than regular green tea and regular green tea already has lots.
It contains a high amount of caffeine making it a great replacement for coffee. What’s even better, is that the amino acids in Matcha also have a calming effect on the body and so counter the coffee shakes!