Matcha Green Tea Ice Cream
Make with or without mint and chocolate chips to vary your desert experience and satisfy your sweet tooth. While you certainly can use our Ceremonial Grade Matcha Powder this may be an expensive choice when cooking matcha will work fine and may have a more intense flavor.
- 3 cups half and half
- 1 cup heavy cream
- 2/3 cup brown rice syrup
- 2 tbsp matcha powder
- Optional: 1/2 tbsp vanilla extract
- Optional: 1/2 tbsp mint extract
- Optional: 1/2 cup chocolate chips
Heat the half-and-half and heavy cream to 175 degrees Fahrenheit. Remove from heat and stir in the brown rice syrup. Pour through strainer into a bowl and whisk in the matcha. Cooking matcha clumps a lot like corn starch, so send it through a sifter first to make your life easier in whisking in the matcha to the milk base. Cool in the refrigerator until 40 degrees Fahrenheit (about 6 hours). The matcha will float to the top, whisk again and pour into your ice cream machine based on the instructions for the machine. If you want, add in ½ tbsps. vanilla extract and 1-2 tbsps. mint extract based on your preference, just before pouring into the machine. About 10-15 minutes into churning you can add ½ cup of your favorite chocolate chips. Finish churning the ice cream based on the instructions for your ice cream maker.
Want to explore more cooking with tea options? We have a full page devoted to some of our favorite tea recipes.