Matcha ice cream is very energizing and can be prepped in a variety of ways. An easy five minute recipe can be found here. Find out more about matcha here.
The best way is to prepare matcha ice cream from scratch. This way you know exactly what ingredients are in it; no sweeteners, coloring, emulsifiers and preservatives. There are several ice cream base variations to try. Think of ice cream as a two component dessert: a creamy base and sweet stabilizer. The most classic base is whipped cream; the modern alternative is Greek yogurt. The most classic sweet stabilizer is custard; the modern alternative is sweetened condensed milk. This gives us several combinations:
- whipped cream and custard ice cream – classic, sinful, sweet and creamy version
- Greek yogurt and sweetened condensed milk ice cream – fresh and sweet, a time-saving version
- Greek yogurt and custard ice cream – a lighter version of the first recipe
- whipped cream and sweetened condensed milk ice cream – creamy and sweet, “no-egg” and “no churn” version
- consider also a raw nuts vegan version – for a plant-based diet
General Ice Cream Making Rules
Follow the ice cream maker’s manual to finish making the ice cream. Remember to chill the ice maker bowl properly, preferably overnight in a freezer. It is a good idea to put it in a plastic bag. Freezers tend to accumulate bacteria, and the plastic bag will ensure no bacteria will end up in the bowl. The ice cream maker bowl must be clean before use and can’t be washed after freezing. Also the plastic bag will protect against odors that freezers usually have. You can use the same bag for insulation during churning. Since the bowl is very cold, it will tend to develop “snow” on the outer wall. This will reduce the ice cream maker’s capacity and can also make the cover stick. Simply leave the ice cream maker bowl in the bag. Wrap the ends of the bag around the ice cream maker, just leave the electric motor open so it doesn’t overheat.
The ice cream maker bowl should not have any water in it before freezing. Don’t fill it more than ⅔ of the volume with the ice cream mix. Otherwise you may end up having your ice cream all over the cover. Refrigerating the ice cream mix before transferring it to the machine will reduce churning time, which is usually 25-40 minutes. It is important not to over-churn. Many ice cream machines have a clutch; it begins to slip once the ice cream is ready. Ice cream machines are meant to produce soft ice cream, not hard. To make it hard, it is necessary to freeze it for 2-3 hours. Use a cold, wet silicone spoon to transfer it to a pre-frozen container of your choice. Then leave it in the freezer for a few hours. If you add pieces of fresh fruits, remember that they will turn rock hard once frozen. It is best to cut them into small chunks and add when the ice cream is almost ready (five minutes before it finishes churning). Dried fruits, like raisins, don’t need to be cut. Jumbo raisins may be cut in half and soaked in rum.
Fudge, cookies, jam, chocolaty pop corn or caramel is best to be added pre-cooled and after the machine is turned off.
Whipped Cream and Custard Ice Cream Classic Recipe
You will need:
- 2 ¼ cups of heavy whipping cream with at least 33% fat
- ¾ to 1 cup whole milk (with over 3% fat). Milk is optional but is recommended for an enhanced taste
- 1 cup powdered sugar
- 4 chicken egg yolks or 25-30 quail egg yolks.
- a pinch of Himalayan salt
- vanilla extract to taste
- 2 heaping tablespoons of culinary grade matcha powder. Ceremonial grade can be used as well, it will provide a more vibrant green look. Mixing matcha separately with a frother in a small amount of milk makes it much easier to blend.
Mix together 4 chicken egg yolks, powdered sugar, vanilla and milk in a bowl. Alternatively use 25-30 quail egg yolks. It might be time consuming to separate quail yolks, but they are worth the effort. Quail eggs are superior to chicken eggs in terms of taste and nutritional value. Whisk until the mixture is uniform, then transfer to a saucepan.
Put on low heat and stir continuously. After a few minutes, the mixture will start to bubble on the periphery. Simmer for another 20-25 minutes, stirring continuously.
Custard needs to reach the consistency of sour cream.
Once ready, remove the saucepan from heat. Cool the custard down by placing the saucepan in ice water. If you want your custard to be ready sooner, leave out the milk entirely.
Refrigerate heavy whipping cream, beaters (from the electric mixer) and the bowl used for whipping. Once cooled down, whip the cream with an electric mixer. The whipping will take 3-5 minutes depending on the mixing speed. The cream is ready once it has a thicker consistency and is able to maintain its shape. You can test it by tilting the bowl, the cream should not move.
Mix cooled down custard into whipped cream by adding small portions and mixing continuously. You can do it with a mixer at the minimum speed setting or with a silicone mixing fork.
Mix in all other ingredients and transfer the mixture into the ice cream maker. Churn according to the manufacturer’s instructions and the above recommendations.
Yogurt and Sweetened Condensed Milk Ice Cream Recipe
This is a very quick recipe, it does not involve any cooking or whipping. You will need:
- 2 ½ cups Greek yogurt, it works best due to creamy texture and low water content
- 1 cup sweetened condensed milk
- 1 heaping tablespoon matcha powder. Ceremonial grade can be used as well, it will provide a more vibrant green look. Mixing matcha separately with a frother in a small amount of yogurt makes it much easier to blend
- vanilla extract to taste
- a pinch Himalayan salt
- sugar (optional) to taste
You can vary the amount of yogurt according to desired sweetness. Mix the ingredients with an electric mixer or manually with a mixing fork until uniform consistency. Churn according to above recommendations.
Greek Yogurt and Custard Ice Cream Recipe
This variation requires some cooking. You will need:
- 2 ½ cups Greek yogurt, it works best due to creamy texture and low water content
- ¾ to 1 cup whole milk (with over 3% fat). Milk is optional but is recommended for an enhanced taste
- 1 cup powdered sugar
- 4 chicken egg yolks or 25-30 quail egg yolks.
- a pinch Himalayan salt
- 2 heaping tablespoon matcha powder. Ceremonial grade can be used as well, it will provide a more vibrant green look. Mixing matcha separately with a frother in a small amount of milk makes it much easier to blend
- vanilla extract to taste
Mix together 4 chicken egg yolks, powdered sugar, vanilla and milk in a bowl. Alternatively use 25-30 quail egg yolks. It might be time consuming to separate quail yolks, but they are worth the effort. Quail eggs are superior to chicken eggs in terms of taste and nutritional value. Whisk until the mixture is uniform, then transfer to a saucepan. Put on low heat and stir continuously. After a few minutes, the mixture will start to bubble on the periphery. Simmer for another 20-25 minutes, stirring continuously. Custard needs to reach the consistency of sour cream.
Once ready, remove the saucepan from heat. Cool the custard down by placing the saucepan in ice water. If you want your custard to be ready sooner, leave out the milk entirely.
Mix cooled down custard into Greek yogurt by adding small portions and mixing continuously. You can do it with a mixer at the minimum speed setting or with a silicone mixing fork.
Add all other ingredients and mix well.
Churn as per above instructions.
Whipped Cream and Condensed Milk Ice Cream Recipe
This variation takes slightly longer to prep. It is an easier “no-egg” sweet and creamy version of the original recipe. You will need:
- 2 cups of heavy whipping cream with 33% fat
- 1 cup sweetened condensed milk, make sure not to use evaporated milk
- vanilla extract to taste
- sugar (optional) to taste
- a pinch Himalayan salt
- 2 tablespoons of culinary grade matcha powder; ceremonial grade can be used as well, it will provide a more vibrant green color. Mixing matcha separately with a frother in a small amount of cream makes it much easier to blend
Refrigerate heavy whipping cream, beaters (from the electric mixer) and the bowl used for whipping. Once cooled down, add matcha powder and whip the cream with an electric mixer. The whipping will take 3-5 minutes depending on the mixing speed. The cream is ready once it has a thicker consistency and is able to maintain its shape. You can test it by tilting the bowl, the cream should not move.
Mix refrigerated condensed milk into whipped cream by adding small portions and mixing continuously. You can do it with a mixer at the minimum speed setting or with a silicone mixing fork. Add all other ingredients and blend well. Churn as per above instructions or simply freeze until firm.
Vegan Ice Cream Recipe
There are many options to make vegan matcha ice cream. Usually nuts that are high in fat are used to make the base. These can be soaked almonds, cashews, etc. Cashews are used in this example. You will need:
- 2 cups water
- 1 cup raw cashews
- Sugar or manuka honey to taste, usually 2 tablespoons
- a pinch Himalayan salt
- 1 heaping tablespoon matcha powder; ceremonial grade can be used as well, it will provide a more vibrant green color. Mixing matcha separately with a frother in a small amount of water makes it much easier to blend
- Vanilla extract to taste
Mix all the ingredients together in a bowl or directly in a blender. Blend for at least 2 minutes at high speed. Cool the mixture down in a fridge. Transfer to the ice cream machine and churn as per above instructions.
