- 2 Cups plain soy milk
- 2 Tablespoons arrowroot powder
- 4 Teaspoons Matcha powder (powdered green tea)
- Two 12-ounce boxes silken tofu
- 1 Teaspoon vanilla extract
Whisk together 1/4 cup soy milk and arrowroot until well incorporated. Then add the matcha until you have no clumps. Set aside.
Blend the rest of the ingredients (except the vanilla) in a blender until very smooth. Pour into a saucepan and bring to a boil. As soon as it boils, remove from heat immediately. Add in the matcha mixture and vanilla, let cool. Add mixture to a container with a lid and let chill in the refrigerator for at least 2 hours then move to freezer. As soon as ice crystals begin to form, remove and mix well to break up the crystals and return to the freezer. Repeat a few times to keep smooth, over 2-3 hours.
Calories Per Serving202
Folate equivalent (total)54µg14%
Green Tea (Matcha) Ice Cream Recipe
Green tea ice cream is a popular Japanese ice cream flavor and perfect as a sweet and refreshing dessert after a traditional Japanese meal.
The name "green tea ice cream" is slightly deceptive, because the ice cream itself is not made from tea, but rather from matcha powder. Sometimes, the names "green tea ice cream" and "matcha ice cream" are used interchangeably in the West, but in Japan "green tea ice cream" is almost always referred to as "matcha ice cream."
Matcha powder is a fine bright green powder of special green tea leaves which have been ground. Essentially, matcha is green tea leaves. Matcha powder differs from green tea because in foods that use matcha contain the actual tea leaves themselves, but green tea-infused foods are simply water infused with the flavor of the tea leaves.
Rest assured, despite the technical differences between green tea and matcha powder, this recipe for green tea (matcha) ice cream will result in a delicious frozen Japanese dessert!
This was amazing as long as you only use egg yolks and not the whole egg. I added the matcha to the boiling milk/cream to help it dissolve (but not sure if it made a difference). I will make again.
I have made this twice. This time I added about. 3/4 tsp vanilla and 3/4 tsp almond extract. It got great reviews. Easy, a little tedious, but well worth the trouble. OH! Forgot, only used 3whole eggs.
Yuck, way too ɼustardy'! But to be fair we tried it fresh out of the ice cream maker, so it was more of a soft serve.. I imagine when it's frozen more it might taste less sweet? Next time Iɽ likely add more milk and reduce the sugar, and mayhaps reduce the number of eggs to 4 or 2 (we used 6 yolks from our backyard hens. Are storebought eggs more bland??). I've been making Ben & Jerry recipes which use two whole eggs, and they definitely don't come out this sweet and custardy (I substitute half cup of sugar for the 3/4). It also didn't have a very green tea taste to it (maybe because so much of it was sieved out?). Since that ɻitter' green tea taste wasn't strong enough, I imagine that's also a contributing reason to why it tasted too sweet. I might try whisking the green tea first in some hot liquid to get it to dissolve properly, letting that cool, then mixing it with the egg/sugar next time, and not bother with sieving. No problems with scrambling the eggs, but I had it on very very low, which took a lot of time for it to finally get to 170. Overall a lot more trouble to make than typical ice cream. I'll give it a try again with modifications and see if it's more to my liking.
It's a pretty simple recipe. Same rules apply as in making a custard. However, I should have known it wouldn't be great when it called for "whole" eggs. I will make this recipe again, but I will only use yolks. In future, I will put more weight in the reviews. This was a similar complaint in other reviews.
After reading other reviews I was skeptical, but tried this recipe with three modifications. First, I used only 4 eggs. Though most ice cream recipes do call for yolks only, it is not unheard of to use whole eggs, so I went with it. Second, I only brought it up to 165 and did so slowly. Third I use equal parts cream, half and half and whole milk because that was what I had in my fridge. The result was exactly what I was looking for. Yummy!
Ice cream bases are basically custard, and custard is always made from egg yolks, not whole eggs. I immediately knew that the recipe should use 6 egg YOLKS and it turned out fantastic. Epicurious does need to correct the recipe, but as long as you just use yolks and not the whole egg, this will turn out just fine.
After reading the majority of the review of this recipe, It's obvious that a lot of people were having issues with the eggs curding up. So I figured to alter things up a bit. For my version, I used 4 large whole eggs + 4 yokes, seemed to do the trick, nothing curd up and the custard turned out perfect. One problem I had with this recipe is that the base was entirely too sweet, even for me who is the biggest sweet tooth! I tried to fix things up by adding bitter-sweet chocolate chunks into the machine 5 minutes before the ice cream was done freezing to keep the balance of sweet and bitter that everyone loves about green tea ice cream.
Okay okay. The first time I tried this I ended up with green tea eggs. The second time, I reduced the eggs to 5, and was very very careful when bringing the final mixture up to temp. Slow and steady, not fast and furious like I did with attempt #1. No troubles at all! Love it! I'm going to make a second batch tonight, and this time I'm going to give it a go with 4 eggs.
I am a seasoned pro at creme brulee and vanilla ice cream. Never had an egg cook on me, results always fantastic. Not this time! Cooking to 170 degrees? My eggs scrambled themselves in the time I stopped stirring to pick up the pot and pour through a sieve! FDA recommends cooking eggs to 160 degrees. Not sure what is right, but I will not make this recipe again.
This recipe is literally inedible. I made it for some friends and we all agreed it tastes like Triscuit ice cream. Not appealing.
As an alternative I've had good luck with this ice cream maker free recipe every time (3 and counting). http://cookbookcatchall.blogspot.com/2008/02/no-ice-cream-maker-green-tea-ice-cream.html
Zero forks! This was just awful. awful taste, awful consistency, awful to prepare.
I didn't try this, so I shouldn't rate it too. But from the responses, there are too many room for errors. One way to escape disaster is: Simply buy less- sugar Vanilla Ice- Cream or one which is milder in the Vanilla Scent. leave out to soften, mix in the Matcha and refreeze. Coconut flavored ice-cream is interesting as a base too with a subtle sweetness and musk. So have fun, spaceman.
This does not look like scramble eggs. You have to be careful when mixing the hot liquid with the eggs. Do it slowly and it will turn out fine. I did put only 4 eggs, and I mixed matcha from the beginning into the sugar. I waited until the custard was cold to put in the cream. It tastes awesome, same taste you get if you try matcha ice cream.
A very expensive disaster. Like other reviewers, I ended up with Green Tea scrambled eggs. Whole eggs is a bad idea, and I should have used yokes like other ice cream recipes. Macha is expensive, as is the basic ingredients. I would try to find another Green Tea Ice Cream recipe.
Absolutely HORRIBLE recipe. Epicurious should remove this. It could easily lead people to dislike a wonderful item.
I definitely altered this recipe a bit using 2 cups of 2% milk and 1 cup heavy cream. I was cautious of using too much fat considering the greasy texture of my first ice creams. I also used only 2 egg yolks and it was delicious. I read that you should generally not use more than 2 whole eggs or 3 egg yolks total per pint of dairy and it seems to work very well. Perhaps the green tea powder I have is very strong, but two tablespoons was way too much, I will cut it in half at least next time. I also added the matcha to the milk/cream mix instead of with the sugar and eggs. Best ice cream texture I've found so far. It is also helpful to know that you should bring your age your custard 4-12 hrs. before churning it and that it should be between 27 and 35 degrees when it goes in to reduce the risk of churning it into butter. Being sure that your mixture does not churn beyond the consistency of thin soft-serve ice cream to avoid a greasy or waxy texture. Hope this helps all those in search of the perfect ice cream recipe.
I have never been so disappointed in a recipe found on epicurious! I ended up with about a cup of usable ice cream base, the rest turned into sweet matcha scrambled eggs! I'm not sure what I was thinking using whole eggs like the recipe calls for and not just yolks.
I increased the amount of matcha (also spelled maccha sometimes) to 3 Tbs because I really wanted a more pronounced flavor, and it worked well with the richness of the custard. I also added the matcha to the warm cream/milk mixture and let it sit a couple of minutes to steep instead of mixing it directly into the egg/sugar mixture. It seems to dissolve more completely that way.
Sorry should be 2 cups milk, 1 cup cream. Did not know how to change my review, so have to post a new one.
Change the recipe per one of the reviewer suggestion to 2 cup milk, 1 cup cream and 3 eggs. Taste great, just like to one we have in Australia. Will make it again.
I took another reviewers advice and used 1 c of cream, 2 cups whole milk, and 3 eggs. I steeped 3 green tea bags in the milk and used 1 tbsp matcha ( I used somethnig called tea tech which I foundin a health food store that is highly concentrated green tea in little one serving package) and cooked the custard with a double boiler --it came out fabulous. I am going to try with earl grey next.
This recipe was good - I agree with other users that more green tea powder would allow a stronger flavor. I also added 5 or six tablespoons of sugar toward the end of my machines 20 min cycle, which added a bit more sweetness and texture.
Three out of the four people to whom I served this ice cream, really liked it. It's a little messy to make - if you're not used to making custards often, there's a bit of a degree of difficulty here. The ice cream does have a delicious taste and texture and a beautiful green color. Some people just won't like the taste of green tea in ice cream - there's not much you can do about that. I will say that the amount of matcha I used is the amount quoted in the recipe - I don't think I would add any more. Perhaps the quality of the matcha has something to do with it?
I have tried several green tea ice cream recipes, without luck. This one has been the best by far! I think next time I make it though, i would put a little more matcha tea. The flavor could have been stronger. But it was light and delicious, definitley a winner!
Green Tea Ice Cream (Matcha Aisu)
Indulge in the complementary combination of sweet, creamy ice cream and refreshing, leafy matcha green tea with this green tea ice cream recipe. One of the four most common ice cream flavours in Japan, matcha green tea ice cream is widely available throughout East Asia, but is not so easy to come by in Western countries. Enjoy as you would any other kind of ice cream, and impress your friends and family with its unique flavour and colour.
How To Prepare
Begin by mixing two tablespoons of granulated sugar with the matcha green tea powder in a bowl.
In a separate bowl, mix the remainder of the granulated sugar with the egg yolks. Then add the matcha powder and sugar and stir well to form a thick green paste.
Gently heat the milk in a medium saucepan without letting it boil to a low simmer. Remove from the heat and mix a small amount of the warm milk with the matcha green tea mixture until it becomes a smooth paste.
Gradually add the milk to the rest of the matcha green tea paste while keeping the mixture smooth and then return to the heat.
Before the mixture boils, remove again from the heat and then strain the whole mix through a fine sieve to remove any impurities. Leave the mixture to cool before the next step.
Whip the double cream lightly and then fold into the matcha green tea mixture.
Once the mixing is complete, set in a large container and put in the fridge to cool down for a few hours.
Finally, you can put the container in the freezer. To stop ice crystals forming in the ice cream, be sure to remove every few hours and mix the ice cream vigourously. Repeat this a few times as it freezes to guarantee a delicious, perfectly smooth ice cream.
Matcha (Green Tea) Ice Cream
How do you turn a bucket of plain old vanilla ice cream into Matcha (green tea) ice cream without having to splurge US$3 per scoop at Japanese restaurants?
I learned this trick recently and thought I would share it with you, especially now when it&rsquos summer and still sizzling hot outside.
You could always use a tub of ice cream, in green tea or Matcha flavor. With Labor Day coming up soon, this quick and easy recipe will come in handy for you.
Matcha is a prized powdered form of green tea used particularly in the Japanese tea ceremony.
Matcha has gained popularity and is now used in many recipes such as matcha almond cookies, matcha (green tea) pound cake, noodles, drinks, and all sorts of desserts.
Try this quick and easy Matcha (green tea) ice cream recipe and you will thank me for it.
Green Tea Recipes
Green Tea Tiramisu
- 3 oz sugar
- 4 pieces yolk
- 8.5 oz whip cream
- 4 oz water
- 3 oz syrup 0.5 oz matcha powdered green tea
- 0.5 oz Grand Marnier (Grand Marnier Cordon Rouge is an orange-flavored cognac liqueur)
- Knead the marscapone cheese until it becomes creamy.
- Beat sugar and yolk until it becomes fluffy.
- At first, add 2 tablespoons of (2) into (1) then later, the rest of (2) also add into (1).
- Whip cream until foamy consistency.
- Combine (3) and (4).
- Pour (5) into the mold and put on the green tea cakes which are already cut into 1/4 inch and cover with syrup.
- After that pour the rest of the syrup into it and repeat the same.
- Finally, strain green tea powder with powder sugar for garnish.
Green Tea Pudding
- 4 pieces of eggs
- 5 oz sugar
- 21oz milk
- 0.25 oz matcha green tea powder
- 2.5 oz hot water
- Mix the eggs and sugar well together until smooth consistency.
- In a bowl, mix the green tea powder and hot water, after that combine hot milk (100 degree Fahrenheit) Combine (A)and (B) and mix well, then strain it.
- Cups which are already added caramel sauce in the bottom, then put (C) and bake for 1 hour 20 minutes with the heat at 300 degrees Fahrenheit.
- After 1 hour or so, try to check the cups to see if they are stable.
- (KEY) Cups must be in hot water layered pan so the pudding does not dry out.
- Put the sugar in the small pan and melt them with medium heat.
- After sugar turns to be golden brown, add boiling water and heat carefully without stirring sugar.
- After the sugar is completely melted and becomes soft, take it off the burner.
- Pour the caramel sauce into the cups while it is hot.
- Add about 1/4-1/3 teaspoon good quality matcha to coffee mug.
- Add 1 or 2 packets of your favorite sweetener.
- Add heated or steamed milk to the rim, stir.
- Sprinkle with light coating of matcha
- * (Alternative - heat in microwave for approx. 2 minutes, watching VERY carefully for the first sign of foaming, then remove)
Green Tea Ice Cream
- 2 egg yolks
- 2-4 tbsp sugar
- 200ml heavy cream
- 1-2 tbsp matcha
- 2 tbsp hot water
- 50ml water
- Lightly whisk egg yolks in a pan.
- Add water and sugar in the pan and mix well.
- Put the pan on low heat and heat the mixture, stirring constantly.
- When the mixture is thicken, remove from the heat.
- Mix hot water and matcha green tea powder together.
- Add the green tea in the egg mixture and mix well, cooling in ice water.
- Add (80% completely) whipped heavy cream in the mixture and mix well.
- Freeze the mixture. ( Every 1-2 hours, whisk the mixture. - a few times)
Green Tea Dip and Spread
- 3 green tea bags
- 1 cup reduced-fat cream cheese or ricotta cheese
- 2 tablespoons finely minced fresh chives or basil leaves
- Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
- Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
- Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
- Remove tea bags, squeeze out liquid and discard. Allow tea to cool to room temperature.
- If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.) Allow refrigerated tea to come to room temperature before using.
- Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly. Continue blending until mixture is smooth. Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
- Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
- Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast as a spread for crackers, sandwiches or wraps or as a dip for vegetable crudites and toasted tortilla chips.
Nutrition information per tablespoon: 31 cal., 2 g total fat (1 g saturated), 1 g carbo., 1 g pro., 0 g dietary fiber, 39 mg sodium.
(Recipe from the American Institute for Cancer Research) More Information on Matcha
Step by step green ice cream with photos
Whisk the yolks and sugar together until pale yellow.
Warm the milk and vanilla until it just lightly simmers.
Temper the egg/sugar mixture with the milk/vanilla mixture.
Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F using an instant read thermometer.
Remove from heat. Sift (photo 1) and whisk or blend the matcha into the mixture (photos 2). Add the cream (photo 3). Chill in the refrigerator overnight.
The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes.
Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.
Recipe: Matcha Green Tea Ice Cream
Serving in this recipe: 2
|Total Fat: 0.3 g||0.5%|
|Saturated Fat: 0.1 g||0.5%|
|Cholesterol: 0 mg||0%|
|Sodium: 1.7 mg||0.1%|
|Total Carbs: 26.2 g||8.7%|
|Dietary Fiber: 3 g||12.1%|
|Sugar: 15.3 g|
|Protein: 1.1 g||2.2%|
|Vitamin A: 0.2%||Vitamin C: 14.7%|
|Calcium: 0.6%||Iron: 2.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Easy matcha ice cream float with matcha tea
We love making quick and easy matcha drink recipes because we want people to enjoy matcha in different ways at the convenience of their own homes. This matcha ice cream float recipe is surprisingly easy to make as you only need two ingredients that you can easily find — matcha and ice cream!
All we need for this deliciously simple matcha green tea ice cream float recipe is to make a chilled matcha tea and top it off with a scoop of cold ice cream!
There’s never too much matcha for us, so we love using green tea ice cream . I f you can’t find any green tea ice cream near your local store, you can also use vanilla ice cream , or any nutty ice cream flavor like hazelnut or chocolate caramel. Soft serve will work perfectly fine too .
This dairy-free and incredibly creamy match green tea ice cream is the exotic ice cream flavor of your dreams!
2 (13 ounce) cans Full Fat Coconut Milk
4 Tablespoons Matcha Green Tea Powder (Ceremonial is best)
0.5 cup Honey/Maple Syrup
1 teaspoon Sea Salt
2 teaspoon Pure Vanilla Extract
1. Place your ice cream churning bowl in the freezer at least 5 hours before using.
2. To your blender add the coconut milk, matcha powder, honey or maple syrup, salt and vanilla extract.
Blend on high until smooth.
Chill the ice cream base in the refrigerator for about an hour.
3. Add the chilled ice cream base to the ice cream maker and churn according to manufacturer’s instructions. It should look like soft serve ice cream.
4. Next, transfer the ice cream into a freezer safe container using a rubber spatula and smooth out the top.
I use a parchment lined loaf pan.
For fun, I topped the ice cream with cacao nibs to add a bit of texture and a hint of chocolate. You can top with regular chocolate chips, nuts or even shredded coconut.
Before freezing the ice cream, wrap it securely in cling film (a lot of cling film) then freeze for a minimum of 4 hours (best over night) or until firm.
5. Remove the ice cream from the freezer and allow it to thaw for 10-15 minutes. Use a hot ice cream scoop for easier scooping.
Top with more cacao nibs or any desired topping and eat! Oh so good!