If you have eaten Matcha Ice-cream or Matcha soft serve in Japan, you are probably missing the taste.
We are one of them and we were so happy to discover this recipe and enjoy it at home! I’m so excited to share the recipe 🙂
I’m recently avoiding coconut cream as I get spots on my face after eating it but I guess you can make it with coconut whipped cream to make it vegan.
I topped the Matcha Ice-cream over Oat milk chia pudding to make it more healthy – balance 💚. You can find the recipe of Oat milk chia pudding from here.
<For approx 8 scoops of Ice-cream>
Ingredients:
- Corn flour: 15 g
- Sugar of your choice: 70 g
- Milk of your choice: 200 ml
- Fresh cream: 250 ml
- Matcha green tea powder: 2 tbs (adjust how intense you want to feel the Matcha)
Method:
- Stir sugar and corn flour with milk in a pan
- Cook it until it becomes thick at low fire by stirring not to get burned. When it is ready let it cool
- In a bowl, add fresh cream. Add Matcha green tea powder by using a sift and stir so when you whisk it the Matcha powder does not fly.
- Whisk the fresh cream with electric whisker until it becomes whipped cream.
- Pour (2) to 4 and mix them with a spatura.
- Put it in an air tight container and freeze
When you would like to serve, leave it outside for 5-10 min (depends on how hot your room is) so it will be easy to scoop.
