Blog ,Dessert Recipes

Matcha Ice Cream Recipe

BlogDessert RecipesSeptember 16, 2024
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A bowl of creamy matcha ice cream served with fresh strawberry slices, alongside a small dish of matcha powder.

Ingredients

  • 375ml (13 fl oz/1.5 cups) thickened (whipping) cream
  • 375ml (13 fl oz/1.5 cups) full cream milk
  • 115g (4 oz/0.5 cup caster sugar (which I omitted due to pre-sweetened matcha)
  • 2 tablespoons matcha powder (I used 6 tablespoons of the matcha mix)

Instructions

  1. Whip the cream in a large bowl until soft peaks form. Set aside.
  2. Put milk, sugar and matcha powder into a food processor and process until well combined and the sugar has dissolved. Strain the mixture througha fine sieve into the whipped cream. Fold the cream gently into the mixture, then cover and refrigerate for at least 2 hours, or overnight. (Thanks to my noob matcha mix, I only had to mix it in the milk and stir to dissolve, no straining required)
  3. Churn the mixture in an ice-cream maker according to the manufacturer’s directions. It will take 15 – 20 minutes for the ice cream to set. Serve immediately or transfer to a container and store in freezer for firmer texture.
A colorful serving of halo-halo, a popular Filipino dessert, featuring ube ice cream, shaved ice, jelly, sweetened fruits, and leche flan, topped with sprinkles, cheese, and a wafer stick.
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A close-up shot of a scoop of homemade chocolate ice cream, showcasing its creamy texture.

Princess Cruz

Princess Cruz is a passionate food lover and home cook dedicated to sharing the rich and vibrant flavors of Filipino cuisine. Through her blog, she celebrates traditional dishes and modern twists, bringing the taste of the Philippines to every kitchen.

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Cooking Pinoy is run by a team of food lovers passionate about Filipino cuisine. We make traditional recipes simple and easy to follow, so you can enjoy the rich flavors of the Philippines at home. Whether you're new to cooking or an experienced chef, we're here to make Filipino food fun and accessible for everyone.

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