Matcha Ice Cream

Would you like to enjoy delicious matcha ice cream at home? 😍
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For this ice cream, you will need:
- Good-quality artisan ice cream
- Matcha from @matchabotanicals_fr⠀
- A blender or mixer

Optional: freeze-dried raspberries, nuts, salted caramel, chocolate chips or anything else you fancy!

To make this matcha ice cream, leave your ice cream at room temperature for 30–60 minutes. It should not melt completely, but simply soften enough to be whipped with a mixer. You can skip this step if you have a powerful blender.

Begin whipping the ice cream and gradually add the matcha powder. There is no need to mix it with water beforehand. We recommend using Early Harvest or Ceremonial Matcha, as they will give the ice cream a vibrant colour and a smooth, delicate flavour.

The amount of matcha is entirely up to you, so taste the ice cream as you go.

Incidentally, the ice cream may not initially have a vivid green colour. However, after a day or two in the freezer, the colour will become more intense.

Continue whipping until the mixture is completely smooth.

If you wish, you can fold in additional ingredients such as chocolate chips, berries or caramel at the end, using a wooden spoon.

You can then transfer the ice cream to a piping bag and pipe it decoratively into a bowl or onto a dessert.

For a firmer texture like the one shown in the photo, which is ideal for forming scoops, transfer the ice cream to a glass container and place it in the freezer for approximately one hour. This will allow it to firm up without freezing completely solid.

Enjoy your creamy matcha ice cream! 🍦🌿