Ever since I got my Cuisinart ice cream maker, I really enjoy making all sorts of ice cream and absolutely love the idea of being in control of the ingredients, amount of sweetener I add into the ice cream. Even swapping out the milk and cream to dairy-free or lactose-free versions, I can truly enjoy a healthier ice cream treat without worrying about the amount of sugar I consumed or having tummy upset as I am lactose-intolerant. This green tea matcha ice cream is easily made with lactose-free milk, dairy-free whipping cream, matcha green tea powder and monk fruit sweetener. I used a slightly higher dose of the matcha powder making the ice cream slightly bitter, which I preferred as I can really taste the muted green tea flavour.
Matcha is a type of powdered green tea that is very high in antioxidants. Premium matcha is bright green in colour and has a unique slightly bitter taste. It can be mixed with water to make tea, added to coffee, cookies, cakes or other desserts to make a sweet treat. The potential health benefits are numerous, it may help to fight cancer, help prevent type-2 diabetes, help combat depression, and the list goes on and on.
A few tips here on making green tea matcha ice cream using the Cuisinart ice cream maker
- The Cuisinart ice cream maker I used requires the freezer bowl to be frozen at least 24 hours in advance, then set up the machine and turn it on, before pouring the ice cream liquid mixture in. Otherwise, as I experienced badly, pouring in the liquid before switching on the machine causes the ice cream churner to get stuck with the frozen liquid, which quickly freezes in the freezer bowl within a few seconds it’s poured in.
- Make sure the ice cream liquid is kept chilled in the fridge for at least 3-4 hours, otherwise the ice cream might not churn in the ice cream maker.
- As match is difficult to dissolve in liquid, you have to ‘temper’ the ingredients by slowly adding the milk mixture to the matcha and mixing it to combine.
- The ice cream you will yield is the soft-serve type. You can enjoy it immediately as is, but I prefer the ice cream to be a little more solid, thus keeping it covered and chilled in the freezer after churning it is essential. Freeze it for a few hours until it’s solid enough for your taste preference.
- You can possibly make the ice cream without a ice cream maker, however I didn’t like the texture of the ice cream as it’s like frozen milk.
- The ice cream can be kept in the freezer up to 2-3 weeks.
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Watch how to make Matcha Ice Cream on YouTube
Green Tea Matcha Ice Cream 抹茶雪糕
- 300 ml fresh milk I used lactose-free
- 300 ml whipping cream I used dairy-free
- 45 g matcha powder
- 50 g monk fruit sweetener season to taste
- ⅛ tsp fine salt
- Combine 300ml milk, 300ml whipping cream, 1/8 tsp fine salt, 50g monk fruit sweetener in a saucepan on medium-low heat. Stir constantly to dissolve the monk fruit sweetener and salt. Once the mixture starts to simmer slightly, immediate turn off the heat. Note: do not let the mixture boil.
- Add 2-3 tbsp of the milk mixture to 45g matcha powder. Mix with a whisk until well-mixed. Gradually add more tbsp of the milk mixture to the matcha mixture a few more rounds until well-mixed. Then pour the milk mixture to fully mix with the matcha mixture, until no visible signs of the matcha powder or lumps. Note: as matcha is difficult to dissolve into the liquid, adding liquid gradually to the powder to mix it in will help to integrate both ingredients well.
- Sieve the matcha milk mixture. Cover and chill in the fridge for 3-4 hours.
- Set up the ice cream maker. Transfer the matcha milk mixture into the ice cream maker and start to churn according to the machine instructions until the mixture is thickened. Note: I used the Cuisinart ice cream maker. The machine must be set up and turned on before pouring the matcha milk mixture. It takes about 15-20 minutes to churn the ice cream and the result is a soft-serve type of ice cream.
- Enjoy the soft-serve ice cream as it is. Or transfer the ice cream into an airtight container and store in the freezer until the ice cream is firm enough to enjoy. This takes about 3-4 hours.