Green Tea Ice Cream

Cap off your sushi dinner with a scoop of homemade green tea ice cream topped with a crunchy wafer cookie. Once you see how easy it is to churn your own batch at home, you'll never grab a supermarket pint again!

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2.5 by 3 people

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  • Makes: 12 servings
  • Makes: 1-1/2 quarts
  • Prep: 20 mins
  • Freeze: 9 hrs to 10 hrs
  • Stand: 20 mins

Green Tea Ice Cream

Directions

  1. In a small saucepan heat 1 cup of the half-and-half just until it comes to a simmer; remove from heat. Stir in matcha. Let stand at room temperature 20 minutes.
  2. In a large mixing bowl, stir together remaining half-and-half, the sugar, vanilla and salt until sugar dissolves. Stir whipping cream and matcha mixture into the sugar mixture.
  3. Transfer mixture to a 9x9x2-inch baking pan. Cover with foil; freeze 3 to 4 hours or until partially frozen.
  4. Remove from freezer; break mixture into chunks and transfer to a chilled large bowl. Beat ice cream chunks with an electric mixer on low to medium-low speed for 2 to 3 minutes or until mixture is smooth. Return mixture to the cold 9x9x2-inch baking pan. Cover and freeze for 6 hours or until firm. Serve in chilled bowls and, if you like, garnish with cookies.
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Nutrition Facts (Green Tea Ice Cream)

  • Per serving:
  • 23 kcal ,
  • 20 g fat
  • (12 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 70 mg chol. ,
  • 83 mg sodium ,
  • 34 g carb. ,
  • 0 g fiber ,
  • 25 g sugar ,
  • 3 g pro.
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3 Ratings

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