Green Tea Ice Cream

  • Makes: 12 servings
  • Yields: 1-1/2 quarts
  • Prep: 20 mins
  • Freeze: 9 hrs to 10 hrs
  • Stand: 20 mins
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Green Tea Ice Cream
cups half-and-half or light cream
tablespoon matcha (100% natural powdered green tea)
1 1/4
cups sugar
tablespoon vanilla
teaspoon salt
cups whipping cream
Waffle or sugar cones
Creme filled rolled wafer cookies (optional)
  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.
Nutrition Facts (Green Tea Ice Cream)
    Per serving:
  • 23 kcal cal.,
  • 20 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 70 mg chol.,
  • 83 mg sodium,
  • 34 g carb.,
  • 0 g fiber,
  • 25 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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