Recipe for homemade Matcha and Dark Chocolate Ice Cream
3 cups heavy whipped cream (700 g)
1 cups half & half (230 g) – half cream, half milk
2 tbsp matcha, green tea powder (12 g)
1 cup granulated sugar (I used keto-friendly sweetener) (200 g)
1 tablespoon vanilla extract
1 cup dark chocolate chunks (or chips), you may use chocolate shreds as well (175 g)
Dash of Matcha Powder
Freeze the ice cream container for at least one hour.
Heat 1 cup of half & half with 2 tablespoons of green tea powder and sugar. Stir and simmer until everything is dissolved.
Use a fine strainer and drain matcha and sugary milk in a bowl. This is just in case if there are any leftover matcha lumps.
Now to that add whipped cream, vanilla extract, and salt. Place the mixture to the fridge for about 30 minutes to an one hour. The ice cream mixture should be cold before transferring it to the ice cream machine container.
After the mixture is cold enough, mix it well and transfer to a frozen ice-cream machine container.
Follow instructions on your ice cream maker; mine is an old fashioned ice cream maker so I use ice and ice cream salt.
Allow it to churn for 30 minutes, turn off the machine, then stir in chocolate chunks, shaved chocolate or chocolate chips.
Transfer ice cream to a freezer-safe container with a lid and freeze for a couple of hours before serving.
You may add any chocolate you prefer. Sometimes I use dark and other times milk chocolate.
I added additional time for freezing the container and ice cream before it is completely done. Technically you would need about 40 minutes to finish it, but freezing the container is an important step to start your ice cream, chilling the ingredients as well as freezing the finished product.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.