Matcha White Chocolate Ice Cream Recipe

Short Description
This Matcha White Chocolate Ice Cream is a creamy, decadent dessert that combines the earthy flavor of matcha with the sweetness of white chocolate. It’s a unique, refreshing treat that’s perfect for anyone who loves the combination of rich green tea and smooth chocolate.

Why You’ll Love This Recipe
If you’re a fan of matcha and chocolate, this ice cream is a must-try! The earthy, slightly bitter taste of matcha pairs beautifully with the sweet, creamy flavor of white chocolate. The result is a balanced and indulgent dessert that’s both sophisticated and satisfying. Whether you’re hosting a summer party or just craving a sweet treat, this ice cream is guaranteed to impress your taste buds.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 1/2 cup white chocolate, chopped

• 2 tablespoons matcha powder

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1 teaspoon vanilla extract

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. In a medium saucepan, combine the heavy cream and whole milk. Warm the mixture over medium heat until it starts to steam, but do not allow it to boil.

2. In a small bowl, whisk together the matcha powder and sugar.

3. In another bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm cream mixture into the egg yolks while constantly whisking to temper the eggs.

4. Gradually add the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, stirring constantly. Continue to cook over medium heat, stirring frequently, until the mixture thickens and coats the back of a spoon.

5. Remove the saucepan from heat and stir in the chopped white chocolate until it melts completely.

6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.

7. Stir in the vanilla extract and allow the mixture to cool to room temperature.

8. Once cooled, cover the custard and refrigerate for at least 4 hours or overnight until it’s well chilled.

9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.

10. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Servings and Timing

This recipe makes approximately 6 servings of ice cream.

• Prep Time: 30 minutes

• Cooking Time: 20 minutes

• Chilling Time: 4 hours (minimum)

• Freezing Time: 4 hours (or until firm)

Variations

• Dairy-Free: Substitute the heavy cream and whole milk with coconut cream and almond milk to make this ice cream dairy-free.

• Matcha White Chocolate Chip: Add white chocolate chips or chunks for extra texture in the ice cream.

• Add-ins: You can also mix in nuts such as pistachios or almonds for a crunchy contrast to the creamy ice cream.

Storage/Reheating

• Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.

• Reheating: There is no need to reheat ice cream, but you may let it sit at room temperature for a few minutes to soften before serving if it’s too hard to scoop.

FAQs

How long will this Matcha White Chocolate Ice Cream stay good in the freezer?

This ice cream can be stored in the freezer for up to 2 weeks. However, for the best texture, it is recommended to eat it within a week.

Can I make this ice cream without an ice cream maker?

Yes, if you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Every 30 minutes, stir the mixture with a fork to break up any ice crystals until it becomes smooth and creamy.

Can I use a different type of chocolate instead of white chocolate?

While white chocolate is ideal for the sweetness balance in this recipe, you can experiment with milk or dark chocolate. However, the flavor profile will change, and it may not blend as seamlessly with the matcha.

Is there a substitute for matcha powder?

If you can’t find matcha powder, green tea powder or finely ground green tea leaves may work, but the flavor and color may differ.

Can I make this ice cream ahead of time?

Absolutely! This ice cream can be made ahead and stored in the freezer for up to two weeks. Just make sure to let it sit for a few minutes at room temperature to soften slightly before serving.

Can I adjust the sweetness of this ice cream?

Yes, you can adjust the sweetness by decreasing or increasing the amount of sugar. Keep in mind that white chocolate is naturally sweet, so a little less sugar may be necessary if you prefer a less sweet flavor.

Is this ice cream recipe safe for pregnant women?

This recipe contains egg yolks, so if you’re concerned about raw or undercooked eggs, you can use pasteurized eggs for added safety.

Can I use sweetened condensed milk in place of the heavy cream and milk?

While sweetened condensed milk could work as a substitute for the cream and milk, it will result in a much sweeter and denser ice cream.

How can I make my ice cream smoother?

To make your ice cream smoother, ensure that you churn it until it reaches the desired consistency, and strain the custard mixture before freezing to remove any bits of cooked egg.

How do I know when my ice cream is ready to be frozen?

When churning the ice cream, it’s ready to be frozen when it has thickened and resembles soft serve consistency. At that point, transfer it to a container and freeze for at least 4 hours to firm up.

Conclusion

This Matcha White Chocolate Ice Cream is a deliciously unique dessert that blends two distinct flavors into one creamy, indulgent treat. With a smooth, rich texture and the perfect balance of matcha and white chocolate, it’s an ideal dessert for any occasion. Whether enjoyed on a hot summer day or served at a special gathering, it’s sure to be a crowd-pleaser!