Matcha Ice Cream (Cuisinart Ice Cream Maker)
Our easy Matcha Ice Cream recipe uses your Cuisinart ice cream maker to create a creamy, egg-free ice cream. It captures the unique, earthy flavor of matcha green tea in every creamy scoop.
Servings: 9 ½ cup serving
Calories: 332kcal
Equipment
- Cuisinart Ice Cream Maker ICE70
Ingredients
- 4 tablespoon matcha powder
- ½ cup hot water
- 14 oz sweetened condensed milk 1 can
- ½ teaspoon vanilla extract
- 2 cup heavy cream
Instructions
- Mix the powdered matcha in a bowl with just enough hot water to create a thick slurry. Allow to sit until completely cool so the tea absorbs water.4 tbsp matcha powder, ½ cup hot water
- In a separate large bowl, combine the sweetened condensed milk and heavy cream. Whisk to blend.14 oz sweetened condensed milk, ½ tsp vanilla extract, 2 cup heavy cream
- Add the cooled matcha tea slurry and vanilla and whisk until completely blended.
- Add the cooled matcha tea slurry and vanilla and whisk until completely blended.
- Pour the Matcha ice cream base into the frozen freezer bowl and program your Cuisinart for either 'ice cream' or 'gelato' , adjusting the time also to 35 minutes.
- When the timer goes off, check the ice cream, it should be the texture of soft serve ice cream.
- Carefully remove the dasher, scraping off the excess ice cream. Transfer the freezer bowl of ice cream to a lined loaf pan, bowl, or ice cream tubs.
- Place in your freezer for 1 to 2 hours to 'ripen', or harden. Scoop and enjoy!
Notes
- Freeze the Bowl Solid: If using a Cuisinart ice cream maker with a freezer bowl, make sure it's frozen solid. This typically requires at least 12-24 hours in the freezer. A well-frozen bowl is key to achieving proper consistency.
- Use High-Quality Matcha: The flavor of your ice cream is directly tied to the quality of your matcha. Opt for culinary grade matcha for the best, most vibrant color and authentic taste.
- Sift Your Matcha: To avoid any clumps in your ice cream, always sift the matcha powder through a fine-mesh sieve before whisking it into your liquid ingredients. This ensures a silky-smooth texture.
- Chill Base Thoroughly: Just like with other homemade ice creams, a completely chilled base is essential. Allow your matcha ice cream mixture to chill in the refrigerator for at least 4-6 hours, or ideally overnight, before churning.
- Don't Over-Churn: Churn the ice cream until it reaches a soft-serve consistency, usually around 20-30 minutes. Over-churning can sometimes lead to a less creamy texture. It will firm up further in the freezer.
Nutrition
Calories: 332kcal | Carbohydrates: 22g | Protein: 9g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 63mg | Potassium: 191mg | Sugar: 22g | Vitamin A: 1378IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg
