Matcha (or maccha) is a well-known Japanese green tea that is traditionally used in tea ceremony. Nowadays, the finely-powdered form is widely used in all sorts of drinks and foods. Just name a few, soba noodles, bakery products, desserts, like mochi and green tea ice cream.
The powdered green tea is very handy to use. The easiest way to make green tea ice-cream is just add a few tablespoons of green tea powder in softened vanilla ice cream (use Häagen-Dazs' if you desire), stir and combine vigorously, then frozen for an hour or so if you like it a bit firmer. It’s pretty easy and “cool”, isn’t it?
Recently I often use my own ice cream maker as I don’t want to let it sit in my pantry without doing any job for me in this hot summer time. Last time, I shared an eggless version of banana ice cream. Here comes an easy version of green tea ice cream. If you don’t have an ice cream maker at home, you can still make some awesome ice cream as well. Some tips are to be shared in the notes below. The key to making flavourful green tea ice cream is to use the good quality of Matcha powder.
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