Best 12 Green Tea Ice Cream Recipes

MATCHA GREEN TEA ICE CREAM

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

GREEN TEA MOCHI ICE CREAM

Steps:

• Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
• Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
• Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
• Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
• Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
• Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
• Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

GREEN TEA ICE CREAM

Steps:

• In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.

GREEN TEA ICE CREAM

Steps:

• Regular Version: Place tea bags and boiling water in a cup.
• Let steep for 5 minutes.
• Gently squeeze tea bags into water and discard.
• Blend tea and sugar.
• Allow liquid to cool.
• Stir in Half& Half and cream.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill mixture according to the manufacturer's directions for your machine.
• (Mixing/chilling time is usually about 30 minutes).
• Diet Version: Follow steps#2, 3& 4 for regular version (see above).
• Allow liquid to cool.
• Stir in"Equal" and milk.
• Pour mixture into the chilling/mixing bowl of ice cream machine.
• Mix and chill the mixture according to the manufacturer's directions for your machine.

NELI'S GREEN TEA ICE CREAM

Steps:

• Combine milk and cream in a saucepan over low heat. Slowly stir egg yolks, sugar, and green tea powder into milk mixture until green tea powder is dissolved, avoiding liquid coming to a boil, about 5 minutes. Strain mixture into a bowl and cool to room temperature, at least 30 minutes.
• Pour milk mixture into an ice cream maker and follow manufacturer's instructions for ice cream.

GREEN TEA ICE CREAM

Steps:

• Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
• Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
• Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

GREEN TEA ICE CREAM

Steps:

• In a small saucepan, combine the sugar and water and stir over low heat until the sugar melts. Simmer 5 minutes longer, then stir in the rice wine. Remove from heat.
• In a small dish, dissolve the tea in one tablespoon of the sugar syrup, then stir the tea mixture back into the rest of the syrup.
• Stir in the milk and half and half. Chill.
• When the mixture is cold, place it in an ice-cream maker and churn it until thickened and smooth. Transfer to a container and freeze for an hour or two to firm it.

TOFU GREEN TEA ICE CREAM

Steps:

• Blend tofu in a blender or food processor until smooth; add soy milk, sugar, green tea powder, and canola oil and blend until combined.
• Pour mixture into bowl of ice cream maker; freeze according to manufacturers directions.

MATCHA GREEN TEA ICE CREAM

Steps:

• Lightly whisk egg yolks in a pan.
• Add milk and sugar to the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.
• When the mixture thickens, remove from the heat.
• Soak the bottom of the pan in ice water and cool the mixture.
• Mix hot water and green tea powder together. Add the green tea to the egg mixture and mix well, cooling in ice water.
• Add heavy cream to mixture and mix well. Freeze the mixture in an ice cream maker, following the instructions that came with the ice cream maker.

GREEN TEA COCONUT MILK ICE CREAM (LOW-GI)

Steps:

• In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
• Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
• When the liquid is cooled, chill it in the freezer for 30 minutes.
• Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
• If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
• Infuse love and serve or store in the freezer.

GREEN TEA ICE CREAM

Steps:

• Spoon 1/2 cup of the ice cream into each of 4 cedarwood boxes and serve.

GREEN TEA ICE CREAM

Steps:

• Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat.
• Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil).
• Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.