This matcha ice-cream, better eaten as scoops than as popsicles, is sweet. Really sweet. Do go easy on the condensed milk if you’re fearful of sugar. I very much prefer the version with milk and egg that the guy did before in pre-Covid times – it’s lighter, purer in matcha taste and easier on the stomach.
Ingredients:
- Condensed milk: 175g
- Matcha powder: 30g
- Whipping cream (cold): 300ml
Method:
- Whisk together condensed milk & matcha powder till combined. Set aside.
- Separately whisk cold whipping cream till soft peaks form.
- Fold whipped cream into matcha mixture.
- Pour into popsicle moulds or a baking loaf tin.
- Freeze 8hrs till set.
- Alternatively, pour into ice-cream maker.
- Churn till set and serve immediately.
Trick:
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This recipe is definitely better served as scoops rather than as popsicles as it’s soft and freezes very well in the freezer without turning too icy or too hard.
Serving:
About 480g (fills up 1 loaf tin)
