Creamy Matcha Cheese Ice Cream
A rich and smooth frozen treat blending the earthy notes of matcha with tangy cream cheese.
Story
This no-churn ice cream offers a delightful balance of sweet and grassy matcha flavors, enriched by the luxurious texture of cream cheese. It is simple to prepare but requires patience during the freezing process.
Ingredients
Cream cheese
150g
Matcha powder
24g
Whole milk
100g
Heavy cream
200ml
Condensed milk
150g
Sugar
30g
Instructions
1
Soften the Cream Cheese
Place the cream cheese in a heatproof bowl. Set the bowl over a pot of simmering water to create a double boiler. Stir the cheese gently until it melts into a completely smooth, lump-free consistency. Remove from heat and let it cool slightly.
2
Prepare Matcha Mixture
Heat the milk until it is hot but not boiling. Whisk in the matcha powder vigorously until fully dissolved and no clumps remain. Pour this vibrant green liquid through a fine-mesh sieve to ensure a perfectly smooth texture.
3
Combine Base Mixtures
Gradually pour the filtered matcha milk into the softened cream cheese, whisking constantly to blend the two evenly. Ensure the mixture is homogenous and free of streaks.
4
Add Cream and Sweetener
In a separate chilled bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the matcha-cheese base along with the condensed milk and sugar. Mix gently with a spatula to keep the air in the mixture.
5
Freeze
Pour the final mixture into a freezer-safe container or a popsicle mold. Cover tightly and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
