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Matcha ice cream (egg-free and dairy-free)

Matcha ice cream just like in Japan. Egg-free, dairy-free, and super easy to make! For 500 g of ice cream.

Vegetarian Vegan Public
Course: Dessert
Preparation time: 30 minutes
Cooking time: 5 minutes
Energy: 123 kcal / serving

Instructions

  • 1.   In a saucepan, mix the milk and soy cream with the sugar.
  • 2.   Bring to a simmer just enough for the sugar to dissolve.
  • 3.   Gently, add the matcha powder and mix (you can also lightly blend).
  • 4.   Let it cool down then refrigerate for three hours in a bottle, a bowl (covered), or a water pitcher. Be careful to pour the mixture only when it is warm (otherwise the glass will crack ;-)
  • 5.   Pour the mixture into the ice cream maker and let it set (the time will depend on the ice cream maker, usually around 25-30 min).
  • 6.   Transfer the ice cream to a container (airtight plastic box, metal pan...) and let it solidify in the freezer for at least an hour before serving.
  • 7.   Let it sit at room temperature for a few minutes before serving with a sprinkle of matcha powder.

Notes & Suggestions

  • Soy or coconut

Ingredients for servings

  • 30 cl of soy milk
  • 20 cl of soy cream
  • 80 g of sugar
  • 1 tablespoon of matcha green tea

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    123 kcal
    6 %
  • Fat
    6,03 g
    9 %
  • of which saturated
    0,69 g
    3 %
  • Carbohydrates
    14,35 g
    6 %
  • of which sugar
    13,85 g
    15 %
  • Protein
    2,82 g
    6 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference