Inspired by Japanese tea culture, sugar-free matcha ice cream comes together by folding matcha powder into cream whipped with erythritol and freezing it without churning. This make-ahead dessert for large gatherings needs no cooking at the moment of serving.
Mash the matcha powder with the milk until it forms a smooth paste.
Whip the cream with the erythritol and vanilla extract until it forms soft peaks.
Fold the matcha mixture into the whipped cream with an upward motion.
Transfer the mixture to a lidded container and freeze for at least 4 hours.
Before adding the matcha powder to the cream, mash it smooth with a little liquid first, or it will clump. Allergens: contains milk and dairy (cream).
Taking it out of the freezer 10 minutes before serving makes it much easier to scoop.
Admin DadaGastro · verified in test kitchen4 saat yerine bir gece boyunca dondurdum, kıvamı kaşıkla almak için çok daha idealdi. Matcha tozunu ezerken de biraz daha fazla süt kullanınca topaklanma tamamen ortadan kalktı.
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