Smooth Matcha Ice Cream (Egg-Free)

A silky smooth matcha ice cream without eggs. The secret ingredient is cornstarch, which creates a creamy texture without the need for custard.

Ingredients

• 5g / 1 teaspoonMatcha powder
• 55g / 2 ozGranulated sugar
• 8g / 1 tablespoonCornstarch
• 105ml / 3.5 fl ozMilk
• 105ml / 3.5 fl ozHeavy cream

Instructions

1. 1

   In a saucepan, combine the sugar, then sift in the cornstarch and matcha powder. Mix well to prevent lumps.

2. 2

   Gradually add the milk, stirring to dissolve the dry ingredients.

3. 3

   Heat over medium heat while stirring constantly with a whisk. Once thickened, remove from heat and let cool.

4. 4

   In a bowl set over ice water, whip the heavy cream with a hand mixer until it reaches soft peaks (8-fold stage).

5. 5

   Fold the cooled matcha mixture into the whipped cream until well combined.

6. 6

   Pour into a container and freeze for at least half a day or overnight.

Tips

• ✓Mixing the matcha with sugar first helps prevent clumping.
• ✓If the ice cream is too hard, let it sit at room temperature for 10 minutes before scooping.
• ✓For an even smoother texture, stir the mixture once or twice during freezing.
• ✓Store covered in the freezer for up to 1 week.

Ready to Try?

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