Irresistible Matcha Ice Cream: Egg Yolk-Free Delight

Matcha Ice Cream is a delicious and rich ice cream that’s made lighter without eggs! The secret? Corn starch, which enables the ice cream to maintain a thick creamy consistency that ‘s quite similar to egg yolk based custards. Matcha green tea lends an earthy and sweet aroma. If you’ve never had matcha ice cream before, this is one recipe that you might want to start with!

Japanese Green Tea Ice Cream

Didn’t think I was going to leave you hanging without dessert now did you?!?

This is green tea ice cream made with matcha (抹茶 or powdered green tea) and without egg yolks.

In terms of making this without egg yolks, you might think how can it possibly be as creamy and silky as one with egg yolks. Well…

The secret is in the picture below. Can you tell?

Corn starch

I’ve used it before in ice cream and it adds it’s own unique texture.

Depending on your ice cream eating experiences and degree of sensitivity to creamy textures… you may or may not be able to tell the difference.

It does make the ice cream healthier since there is less fat/cholesterol.

And that is what I liked about this recipe!

Look at that silky texture!!!

This ice cream still was able to provide all the flavor and sweetness that a traditional (with egg yolk) green tea ice cream has.

And needless to say, this ice cream did not last more than a few days.

(Yes, I’ve said it before and I’ll say it again. I eat that much ice cream. Just wait and see what other things I’ve been churning!!)

Hope you get a chance to experiment with this alternative way to make green tea ice cream.

Next time, I may try substituting the matcha powder with hojicha (roasted green tea leaves).

Hojicha is another popular ice cream flavor in Japan where it can be found as a soft serve, as ice cream, or even on shaved ice!

It’s much earthier and is special in it’s own way.

Just writing about it, makes me want to make it!

I’m such a bad influence on myself sometimes. Bad bad bad.

Maybe you can balance me out with some good good good and hold off making this ice cream for three days.

Be good for three days, then be bad for the next two and enjoy it. 😀

Here is a video demonstrating how to make this ice cream!

Need an ice cream machine? Check out my review of the Breville Smart Scoop, which is one of my favorite kitchen appliances! 

In case you’ve missed them, here are some of my other ice cream recipes!

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Japanese Green Tea Ice Cream (egg yolk free!)

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• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1.5 pints 1x
• Category: Dessert
• Cuisine: Japanese

Ingredients

Units MUS Scale 1x2x3x

• 200 ml milk
• 85 grams sugar
• 15 grams cornstarch
• 10 grams matcha powder
• 200 ml cream

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Instructions

1. Combine the first 4 ingredients in a saucepan and heat on medium low heat. Mix until sugar has dissolved.
2. Once the mixture just starts to bubble, remove from heat.
3. Add the cream to a heat/cold proof bowl (plastic or stainless steel) and place that in another bowl with cold ice water.
4. Add the hot milk mixture to the cream and stir until cooled. (May be necessary to change out water and add additional ice).
5. Once cooled, pour into your ice cream maker and follow the manufacturer instructions to churn.

Notes

Matcha powder can be found on Amazon, I would recommend using the Ito-en brand. If not using this brand, make sure the product is made in Japan and the ingredients to ensure nothing else is mixed in!

The trick to making this quickly is keeping the cream cool. Traditional ice cream recipes have you heat both cream and milk in the pot. By keeping out the cream, you help to quickly cool the hot milk when you add it to your bowl for chilling. You could even stick the cream in the freezer for a bit. Just make sure you don’t freeze it!