I’m such a slut for matcha ice cream I had to make my own as soon as I got back home. This actually does taste very similar to the Haägen-Danz’s matcha ice cream! Here’s recipe if you want to try it yourself:
Matcha Ice Cream
2,4 desiliter (2 40 ml) fatty whole milk 2,4 desiliter (2 40 ml) heavy whipped cream 1 desiliter (1 00 ml) sugar or fructose 3 table spoons ceremonial level matcha powder* Pinch of salt
1) Add milk, whipped cream, sugar and salt together and heat up with medium heat. Keep stirring! 2) Add matcha powder 3) Heat the mixture until it foams and is hot to touch but not boiling. Do not boil! Keep stirring! 4) Let the hot mixture chill (in ice cube water/in a sink in cold water) 5) When the mixture is chilled, put it in the freezer 6) Keep mixing the ice cream during freezing, scraping the frozen ice cream from the edges into middle. This makes ice cream freeze faster.
*ceremonial level matcha (or higher than that) is essential, as any lower quality matcha - like baking matcha - will be too bitter and grainy.
If you live in America, you can use 2 cups (4 80 ml) Half & Half instead of milk and whipped cream. I don’t live, so I used milk+whipped cream and the ice cream came out wonderful without it, too!
This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.
Despite the season’s best efforts to woo me with cakes and cookies and pies (even those coming out of my own kitchen), I’ve been doggedly drawn to savories this winter. I crave soups and broths, piles of steaming veggies and stews, anything to stave off the cold (I know, I’m in Los Angeles—but these walls and windows aren’t built for 50º weather!). This weekend, though, the holiday cookie bug snuck its way into my heart. You know the urge, that longing to get cozy with your oven whilst donning your most well-worn sweats and grooving to the best holiday tunes you can find. Yup, that one.
I grew up making two kinds of holiday cookies, recipes that were my mother’s family heirlooms: raspberry linzertorte bars and pecan snowball cookies (or Russian or Mexican wedding cookies, depending who you ask). Suddenly, in the midst of my reigning savory preference, I decided it was high time to make some snowballs. Except I wanted mine laced with the fragrance of jasmine and bright with matcha green tea.
My new obsession - homemade and healthy (and totally guilt-free.. like only 12 calories for the whole thing) iced green tea latte. I totally reused this starbucks cup.. I do that way more often than I’d care to admit 🙈🍵
12 oz water 2 tsp matcha green tea powder
1 tbsp stevia
4 oz unsweetened cashew milk
lots of ice
Pre-heat the oven to 180C/350F/gas mark 4 and line a baking
tray w parchment.
Mix together 1/3 cup of oil, ¼ cup milk and 150g
Sift together 145 g flour with the matcha powder,
then stir into the wet ingredients to make a green dough.
Mix together the remaining oil, milk and sugar, then
sift together the remaining 125g of flour and cocoa and mix into the wet
ingredients to make a chocolate dough.
Both doughs should be about the same consistency
and hold together fairly well, so you may need to add extra flour/milk to one.
Mix the cookie doughs together only slightly to
create a marbled effect, then drop heaped tablespoons of the dough onto the
Bake for 11-13 minutes, or until the edges start to brown before removing from the oven and allowing to cool.
Notes: so I was going to a rainbow-themed potluck last week and had to crack out some sort of colourful food at like midnight the night before and this is what I came up with :) Everyone loved them! btw for the blueberry icing, I just used a handful of frozen blueberries, whacked them in the microwave for about 30 secs, and then sieved them into some icing sugar to make a paste and just drizzled that over the top when they were cool.
One the dough has been refrigerated for an hour, it can be prepared into biscuits. Take the cling film off the dough and roll the entire dough in sugar. Using a sharp knife, slice the dough into 3mm thickness discs and place on a greaseproof paper. Make sure to place them with some space in between for the biscuits to expand.
Place in a pre-heated oven at 160 degrees for 18 minutes. Once baked, remove from the tray and place on a cooling rack to retain the crunch.