This Matcha Chocolate Chunk Ice Cream is a wonderful way to enjoy the flavors of matcha!
September is here!
I know everyone else will be sharing baking, apple, pumpkin, and spice-infused recipes. But I’m over here hanging on to the last bits of summer in northern Minnesota. Fall is my favorite season, don’t get me wrong. But summer is so fleeting here, and I want to squeeze all I can out of it.
So I guess this Matcha Chocolate Chunk Ice Cream is my farewell recipe? I’m ashamed to say that I’ve been meaning to share it with you for months. But I just haven’t gotten around to it!
I was eager to post the recipe because: it’s delicious! It kind of tastes like cookie dough flavored ice cream with matcha mixed in. It’s a very good combo.
How to Make Matcha Chocolate Chunk Ice Cream
We start with the matcha: mix it with warm milk and put it in the fridge to chill.
By the way, you guys know that I love Encha Matcha. I’ve used both their culinary and latte grade matchas in this recipe. Of course the latte grade is my favorite, but the culinary is very good as well.
Next, make the ice cream base:
Beat cream, vanilla, and honey together until the cream just starts to thicken. You don’t want it to be able to hold peaks. It should still be pourable, about the consistency of custard before it sets.
If you over-beat the cream, it will start to turn to butter while you churn it. Not the correct mouthfeel for ice cream!
Now gradually add the chilled matcha mixture to the ice cream base and gently beat it together.
Pour into your ice cream maker and churn according to the manufacturer’s instructions. It takes mine about 20 minutes!
When the ice cream is almost done churning, add some chopped dark chocolate.
I like a 70% chocolate myself, but you might like yours lighter or darker. It’s up to you!
Finish churning the ice cream and scoop it into a freezer-safe container.
Freeze the matcha ice cream until firm, about 2-3 hours.
You can make a no-churn version of this ice cream: simply freeze the ice cream base for about 3 hours, or until it’s firm but still able to be stirred. Then fold in the chocolate chunks and freeze until solid, a few more hours. Boom. No-Church Matcha Chocolate Chunk Ice Cream. That’s a mouthful!
I’ve included 2 amounts of matcha in the recipe. So if you use the smaller amount, this ice cream tastes kind of like cookie dough. If you use the higher amount, you get more of that matcha flavor. Can you guess which one I prefer?
Matcha Chocolate Chunk Ice Cream
This matcha chocolate chunk ice cream is a delicious way to enjoy the beautiful flavors of matcha!
- 3/4 cup whole milk
- 3-4 tbsp matcha green tea powder
- 2 1/2 cups heavy cream
- 5 tbsp raw honey
- 1 tbsp pure vanilla extract
- 2/3 cup 70% dark chocolate chips, chopped
Place matcha powder in a bowl. Warm milk to 160 degrees F. Pour over the matcha and whisk until smooth. Cover and put in the refrigerator until cold, about 30 minutes.
Once the matcha/milk mixture is cold, make the ice cream base: Beat the cream, honey, and vanilla until the cream begins to thicken. You don't want to beat it so much that it holds peaks.
Gradually add the matcha/milk mixture to the ice cream base and beat gently until combined.
Churn according to manufacturer's instructions. A few minutes before the ice cream is done churning, add the chopped chocolate.
Scoop the ice cream into a freezer-safe container and freeze until solid, about 2-3 hours.