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Matcha Ice Cream Sundae

Take your ice cream game to the next level with this Matcha Ice Cream Sundae. Drizzle the warm, gooey white chocolate fudge sauce over the cool, creamy ice cream for the perfect afternoon treat.

Makes 2 sundaes.

An original recipe prepared for us by modest marce.

Ingredients

    Green Tea Ice Cream Sundae

    • 4 large egg yolks
    • ¾ cup white sugar
    • 1 ½ cups whole milk
    • 2 Tbsp Aiya Cooking Grade Matcha
    • 1 ½ cups whipping cream
    • 1 tsp pure vanilla extract
    • White chocolate fudge sauce (see recipe below), for serving
    • Whipped cream, for serving
    • Sprinkles, for serving
    • Cherries, for serving

    White Chocolate Fudge Sauce

    • 1 cup sugar
    • 1 cup whipping cream
    • 1 Tbsp white corn syrup
    • ¼ cup unsalted butter
    • 2 cups white chocolate chips
    • 1 pinch salt
    • 1 tsp pure vanilla

Directions

    Green Tea Ice Cream Sundae

    1. Chill the ice cream bowl in the freezer overnight if required.
    2. In a saucepan over medium heat add the milk & matcha powder. Bring to a simmer & remove from heat (do NOT boil). Whisk until the matcha is evenly distributed.
    3. In a separate bowl whisk the egg yolks and white sugar until combined.
    4. Temper in a cup of the matcha milk, whisking vigorously to ensure the eggs do not cook.
    5. Pour mixture back into the saucepan & cook on low heat until it thickens slightly.
    6. Strain base into a mixing bowl and stir in whipping cream. Let the ice cream base cool overnight in the refrigerator tightly covered with cling wrap. Do not skip this step, ice cream will be too soft if the mixture isn't chilled properly.
    7. Transfer mixture to desired ice cream bowl and churn for 20 minutes.
    8. Transfer mixture to a freezer safe container and freeze until solid, about 4 hours.
    9. When ready to serve, scoop mixture into serving bowl & drizzle with white chocolate fudge. Top with whipped cream, sprinkles & a cherry if desired!

    White Chocolate Fudge Sauce

    1. In a saucepan over low heat add the sugar, cream, corn syrup & butter. Cook until the sugar fully dissolves, do not let mixture come to a boil.
    2. Remove from heat & stir in the white chocolate chips, salt & vanilla.
    3. Strain into a glass jar & refrigerate until ready to use. Sauce can be served both hot and cold!

     

     

    Click below to purchase the culinary Matcha used in this recipe: