Roasted Blueberry Matcha Ice Cream

Let's celebrate the start of this sunny season with a deliciouly creamy Roasted Blueberry Matcha Ice Cream!

Makes enough to share.

An original recipe prepared for us by Modest Marce.


    For the Roasted Blueberry Matcha Ice Cream:

    • 4 large egg yolks
    • 1/2 cup white sugar
    • 1/4 cup raw honey
    • 1 ½ cups whole milk
    • 2 ½ Tbsp Aiya Cooking Grade Matcha
    • 1 ½ cups heavy cream or whipping cream
    • 1 tsp pure vanilla extract
    • 1 cup roasted blueberries (see recipe below)

    For the roasted blueberries:

    • 1 pint fresh blueberries
    • 1 Tbsp sugar or honey


    For the Roasted Blueberry Matcha Ice Cream:

    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. Whisk until the Matcha is evenly distributed.
    3. In a separate bowl, whisk the egg yolks, white sugar & honey until light + fluffy.
    4. Temper in a cup of the Matcha milk, whisking vigorously to ensure eggs do not cook.
    5. Pour mixture back into the saucepan & cook on low heat until it slightly thickens.
    6. Strain base into a mixing bowl and stir in heavy cream. Let the ice cream base cool overnight in the refrigerator covered. Do not skip this step; ice cream will be too soft if mixture isn't chilled properly.
    7. Transfer into an ice cream bowl and churn for 20 to 25 minutes.
    8. Once ready, stir in roasted blueberries & freeze in a loaf pan until frozen solid.

    For the roasted blueberries:

    1. Preheat oven to 375 degrees.
    2. Toss blueberries in sugar or honey.
    3. Place on a parchment lined baking sheet & cook for 12-15 minutes or until the berries begin to burst open.
    4. Let them cool completely.



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