4 Serves
150 Mins
Whisk the sugar and matcha together first to break up clumps and distribute the tea evenly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
78 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
112 mg / 4,700 mgSodium
32 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
25 g / 50 gSaturated Fat
27 g / 20 gCholesterol
133 mg / 300 mgCaffeine
35 mgNet Carbs
28 gAlcohol
0 g
Add the heavy cream gradually while whisking until the mixture is completely smooth and intensely green.
Churn the matcha base in the ice cream maker until it thickens to a soft-serve consistency.
Transfer the ice cream to a shallow freezer-safe container and freeze for about 2 hours, or until firm enough to scoop.
17
g76
g18
g.jpg&w=3840&q=75)
Mexican
Italian