Matcha is taking over the world, and as strawberries come into season, all I see are strawberry matcha lattes. Well, why stop there? We are making a matcha affogato!!! We’ve got a delicious homemade strawberry ice cream drowned in a shot of matcha.
If you are a fan of matcha, I promise you, you will love this! The ice cream slowly melts into the matcha, giving you that perfect strawberry matcha latte flavor but at the same time, it’s a whole ice cream dessert for you to dig into!
INGREDIENTS:
STRAWBERRY ICE CREAM
- 4 Strawberries
- 1tbsp Granulated Sugar
- 1/2 tsp Vanilla Bean Paste
- 1/2 Lemon
- 150ml Double Cream
- 100ml Condensed Milk
MATCHA
- 1/2 – 1tsp Ceremonial Grade Matcha Powder
- ~100ml Warm/Hot Water (80°C/176°F)
STEPS:
- Dice the strawberries
- Add the sugar and vanilla bean paste to the strawberries then squeeze in the lemon juice. Mix everything and leave it to macerate while we prep the cream!
- In a large bowl, whip up the double cream until it reaches a medium peak consistency. Set it aside
- Add condensed milk and the macerated strawberry mixture into a blender. Blend until smooth
- Pour 1/2 of the blended strawberry mixture into the whipped cream. Using a spatula fold everything together. Then pour the remaining strawberry mixture into the cream and fold until it’s smooth.
- Pour the creamy strawberry mixture into a freezable container and leave this in the freezer overnight (or at least 2 hrs so it can fully freeze up)
- Sift your matcha through a sieve then pour in the water. Whisk the matcha powder and water until frothy and smooth
- Scoop a ball of ice cream into a cup then pour the matcha over and enjoy!
