RASPBERRY MATCHA ICE TRAY ICE CREAM

It’s back. The matcha is back guys and it’s back with a bang. I have so many matcha recipes up my sleeve, but I’ve intentionally tried to mix them in with other recipes so that  I don’t drive y’all matcha cray cray. Seriously, if I had it my way I would matcha pretty much everything because it’s pretty darn amazing. If you haven’t had the chance to try any glorious matcha recipes yet, it’s not too late! Hop on board the matcha express, don’t forget to check out these delicious Matcha Cheesecake Bites when you get a chance but for now, next stop.. Raspberry Matcha Ice Tray Ice Cream.

If you are an avid green tea lover like myself, then I don’t doubt that you’ll be amazed by how matcha powder can turn a good dessert into a great one. The matcha powder really gives a nice, subtle green tea kick to this ice cream without it being too overpowering. As for the recipe, it couldn’t really get more simple. I simple adapted the Ice Tray Ice Cream recipe a little and ta-da!

I began by adding 3 tablespoons of matcha powder to 1 cup of Reduced Calorie Sweetened Condensed Milk , then I whisked it thoroughly until no more lumps remained and there was a nice, even green tone throughout. (This was also the part where I may have accidentally gotten some on my fingers so I had to lick it off…total accident though 😉 ) As for the matcha powder, there are many brands that you can opt for, I’m currently using Kiss Me Organics Matcha Powder and loving it. 

I then whisked the matcha condensed milk into 2 pints of fat free half and half and poured the mixture into ice cube trays. I ended up completely filling up 3 standard 14-cavity ice trays. I then placed the ice trays in the freezer.

Quick note: If you are able to free up some space on the top shelf of your freezer, this will be the best place to freeze your mixture. I’ve found that freezing the mixture there encourages more consistent freezing and reduces crystal formation.

Once the ice cubes were frozen, I popped them out and into the bowl of a food processor. The cubes may be a little stubborn to get out, but I found that using a butter knife to gently lift the sides of each cube did the trick.

I then blended the cubes for approximately 1 minute. The mixture began to slow down and stick to the sides which was an indication that it was done. I then folded in a cup of fresh raspberries and transferred the mixture to a loaf pan. Topping with extra raspberries is totally optional.

At this point, the ice cream will have a creamy, soft serve consistency. If you prefer a more firm texture, simply cover loaf pan with cling wrap and return to the freezer for a few hours!

This ice cream melts a little faster than regular ice cream because it does not contain eggs; however, let’s be real…I doubt that will even be an issue 😉

Nom away, peeps!

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