Matcha, Matcha: Creamy Yoghurt

6.7.15

I wanted to make a low sugar version of matcha ice cream, so I used yoghurt because I can't have much sugar in my diet. I grew up eating matcha since my mum catered and cooked all kinds of alternative things for me. We have vegetarian and gluten-free guests over quite a lot, so I try to adjust some recipes when I can. I decided to make frozen matcha yoghurt sans an ice cream maker. It's easy and can be done in a matter of hours. Just have your tablet or Smartphone nearby, set the alarm, and watch a Netflix episode of preference as you wait! It's creamy and delicious!

Since I made this during our little late-night gathering with friends, I also added the lavender biscuits that I baked the same day, which helped to give a hint of sweetness with the matcha--a lovely pairing overall with coffee and tea as well.

Yield: This recipe makes (one container for) 2-4 servings. *I made two batches because I made the second batch with cashew cream (235 g), raw organic honey (125 g), and raw desiccated coconut (2 tablespoons) toasted, to serve a total of 4-6 people.


Ingredients:
235 g (1 cup) heavy cream or double cream
490 g (2 cups) Greek yoghurt
2 1/4 tablespoons matcha powder
pinch of Celtic sea salt
110 g (1 cup) icing sugar/confectioners' sugar (or 25g/ 1 cup zero-calorie sweetener)
1 teaspoon almond flavouring
1-3 mint sprigs (for garnishing)

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Method: 
  1. In a cold mixing bowl, pour all ingredients together in the mixing bowl (except the mint).  
  2. Use a hand mixer to combine and whip the mixture until the icing/confectioners' sugar melts about 2-3 minutes. 
  3. Pour your yoghurt mixture into a deep baking dish or stainless steel container, cover the container with plastic wrapping or a lid, and place in freezer over a large bowl of ice surrounding the container. 
  4. After 45 minutes, check the yoghurt mixture. When the edges start to slightly freeze, take the container out and stir heavily with a spatula to break up the yoghurt mixture smoothly.  
  5. Place the container back in the freezer for 30 minutes. After ever half-hour, repeat stirring heavily with a spatula for the next 2-3 hours or so, or until yoghurt freezes enough to scoop out. You can use a hand mixer if you don't want to work your arms and biceps any further at this point. 
  6. Garnish with a mint sprig and enjoy.  

4 comments

  1. Such a lovely recipe! I love greek yogurt and I will try this.

    ReplyDelete
  2. This looks so amazing hi doll I'm back from vacation.

    ReplyDelete
  3. Anonymous10 July

    OMG, this looks so delicious! I would love to try this ice cream.

    LUXESSED

    ReplyDelete
  4. It looks so yummy! And so ideal for summer πŸ’•πŸ’•
    Enter in the Giveaway on my blog where you could win a week holidays in Turkey!
    www.travelera.es

    ReplyDelete

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