Matcha, Matcha: Creamy Yoghurt

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 (170 g), and raw dessicated coconut (2 tablespoons) toasted, to serve a total of 4-6 people. 


Ingredients:
235 g (1 cup) Heavy cream or organic 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 Splenda)
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 container out and stir heavily with a spatula to break up the yoghurt mixture smoothly.  
  5. Place 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.  

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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. 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 💕💕
    Enter in the Giveaway on my blog where you could win a week holidays in Turkey!
    www.travelera.es

    ReplyDelete

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