Paleo MATCHA LATTE ICE CREAM for a happy dance in your mouth. We wanted to celebrate National Matcha Day today and thought, how about a frozen treat! Seemed like a great choice to kick off the day since temps here are finally warming up!
Jade Leaf Matcha deemed May 2nd as National Matcha Day in 2021. This this year marks the 2nd annual day to celebrate, and we’re here to party!
“National Matcha Day is a day for matcha lovers across the country to celebrate their love for matcha,” said Marc St. Raymond, co-founder of Jade Leaf. “We are paying homage to tea farmers across Japan. May 2nd is known as Hachiju Hachiya (translating to the “88th Night” that refers to the 88th date of the traditional Japanese calendar). Tea farmers consider Hachiju Hachiya as a favorable date to begin the Spring tea harvest.
PR Newswire April 2022, Jade Leaf Matcha
We’ve been enjoying Matcha for years. We love using the culinary grade matcha from Jade Leaf in all our baking/cooking recipes. For sipping/drinking, it’s hands down their new Ceremonial Barista Edition. Matcha can be an acquired taste and that’s why sourcing matters so much! The higher quality makes such a difference in the taste.
Pairing matcha with a quality nut milk makes the most dreamy MATCHA LATTE ICE CREAM. Simply sweetened with a touch of maple syrup makes this frozen treat an instant classic! You can add up to 5 teaspoons of matcha depending on how “matcha forward” you want it. The choice is up to you!
Swirling with a little bit of vanilla ice cream could make this an easier introduction to any of you that might be new to matcha. Matcha is unmatched in the culinary tea world of it’s earthy flavors. If you’re already a matcha enthusiast, dive right on into no swirl and enjoy.
a few of our tasty recipes:
matcha latte ice cream
Course: DessertCuisine: JapaneseDifficulty: Easy5
servings20
minutes8
minutesdiary & egg free creamy MATCHA LATTE ICE CREAM
Ingredients
3½ cups almond milk (or milk of choice)
½ cup maple syrup
2 tbsp cassava flour
3-5 tsp Jade Leaf Matcha
1 tsp vanilla
¼ tsp fine sea salt
1 cup vanilla ice cream (opt)
Directions
- Place almond milk, maple syrup, cassava flour, matcha, vanilla and salt in a high powered blender and blend until all ingredients are fully combined. Stopping the blender and cleaning the sides if needed.
- Pour mixture into a heavy bottomed 3 qt saucepan and heat over medium heat, stirring/whisking constantly, until mixture thickens and has a few fat bubbles coming to the surface.
- Pour into a heatproof bowl and let set for 15 minutes, then cover with plastic wrap, laying directly on top of the warm mixture. Place in the refrigerator to cool completely. Typically at least 4 hours or overnight.
- Using an ice cream maker, make the ice cream according to the manufacturer’s directions. Transfer the ice cream to a freezer safe container and place in the freezer to firm up. If you’re going to swirl in some vanilla, make sure that is softened up so you can place a few dollops throughout the matcha ice cream before placing it in the freezer.
- When ready to serve, remove from the freezer to soften up a bit, then spoon into a serving bowl with an ice cream scoop and enjoy! If you have added the vanilla ice cream, when you scoop out the ice cream you should get some fun accents of vanilla ice cream.
