matcha green tea ice-cream

in pistachio and white chocolate cones

  • 3 cups (750ml) single (pouring) cream
  • 1 cup (250ml) milk
  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • 1 tablespoon vanilla extract 
  • 1 tablespoon matcha green tea powder+

pistachio and white chocolate cones

  • 200g white chocolate melts, melted
  • ½ cup (70g) slivered pistachios 
  • 6 store-bought waffle cones 
  1. Place the cream, milk, icing sugar, vanilla and matcha in a large jug and whisk until the sugar and matcha are dissolved. 
  2. Pour the mixture into a 20 x 30cm metal cake tin and freeze for 2½ hours or until firm and just frozen. 
  3. Remove from the freezer and, using a butter knife, carefully break up the mixture into small pieces. 
  4. Place the mixture in a food processor, in 2 batches, and process for 1–2 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. 
  5. While the mixture is freezing, make the pistachio and white chocolate cones. Place the chocolate and pistachio in separate small bowls. Dip the top of 1 of the cones into the chocolate, tapping lightly to remove any excess. Dip into the pistachio to coat and place upright in a glass to set. Repeat with remaining cones. 
  6. Scoop the ice-cream into the cones to serve. Makes 1.6 litres and 6 cones

+ Matcha is a powdered green tea from Asian food stores and tea stores. 

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