Description
Create your own Matcha Magnum Homemade Ice Cream Bars for a rich, creamy, and crunchy treat. This recipe balances the earthy notes of matcha with sweet white chocolate for a luxurious dessert.
Ingredients
- 4 Egg Yolks
- 85 g Sugar
- 300 g Milk
- 30 g Sweetened Condensed Milk
- 3 tbsp Matcha Powder
- 300 g Heavy Cream
- 300 g White Chocolate
- 90 g Coconut Oil
- 2 tbsp Matcha Powder
Instructions
- Beat egg yolks with sugar on high speed until pale and fluffy.
- In a saucepan, combine milk, sweetened condensed milk, and matcha powder. Heat over medium heat, stirring until it slightly boils. Turn off the heat.
- Pour the hot milk mixture into the egg yolk mixture while stirring constantly.
- Strain the mixture into a clean pot and cook over low heat for about 2 minutes, stirring until slightly thickened. Let it cool.
- Whip heavy cream until it forms soft peaks. Gently fold the cooled custard mixture into the whipped cream until smooth.
- Transfer the ice cream mixture into a piping bag and fill ice cream molds. Freeze for at least 8 hours or overnight.
- Once frozen, melt white chocolate. Mix in coconut oil and matcha powder until smooth.
- Remove ice cream bars from the molds and dip them into the matcha chocolate coating. Let the shells harden.
- Enjoy your Matcha Magnum Homemade Ice Cream Bars immediately.
Notes
- Use high-quality matcha for the best flavor and color.
- Strain the custard to ensure a silky smooth texture.
- Work quickly when coating the ice cream bars.
- Serve immediately for the best crunchy shell.
- Store in an airtight container in the freezer for up to 2 weeks, with parchment paper between bars.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bar
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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