Matcha Mint Ice Cream

Well, technically we are looking at Matcha Mint Blondie Ice Cream – since a mix-in for me is nearly mandatory. This recipe was originally inspired by Moroccan mint tea, which combines Chinese gunpowder green tea leaves and fresh mint to make the most refreshing, delicious flavor. I wanted to get the same feeling in an ice cream, but to use some ingredients that were a bit easier to source (or already have on hand) for most North American kitchens. That’s how this Matcha Mint ice cream flavor was born! And with the addition of blondies? It truly has turned into one of my favorite ice cream flavors.

If you are just feeling a mint ice cream, feel free to take out the matcha. If you just want a matcha ice cream? Skip the mint. If you want chocolate cookies instead of blondies? Be my guest. Ice cream is FUN and PERSONAL, so make it yours!

Where can I get a KitchenAid ice cream maker attachment?

The easiest place to find one is online through KitchenAid, or at retailers like Target, Williams Sonoma, or Crate & Barrel. They usually run around $120, which feels like a lot upfront, but it’s still cheaper than most standalone ice cream machines and it doesn’t take up nearly as much space in your kitchen.

Ingredients you’ll need

• 2 large egg yolks
• 1/4 cup (50g) granulated sugar, divided
• 3/4 cup (180g) whole milk
• 3/4 cup (180g) heavy cream
• 1 tablespoon culinary grade matcha powder, see note*
• 1 cup fresh mint leaves, spearmint is preferable if you can find it

How to make matcha ice cream

1. Place your KitchenAid ice cream attachment in the back of the freezer to chill for 14-16 hours. (See Note**)
2. In a medium bowl, whisk together 2 egg yolks and 27 grams of the granulated sugar until the egg yolks are lightened to a pale yellow color and doubled in size.
3. In a medium sauce pot, add 180 grams of whole milk, 180 grams of heavy cream, and the remaining 27 grams of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
4. Reduce the heat to low and scoop a 1/4 cup of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this two more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
5. Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads between 165-170°F on an instant-read thermometer.
6. Remove the mixture from the heat and strain it through a mesh sieve into a bowl. Whisk in the 1 tablespoon of matcha powder and the mint leaves. Stir gently to combine.
7. To prevent a film from forming, directly place cling wrap on the surface of the ice cream mixture to seal it. Cover the mixture and store it in the fridge for 1-3 days to infuse.
8. When you are ready to churn, take the custard base out of the fridge. Strain the mixture through a mesh sieve into the bowl attachment. This should catch all the mint and any clumps of matcha. Churn on the stir setting for 20-30 minutes, or until the ice cream is thick and the texture of soft serve.
9. Gently stir in chopped blondie pieces.
10. Transfer the ice cream from the bowl to your preferred container. I love plastic deli quart containers for this. Cover and freeze another 2-3 hours, then it is ready to scoop and serve.

Tips & tricks

• Use the cold infusion method – this just means adding your matcha powder and mint after the ice cream custard base has been warmed on the stove. If you were to add the ingredients to the milk to essentially “steep” it, you would risk damaging the mint color and the matcha flavor may alter.
• Whisk the matcha in well with the ice cream base – matcha has a tendency to clump (that’s why there are specialty matcha whisks!) so make sure to mix it well before chilling your base.
• Wash your mint leaves well before infusing – fresh mint has all sorts of dirt and things on it, make sure to wash it well after getting it from the store to make sure your ice cream retains the best flavors.

Can I make this ice cream only mint flavored?

Absolutely! To do this, just use the mint leaves during the cold infusion method. This will leave your ice cream still looking white, but it will be packed with a punch of extra sharp, clean mint flavor. Mint chocolate chip is one of my favorite ice cream flavors, so it’s fun to be able to use this recipe to modify and make it at home.

How to store homemade ice cream

Homemade ice cream will keep well in the freezer for up to 6 months. Store it in an airtight container, and press a piece of plastic wrap or parchment directly on the surface before sealing the lid – this helps prevent ice crystals from forming. Realistically though, this is not the kind of thing that lasts very long.

Why is this recipe in grams?

Grams keep ice cream recipes precise, which really matters for getting a smooth, creamy texture. Measuring by volume can vary a lot, but weighing everything makes the base consistent every time.

I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small, affordable kitchen scale if you want to move forward with this particular recipe.

Looking for other ice cream recipes?

Ohhh you have come to the right place – I’ve been on a bit of a tear this summer. Here are a few favorites from the blog:

Brown Butter Ice Cream

I love infusing ice creams, and as brown butter's biggest fan (and ice cream's biggest fan), it's no surprise that I'm combining the two! Brown butter infuses an ice cream base with a golden, toasty, nutty flavor. Once you strain out the brown butter flecks, you're left with a smooth, golden ice cream that is the perfect landing zone for all of your favorite toppings.

Check out this recipe

Oreo Infused Ice Cream

I love infusing ice creams. It's an easy way to inject a homemade ice cream base full of nostalgic flavor. And what could be more nostalgic than the Oreo? This recipe was first inspired by Caffe Panna in New York City, a parlor that uses brand-name Oreos to create a signature oreo brittle and full-fledged Oreo ice cream. However, since this is homemade I wanted to inject a *bit* more Oreo flavor into my ice cream, and let me just say, it's delicious.

Check out this recipe

How to Add Fruit to Homemade Ice Cream

I get this question often: what is the best way to make a fruity homemade ice cream? The answer is not as simple as just add fruit. When you add fruit without any prep, the excess water from the fruit can turn your ice cream icy and dull the fruit's flavor. Luckily with a bit of prep and a few tricks, you can make homemade ice cream in nearly any flavor – from peach ice cream, to blueberry, strawberry, blackberry, plum – the list could go on!

Check out this recipe

And that’s it for this Matcha Mint Blondie Ice Cream!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you.

Matcha Mint Blondie Ice Cream

I love infusing ice creams, and this fun and refreshing flavor is a new twist on mint ice cream, but with strong inspiration from Moroccan mint tea. While that tea uses Chinese gunpowder green tea leaves, I thought altering it for matcha would mellow out the ice cream and create a dreamy, sweet contrast. The result is a delicious, earthy, minty ice cream that will make you forget all about mint chocolate chip.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Infusing & Churning Time 1 day d 30 minutes mins

Total Time 1 day d 1 hour hr 20 minutes mins

Servings: 8

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 electric hand mixer or whisk
• ▢
  1 medium bowl
• ▢
  1 medium pot
• ▢
  1 small sauté pan
• ▢
  1 mesh sieve
• ▢
  1 cling wrap
• ▢
  1 KitchenAid Ice Cream Attachment or Ice Cream Machine
• ▢
  1 spatula

Ingredients

• ▢ 2 large egg yolks
• ▢ 1/4 cup (50g) granulated sugar, divided
• ▢ 3/4 cup (180g) whole milk
• ▢ 3/4 cup (180g) heavy cream
• ▢ 1 tablespoon culinary grade matcha powder, see note*
• ▢ 1 cup fresh mint leaves, spearmint is preferable if you can find them
• ▢ 1 cup chopped blondies of choice, or chopped chocolate cookies, such as oreos, if that's more your speed!

Instructions 

1. Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note**)
2. In a medium bowl, whisk together 2 egg yolks and 27 grams of granulated sugar until the egg yolks are lightened to a pale yellow color and doubled in size.
3. In a medium sauce pot, add 180 grams of whole milk, 180 grams of heavy cream, and the remaining 27 grams of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
4. Reduce the heat to low and scoop a 1/4 cup of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
5. Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads between 165-170°F on an instant-read thermometer.
6. Remove the mixture from the heat and strain it through a mesh sieve into a bowl. Whisk in the 1 tablespoon of matcha powder and 1 cup of mint leaves. Stir gently to combine.
7. To prevent a film from forming, directly place cling wrap on the surface of the ice cream mixture to seal it. Cover the mixture and store it in the fridge for 1-3 days to infuse.
8. When you are ready to churn, take the custard base out of the fridge. Strain the mixture through a mesh sieve into the churner. This should catch all the mint and any clumps of matcha.
9. Churn on the stir setting for 20-30 minutes, or until the ice cream is thick and the texture of soft serve.
10. Gently stir in 1 cup of chopped blondie pieces.
11. Transfer the ice cream from the churner to your preferred container. I love plastic deli quart containers for this. Cover and freeze another 2-3 hours, then it is ready to scoop and serve.

Notes

Note*: If you want to make this ice cream just mint, omit the matcha. Vice versa for a matcha flavor. 

Note**: This recipe can also be done with a traditional ice cream machine. See your machines instructions for proper preparation. 

Serving: 0.5 cupCalories: 256kcalCarbohydrates: 15gProtein: 3gFat: 22g